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This creamy Boursin pasta is a simple and easy dinner that you can throw together in 15 minutes. Made with Boursin cheese and your favorite noodles, the whole family will beg you to make this delicious homemade comfort food over and over again.
Hello, there you gorgeous comfort food! One bite of this Boursin cheese pasta and you’ll realize that a fabulous dinner doesn’t need to be complicated.
In about 15 minutes, you’re going to have perfect al dente noodles tossed with a creamy homemade cheese sauce.
Reader Review
“I randomly woke up thinking about Boursin pasta one day and BOOM! You published this recipe a few hours later. Was clearly meant to be. It was fast, easy, and delicious! I skipped the red pepper flakes because my kids are sensitive (whiny) to heat, added frozen peas at the end, and topped with toasted pine nuts. A delicious meal that’s sure to be on repeat in our house.”
Katie
Pro Tips/Recipe Notes
- This recipe serves 2-3 if you’re using this as a main dish, or 4-6 if you want it as a side.
- The sauce is thick and creamy. If you prefer a thinner sauce, set aside 2/3 cup of pasta water instead of 1/2 cup.
- Save leftover Boursin to make these boursin mashed potatoes.
Creamy 15-Minute Boursin Pasta
Ingredients
- 12 oz linguine
- 2 tbsp olive oil
- 3 cloves garlic {minced}
- 1/4 cup white cooking wine
- 3/4 cup chicken broth {sub in vegetable broth if needed}
- 1 tbsp lemon zest {~1 large lemon}
- 1/4 tsp red pepper flakes
- 5.2 oz Boursin cheese {any of their flavors}
- 2 cups baby spinach
- 1 cup shredded Parmesan
Instructions
- In a large saucepan bring 3 quarts of salted water to a boil.
- Add linguine noodles and cook until al dente, ~8-10 minutes. Make the sauce while the pasta cooks.12 oz linguine
- Drain all but ~1/2 cup of water from the linguine. Set aside.
- In a large deep frying pan, sauté olive oil and garlic over medium-low heat ~2 minutes.2 tbsp olive oil, 3 cloves garlic
- Slowly whisk in white wine, chicken broth, lemon zest, and red pepper flakes.1/4 cup white cooking wine, 3/4 cup chicken broth, 1 tbsp lemon zest, 1/4 tsp red pepper flakes
- Add Boursin, breaking it up with a wooden spoon or spatula.5.2 oz Boursin cheese
- Whisk occasionally until the Boursin melts into the sauce.
- Cook until the sauce has slightly thickened a bit (~3 minutes)
- Reduce heat to low and add the cooked linguine noodles, ¼ cup pasta water, and baby spinach to the sauce.2 cups baby spinach
- Use tongs to combine the pasta and sauce. Cook for 1 minute. If the sauce is getting too thick, slowly add additional pasta water 1 tbsp at a time as needed.
- Top pasta with shredded Parmesan.1 cup shredded Parmesan
Notes
- Noodles – I used linguine but anything that is long and thin will work (spaghetti, angel hair, fettuccine).
- Gluten-free – use your favorite gluten-free pasta.
- Plant-based- if you need to make this plant-based, use vegetable broth instead of chicken stock, buy dairy-free Boursin cheese (yes, they make it!), and leave out the Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great! I didn’t have boursin and the nearest decent grocery store is 20+ miles away. I used (one of your recipes?) cream cheese, butter, garlic. Italian herb mix and a bit of vinegar (it didn’t need the vinegar but it seemed like it needed a touch of acid. Wrong.) Let the butter and cream cheese soften, whipped them together, add the other stuff and proceeded with the recipe. This is on my company list for folks I like to cook for, friends and family. As an aside, all recipe developers should take a lesson from you and enter the ingredients from the list into the recipe. So much easier! I’ve altered recipes on my hard drive in the same way. It’s very thoughtful of you. Mucho tanks.
Rodney, I love how you were able to adapt what you had on hand to replace the Boursin. Well done!
As for the ingredients listed in the steps, I can’t take full credit for that. It’s the software that I use for creating printable recipe cards. They rolled out that feature about 2-3 years ago. It requires I go into older recipes and manually add all the ingredients in the steps, but the real credit goes to the lovely software creators!
Do you have any good pressure cooker recipes? Hubby had a woman at work buy me a insta pot. Insteat she bought me a NuWave pressure cooker. I’m afraid to use it, and I can’t find any good recipes. Please help.
Thanks,
Laurie
Hi Laurie, I have a huge category of Instant Pot/pressure cooker recipes here: https://www.sustainablecooks.com/category/recipes/instant-pot/
Some of the buttons might be a little different on the NuWave vs the Instant Pot, but the intent will be the same.
I was looking for something easy to make tonight and this fit the bill. I weirdly had all the ingredients including a box of shallot and chive flavored Boursin tucked in the back of the fridge, and a few 1/4 cup portions of leftover white wine in the freezer saved for cooking. It really did come together super fast and the flavors worked so well together. We always like the kick of red pepper flakes. I try to follow a new recipe closely the first time but I can see how this would also be good with added chicken. Maybe use cream cheese and a little onion or herbs if you don’t have Boursin? Thanks for the delicious recipe Sarah. I will definitely make this again!
So glad you enjoyed it, Cathy! And I agree that chicken (or shrimp) would be super tasty on top of it.
Thanks for taking the time to leave a review!
Made this tonight for a potluck. As we do not “imbibe”, I used some fresh lemon juice and extra chicken broth in place of the wine. The dish received rave reviews and the bowl was scraped clean! This is definitely a winner! Thanks for a great recipe that is also very easy.
So glad you enjoyed it, Terry! Thanks for taking the time to leave a review.
I randomly woke up thinking about Boursin pasta one day and BOOM! You published this recipe a few hours later. Was clearly meant to be. It was fast, easy, and delicious! I skipped the red pepper flakes because my kids are sensitive (whiny) to heat, added frozen peas at the end, and topped with toasted pine nuts. A delicious meal that’s sure to be on repeat in our house.
It was meant to be! And I love the addition of both peas and pine nuts – yum!
The garlic Boursin with blue corn tortilla chips is one of my absolutely favorite snacks. I am so freaking excited to make this pasta.
I have only ever tried it with crackers before. Adding in tortilla chips seems dangerous because it’s a faster way for me to eat Boursin. 🙂
Miss ma’am, I have loved your recipes for years but ADDING THE AMOUNTS of the ingredients in the step they’re added is a genius move and I can’t love it enough.
Awww, I love that too. I can’t take too much credit for it. The creator of the software that I use for those printable recipe cards added that option over a year ago. I do have to manually click some things to add the measurements, but it’s pretty simple.
I made a recipe from a site without that option and oh boy, I was not a fan of all the scrolling.
This sounds like heaven! Once a week I do chicken breasts on the smoker and make extra for salads or sandwiches. This looks like the perfect recipe for extra smoked chicken!
Oh my goodness, I adore smoked chicken! That would be so good on this.