This Boursin Cheese Pasta is a quick and easy pasta dish made with simple and versatile ingredients like fresh garlic and herbs, creamy Boursin cheese, and tender cooked pasta. It’s a comforting and delicious weeknight dinner perfect for the whole family! Inspired by the viral TikTok Boursin cheese pasta, this 30-minute Boursin Pasta Recipe includes juicy seasoned chicken and tender spinach for a complete and satisfying dinner.
Once you’ve tried this delicious recipe, you may also want to try my One-Pan Boursin Chicken and Creamy Boursin Mashed Potatoes.
I will never turn away a truly delicious 30-minute pasta dinner recipe. This Boursin cheese pasta is such a dish, and it is so incredibly easy to make! You guys are going to love love love it. It (basically) qualifies as a one-pot recipe, but a second pot is needed to par-boil the pasta, so technically, it isn’t. Either way, cleanup is a breeze, which is amazing for busy weeknights.
Why This Recipe Works
- The pasta is parboiled (partially cooked) until it starts to soften but is still somewhat firm, preventing it from becoming mushy when combined and cooked with the creamy Boursin cheese sauce.
- As pasta cooks, it releases starch into the water. Pasta cooking water is reserved and added to the prepared cheese-coated pasta to help create a thicker, smoother, creamier, and more unified sauce.
- It can be a simple side dish or a complete and nutritious dinner with a few simple additions. This recipe includes chicken and spinach, but feel free to mix and match your favorite protein and veggie combos.
Boursin Chicken Pasta Ingredients and Variations
Below are descriptions of the key ingredients for Boursin Cheese Pasta, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Pasta: This recipe features penne pasta, but almost any type of dry pasta will work, including spaghetti, linguine, bowtie, etc.
- Chicken Breast: Boneless skinless chicken breasts are chopped into small pieces, seasoned, and cooked before making the pasta sauce. The chicken is cooked in the same pan as the sauce, making the sauce even more flavorful. Substitute with pre-cooked shredded chicken, rotisserie chicken, shrimp, or steak bites, or skip the added protein altogether.
- Olive Oil: The olive oil is used to both coat and cook the chicken.
- Seasonings: The chicken is seasoned generously with a combination of garlic powder, onion powder, paprika, salt, and black pepper.
- Salted butter: Used to cook and soften the diced onion, garlic, and spinach. Butter (versus additional oil) adds flavor and richness.
- Onion and Fresh Garlic: Essential to the dish’s overall flavor.
- Baby Spinach: Fresh spinach adds color plus nutritious vitamins and minerals. Remember that spinach wilts to just about nothing once it’s cooked, so don’t be nervous if five ounces seems like a lot. You may want to include or swap for other veggies like cherry tomatoes, sun-dried tomatoes, thawed green peas, kale, or mushrooms.
- Chicken broth: To help make the sauce.
- Boursin cheese: Sold in small rounds wrapped in foil, it is soft and creamy spreadable cheese that’s also known as Gournay. This recipe calls for the Garlic & Fine Herbs flavor, but feel free to substitute with any flavor you’d like.
How to Make Boursin Cheese Pasta
1. Parboil the pasta. Bring a large pot of salted (about one tablespoon) water to a boil over high heat. Once boiling, cook the pasta for 3 minutes less than what is recommended for al dente pasta (about 6-8 minutes).
2. Reserve pasta cooking water. Carefully scoop 1-2 cups of the pasta cooking water into a bowl or jar. Set aside. Drain the pasta and rinse with cold water.
3. Season the chicken. Transfer the chopped chicken pieces to a large bowl. Drizzle with approximately 1-2 teaspoons of olive oil and toss to coat, then season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
4. Sear the chicken pieces. Heat an additional tablespoon in a large pan (I love using my Lodge enameled cast iron pan for this recipe) set over medium-high heat. Add the chicken and cook for 3-4 minutes (just long enough to sear the outside but not long enough to cook it through).
5. Soften the onion, garlic, and spinach. Reduce the heat to medium. Add the butter and onion (to the same pan as the chicken) and cook until softened, about 4 minutes. Stir in the spinach and garlic and cook until the spinach has wilted, stirring often.
