Oh my goodness, you have to try this Creamy Boursin Cheese Pasta! It’s become my go-to dinner when I’m craving something indulgent but don’t feel like spending hours in the kitchen. The first time I made it, I couldn’t believe how such simple ingredients could create something so luxuriously creamy. That little package of Boursin cheese works absolute magic, it melts into the most velvety sauce that coats every noodle perfectly. My kids actually cheer when they smell it cooking (and that’s saying something!). The best part? You’re just 20 minutes away from restaurant-quality pasta at home. I promise you’ll want to make this on repeat!
Why You’ll Love This Creamy Boursin Cheese Pasta
This recipe has saved my weeknight dinners more times than I can count! Here’s why it’s become my family’s favorite:
- 20 minutes to amazing, No kidding, from pot to plate in the time it takes to boil pasta!
- Foolproof creamy sauce, Boursin melts into the most luxurious, velvety texture without any fussy techniques
- Endlessly adaptable, Toss in whatever veggies you’ve got or add turkey bacon for extra protein
- Restaurant-worthy flavor, That garlic-herb Boursin makes it taste way fancier than the effort required
- One-pot magic, I often make the sauce right in the pasta pot (fewer dishes = happy me!)
Trust me, once you try this, you’ll understand why I make it at least twice a month. The empty plates and happy faces say it all!
Creamy Boursin Cheese Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Reduce heat to low. Add Boursin cheese and heavy cream, stirring until the cheese melts into a smooth sauce.
- Stir in the cooked pasta and Parmesan cheese. Mix until well combined.
- Season with salt and pepper to taste. Serve immediately.
Notes
Ingredients for Creamy Boursin Cheese Pasta
Here’s the beautiful part, you only need a handful of simple ingredients to make magic happen! I’ve learned through trial and error that quality matters here, especially with the cheese. Let me walk you through exactly what you’ll need:
For the Pasta:
- 12 oz penne pasta, The ridges hold onto that creamy sauce beautifully, but any short pasta works
For the Sauce:
- 1 package (5.2 oz) Boursin cheese, Garlic & Fine Herbs flavor is my favorite, but any variety will do
- 1/2 cup heavy cream, Don’t skimp here, it creates that luscious texture
- 1/4 cup grated Parmesan cheese, The real stuff from the refrigerated section, please!
- 2 cloves garlic, minced, Fresh is best, but 1/2 tsp garlic powder works in a pinch
- 2 tbsp olive oil, Just enough to sauté our garlic
- Salt and pepper to taste, I always taste before adding extra salt since Boursin is already flavorful
That’s it! Can you believe such simple ingredients transform into something so decadent? I always keep these staples on hand for last-minute pasta cravings.
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this recipe! Just grab these basic kitchen tools that you probably already have:
- Large pot, For cooking both pasta and sauce (less cleanup!)
- Colander, To drain that perfectly al dente pasta
- Mixing spoon, A wooden one works best for stirring the creamy sauce
That’s seriously it! I love recipes that don’t require digging through drawers for special equipment. Now let’s get cooking!
How to Make Creamy Boursin Cheese Pasta
Okay, let’s get cooking! I promise this recipe is as easy as it gets, but I’ll walk you through each step so you get that perfect creamy texture every time. Trust me, once you’ve made this once, you’ll have it memorized!
Step 1: Cook the Pasta
First things first, get that pasta water boiling! I like to use a large pot with plenty of salted water (it should taste like the sea). Drop in your penne and cook it just until al dente, usually about 8-9 minutes, but check the package instructions. Here’s my secret: I always set a timer for 1 minute less than recommended, then taste test. You want it to still have a tiny bite because it’ll cook a bit more in the sauce later.
When it’s ready, reserve about 1/2 cup of that starchy pasta water (just in case we need to thin our sauce later), then drain the rest. Don’t rinse! That starch helps the sauce cling beautifully to every noodle.
Step 2: Prepare the Sauce
While the pasta cooks, let’s make that dreamy sauce. In the same pot (less dishes!), heat olive oil over medium-low heat. Add your minced garlic and sauté just until fragrant, about 30 seconds to 1 minute max. You don’t want it to brown or it’ll taste bitter! If you are looking for more quick dinner ideas, you might enjoy this recipe resource.
Now the magic happens: reduce heat to low and add your Boursin cheese and heavy cream. Stir constantly as the cheese melts into the most velvety, luxurious sauce you’ve ever seen. This takes about 2-3 minutes, be patient and keep stirring! If it seems too thick, add a splash of that reserved pasta water a tablespoon at a time until it’s perfectly pourable.
Step 3: Combine and Serve
Time to bring it all together! Add your drained pasta back to the pot with that gorgeous sauce and toss gently until every piece is coated. Sprinkle in your Parmesan cheese and give it one final stir, the Parmesan adds that perfect salty tang that balances the richness.
