Hot Honey Roasted Red Pepper Chicken Pasta

Preheat the oven to 400°F.

In a large baking dish, combine the Boursin cheese, cherry tomatoes, the whole garlic bulb (top sliced off and facing up), diced red bell peppers, and drizzle with olive oil.

In a small bowl, mix smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and black pepper; coat the chicken breasts thoroughly with this seasoning blend.

Arrange the seasoned chicken breasts on top of the tomatoes and peppers, placing them around the Boursin cheese, and bake uncovered for about 40 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes are softened.

While the chicken bakes, cook the rotini pasta in salted boiling water according to the package directions until al dente; drain.

Remove the baking dish from the oven, transfer the chicken to a cutting board, and shred it with two forks.

Squeeze the roasted garlic bulb and mash it together with the roasted tomatoes and peppers into the melted Boursin cheese; stir in hot honey and grated Parmesan until the sauce is smooth, leaving some roasted pepper pieces for texture.

Add the shredded chicken, cooked rotini pasta, and baby spinach to the baking dish and toss everything until well coated and the spinach has wilted.

Divide the pasta into six meal‑prep containers and serve.