6. Start the sauce. Add the chicken broth and bring it to a simmer. Then add the Boursin cheese. Stir until the cheese is melted and fully incorporated with the broth.
7. Add the pasta and reserved pasta water. Stir in the pasta. Then, slowly stir in the reserved pasta water (start with half a cup, and add more if needed). Mix to coat the pasta in the sauce, then reduce the heat to low. Gently stir and toss the pasta until the sauce thickens enough to coat the back of a spoon—season with additional black pepper to taste.
8. Remove from heat and serve. Turn the heat off, cover, and let it sit for 2-3 minutes. Serve with fresh basil and parmesan cheese, if desired.
Jessica’s Cooking Tip: For an even richer, thicker, and creamier pasta, try making this recipe with two wheels of Boursin cheese OR add 4-5 ounces of regular cream cheese.
Serving Ideas
Boursin pasta pairs well with this simple arugula salad or fresh balsamic tomato basil salad. For an extra serving of veggies, I like to include a side of roasted asparagus or roasted zucchini. This pasta would work great as a (meatless) side dish with parmesan-crusted chicken or baked pork chops.
Storage and Reheating
Boursin pasta can be stored in an airtight container in the refrigerator for up to 3 days, but it’s one of those dishes that tastes best fresh and served immediately. Freezing is not recommended.
Reheat in the microwave or on the stovetop. To revive the sauce, you may need to stir in a little water or broth before and during heating.
Want more easy, delicious, and creamy one-pot pasta recipes? Check out this Chicken Bacon Ranch Pasta, Creamy Mushroom Pasta, and this easy Lemon Chicken Orzo.
RECIPE CARD
Boursin Cheese Pasta
Ingredients
- 10 ounces dry pasta - like penne, bowtie, or spaghetti
- 1 pound boneless skinless chicken breast - cut into 1-inch pieces
- 2 tablespoon olive oil - divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon salted butter
- 1 yellow onion - fiely diced
- 3 cloves garlic - minced
- 5 ounces baby spinach - roughly chopped
- 1½ cups low-sodium chicken broth
- 1 (5.2-ounce) wheel Boursin Cheese - Garlic & Fine Herbs flavor
- Parmesan cheese and fresh basil - for serving
Instructions
- Bring a large pot of salted (about one tablespoon) water to a boil over high heat. Once boiling, cook the pasta for 3 minutes less than what is recommended for al dente pasta (about 6-8 minutes).
- *Carefully scoop 1-2 cups of the cooking water into a bowl or jar before draining the pasta. Set aside. Drain the pasta and rinse with cold water.
- Transfer the chopped chicken pieces to a large bowl. Drizzle with olive oil (about 1 tablespoon) and toss to coat, then season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
- Heat an additional tablespoon in a large pan (I love using my Lodge enameled cast iron pan for this recipe) set over medium-high heat. Add the chicken and cook for 3-4 minutes (just long enough to sear the outside but not long enough to cook it through).
- Reduce the heat to medium. Add the butter and onion (to the same pan as the chicken) and cook until softened, about 4 minutes. Stir in the spinach and garlic and cook until the spinach has wilted, stirring often.
- Add the chicken broth and bring it to a simmer. Then add the Boursin cheese. Stir until the cheese is melted and fully incorporated with the broth.
- Stir in the pasta. Then, slowly stir in the reserved pasta water (start with half a cup, and add more if needed). Mix to coat the pasta in the sauce, then reduce the heat to low. Gently stir and toss the pasta until the sauce thickens enough to coat the back of a spoon—season with additional black pepper to taste.
- Turn the heat off, cover, and let it sit for 2-3 minutes. Serve with fresh basil and parmesan cheese, if desired.
Jessica’s Notes
- For a thicker, creamier, cheesier pasta sauce, try making it with two wheels of Boursin cheese OR add 4-5 ounces of regular cream cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
- You may also enjoy this pasta with thawed frozen peas, mushrooms, cherry tomatoes, or sundried tomatoes.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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