Taste and adjust seasoning with salt and pepper if needed (though the Boursin is already pretty flavorful). Serve immediately while it’s piping hot! I like to garnish with an extra sprinkle of Parmesan and maybe some fresh parsley if I’m feeling fancy.
Pro tip: This sauce thickens as it cools, so if you’re not serving right away, keep a little extra pasta water handy to loosen it up. Enjoy every creamy, dreamy bite!
Tips for Perfect Creamy Boursin Cheese Pasta
After making this dish dozens of times, I’ve picked up some tricks that take it from good to absolutely irresistible! Here are my can’t-miss tips:
- Reserve that pasta water! The starchy liquid is gold for adjusting sauce consistency. I always save at least 1/2 cup, it works better than plain water to thin the sauce without diluting flavor.
- Low and slow with the sauce, Keep the heat gentle when melting the Boursin to prevent separation. If it looks grainy, just keep stirring, it’ll come together!
- Turkey bacon boost, Crisp up some turkey bacon while the pasta cooks and crumble it on top for amazing texture contrast.
- Fresh herbs finish, A sprinkle of chopped parsley or chives at the end adds brightness against the rich sauce.
- Serve immediately, This pasta is best piping hot when the sauce is at its creamiest!
Follow these simple tricks, and you’ll have restaurant-worthy pasta every single time!
Variations for Creamy Boursin Cheese Pasta
The beauty of this recipe? You can make it new every time with simple twists! My family gets excited when they see me changing it up. Here are our favorite ways to play with the basic recipe:
- Veggie-loaded, Sauté mushrooms or spinach with the garlic (I use a whole bag of baby spinach, it wilts down to nothing!)
- Protein power, Add shredded rotisserie chicken or those turkey bacon bits I mentioned earlier
- Herb garden special, Stir in fresh basil or sun-dried tomatoes for a burst of summer flavor. If you love sun-dried tomatoes, you might enjoy this creamy sun-dried tomato pasta.
- Lighter option, Swap half the cream for milk (it won’t be quite as rich, but still delicious)
Last week I threw in some roasted broccoli that needed using up, and wow, instant hit! What will you try first? If you enjoy adding veggies, this creamy broccoli cheddar pasta is another winner.
Serving Suggestions
This rich, creamy pasta just begs for something fresh and crunchy on the side! My go-to is a simple arugula salad with lemon vinaigrette, the peppery greens cut through the richness perfectly. Garlic bread is non-negotiable in our house (hello, sauce mopper!). For wine lovers, a crisp Pinot Grigio makes everything fancier!
Storage & Reheating
Now let’s talk leftovers, if you’re lucky enough to have any! Store this pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to bring back that silky texture (the microwave tends to dry it out a bit). I like to warm mine gently on the stovetop while stirring frequently. Pro tip: The flavors actually deepen overnight, making day-two pasta extra delicious!
Nutritional Information
Now, I’m no nutritionist, but here’s a rough idea of what you’re getting per serving of this creamy dreamy pasta! Remember, these values can change based on your exact ingredients and portion sizes. Each generous serving (about 1/4 of the recipe) clocks in at approximately 550 calories with 35g of fat (hey, that’s where the good flavor lives!). You’ll also get about 45g carbs, 15g protein, and 450mg sodium. Not too shabby for something that tastes this indulgent! If you’re watching your intake, you can always lighten it up with some of the variations I mentioned earlier.
Frequently Asked Questions
Q1. Can I use a different pasta shape?
Absolutely! While penne works great because the ridges hold sauce well, any short pasta like fusilli, rigatoni, or farfalle works beautifully. For long noodles, I’d recommend fettuccine or linguine, just be sure to toss them quickly in the sauce so they don’t clump!
Q2. How can I make this vegetarian?
You’re in luck, the basic recipe is already vegetarian! Just double-check your Boursin package (some varieties contain rennet). For extra veggie goodness, toss in sautéed mushrooms, spinach, or roasted cherry tomatoes. My vegetarian friends go crazy for this version!
Q3. Can I substitute the Boursin cheese?
While Boursin gives that signature creamy texture, in a pinch you can mix softened cream cheese with garlic powder and herbs. It won’t be quite the same, but still delicious! Just add a bit more cream to reach the right consistency.
Q4. Why does my sauce look grainy?
Don’t panic! This usually means the heat was too high when melting the cheese. Just keep stirring gently over low heat, it should smooth out. If not, add a splash of pasta water and keep mixing. I’ve saved many “grainy” sauces this way!
Q5. Can I freeze leftovers?
Honestly, I don’t recommend it, the creamy sauce tends to separate when thawed. But it keeps beautifully in the fridge for 3 days! Just reheat gently with a splash of milk to bring back that silky texture.
I’d love to hear how your Creamy Boursin Cheese Pasta turns out! Leave a comment below with your favorite variations or snap a photo of your masterpiece. Happy cooking, friends!
