Prep the chicken by cutting into strips and seasoning with salt and pepper. Halve tomatoes, chop parsley, and mince garlic.

In a large pot, boil salted water and cook pasta according to package directions until al dente, around 5-7 minutes. Reserve 1 cup pasta water before draining.

In a skillet, heat olive oil over medium-high heat and brown chicken strips for 3-4 minutes on each side until cooked through. Transfer to a plate.

Reduce heat, sauté garlic in the skillet until fragrant. Add halved tomatoes and cook for 2 minutes, then pour in chicken stock and simmer. Stir in Boursin cheese until melted.

Add drained pasta to the sauce, mix well. If too thick, add reserved pasta water. Fold in cooked chicken and heat through for a minute or two.

Garnish with parsley and serve immediately for a delightful meal.