Step 1: Cook the Pasta. Bring a large pot of generously salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
Step 2: Prepare the Chicken. While the pasta is cooking, pat your chicken breasts dry and cut them into 1-inch bite-sized pieces. Season generously with salt, black pepper, and garlic powder.
Step 3: Sear the Chicken. Heat 1 tablespoon of olive oil in a large skillet or deep pan over medium-high heat. Add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4: Sauté Aromatics. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet, along with the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Step 5: Build the Sauce Base. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring the broth to a gentle simmer.
Step 6: Introduce the Boursin. Reduce the heat to low. Add the entire block of Boursin Garlic & Fine Herbs cheese to the simmering broth. Stir continuously until the cheese has completely melted and a smooth, creamy sauce has formed.
Step 7: Combine and Thicken. Add the drained pasta and the cooked chicken back into the skillet with the creamy sauce. Stir gently to ensure everything is well coated. If the sauce seems too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 8: Finish and Serve. Stir in the fresh spinach (if using) and allow it to wilt for a minute or two. Taste and adjust seasonings if necessary. Serve immediately, garnished with fresh parsley and a sprinkle of Parmesan cheese.