Easy One Pot Boursin Pasta with Chicken, Bacon, and Tomatoes

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Prep Time 25

Cook Time 30

Yield 6 Servings

In a large pot or Dutch oven, cook the bacon (or pancetta) over medium heat until golden and crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
350 g Bacon or Pancetta
Add ground chicken, salt, pepper, and red pepper flakes to the pot with the reserved bacon fat. Break it up with a spoon and cook until fully browned and cooked through. Once done, remove and set aside with the bacon.
600 g Ground Chicken
Salt
Pepper
Red Pepper Flakes

Dice the onions and add them to the pot with the remaining bacon fat. Cook until soft and translucent.
2 large Yellow Onions
Sprinkle a pinch of salt to help draw out moisture. Add finely minced garlic and cook until fragrant and lightly golden.
4 cloves Garlic

Add cherry tomatoes to the pot with the onions and garlic. Stir to coat, then cover with a lid. Let cook for 3 to 4 minutes. Remove the lid and stir gently.
1135 g Cherry Tomatoes
The tomatoes will begin to blister and pop naturally—don’t force them. Allow time between stirs for them to release their juices.
Once the tomatoes have popped, pour in the chicken stock. Stir and let simmer for 4 to 5 minutes to build a rich, flavourful base.
1000 ml Chicken Stock

Stir in your pasta of choice. Make sure it’s just covered by the chicken stock. Add a bit more stock if needed. Let the pasta cook uncovered, stirring occasionally.
500 g Penne
When there are about 4 minutes left in the pasta’s cooking time, reduce the heat to low. Stir constantly to allow excess moisture to steam out and the sauce to thicken.

Add the cooked bacon, ground chicken, and Boursin cheese to the pot. Stir until the cheese is melted and the sauce is creamy and well combined.
85 g Garlic & Fine Herb Boursin Cheese
Taste and adjust seasoning with salt and pepper. Finish with freshly grated Parmesan cheese. Serve hot and enjoy!
Parmesan Cheese