Boursin Chicken Baked Ziti
A comforting dish combining ziti pasta with a creamy Boursin sauce, succulent chicken, and fresh spinach, perfectly baked to create a cheesy delight.
Ingredients
Cheese Topping
- 1/2 cup freshly grated pecorino Romano cheese For topping
- 2 tablespoons Italian-style breadcrumbs For topping
Main Ingredients
- 1/2 pound ziti pasta Can substitute with penne or rigatoni
- 1 tablespoon unsalted butter For sautéing
- 1/2 cup chopped onion Sauté until soft
- 1 clove garlic, minced Add for flavor
- 1 teaspoon dried Italian herb seasoning
- 1/2 teaspoon red pepper flakes Adjust to taste
- 1 cup chopped cooked chicken Use leftover or rotisserie chicken
- 1 cup chopped fresh spinach Can substitute with kale
- 1 1/2 cups heavy cream
- 1 package Boursin Garlic and Herb Gournay Cheese (5.2 ounces) This is a key flavoring ingredient
- 1/2 cup shredded mozzarella cheese For creaminess
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.
- Cook the ziti pasta in a large pot of salted boiling water for about 11 minutes until tender. Reserve 2 tablespoons of pasta water, then drain the pasta and set aside.
Cooking
- In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Add the minced garlic, dried Italian herb seasoning, and red pepper flakes, cooking for an additional 30 seconds.
- Stir in the chopped cooked chicken, fresh spinach, heavy cream, Boursin cheese, and shredded mozzarella cheese. Mix until you have a creamy sauce.
- Fold in the drained ziti pasta, ensuring every piece is coated with the sauce. Transfer the mixture into the greased baking dish.
- Sprinkle the top with the pecorino Romano cheese and breadcrumbs for a golden-brown crust.
- Bake in the preheated oven for 20-30 minutes, or until bubbly and golden on top.
Serving
- Allow the dish to cool for a few minutes before serving. Garnish each portion with additional pecorino Romano cheese and fresh herbs if desired.
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Notes
To store leftovers, allow to cool before transferring to an airtight container. Refrigerate for 3-5 days or freeze for up to three months.