This Boursin Pasta is a simple and easy dinner that you can throw together in minutes. The whole family will beg you to make this delicious homemade comfort food over and over again.
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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.
This delicious dinner is a Boursin-packed version of our Lemon Garlic Pasta. Once you make this recipe, go make that one and our Ham pasta!
Boursin PASTA Ingredients & VARIATIONS
- Noodles – I used linguine but anything that is long and thin will work (spaghetti, angel hair, fettuccine, etc.).
- Gluten-free – use your favorite gluten-free pasta.
- Boursin – all of the flavors would be fantastic! And did you know they sell a dairy-free version too?
- Protein – top with white beans, leftover chicken (like from a dry brined roast chicken), Air Fryer Frozen Shrimp, smoked salmon, or Air Fryer Scallops. Or, how about some diced oven-cooked bacon or pancetta?
- Garlic, because you are worth it and vampires are clingy.
- Cooking wine – the cheap stuff works great here! Sherry would work too.
- Cheese – Parmesan, pecorino, or asiago are all delicious. Look for shredded and not grated cheese.
- Veggies – in addition to the spinach, add in some frozen peas in the last minute of cooking, or top with Air Fryer Asparagus or Air Fryer Frozen Broccoli.
- Lemon – one nice big one will be perfect for this recipe. We are using the zest (outside) of the lemon, so if organic fits your budget, that’s a great option.
- To make this fully plant-based, use veggie broth instead of the chicken stock, dairy-free Boursin, and leave out the Parmesan.
- Add in some sun-dried tomatoes and/or pine nuts to feel extra fancy.
How to Make Boursin Cheese Pasta
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc.
Start by bringing a saucepan of salted water to a boil and cooking your pasta to al dente. Make sure you save some pasta water because that stuff is like gold when it comes to making incredible pasta dishes.
While the pasta is cooking, you’re going to make the sauce, because you’re efficient and awesome and don’t have time to sit around twiddling your thumbs while dinner cooks.
Like all delicious things, this simple pasta dish starts with olive oil and garlic. We’re going to cook that down until the garlic smells awesome and is starting to soften.
Next up, we’re adding in the wine, stock, red pepper flakes, and lemon. When that sauce is looking incredible, we’re going to take it to the next level and add in the Boursin cheese. Life is getting even more awesome.
Once the sauce thickens up a little bit, add the pasta back in, a big ol handful of baby spinach, and a little of the pasta water. Cook that for a minute, adding more pasta sauce 1 tbsp at a time as needed.
Top with a generous serving of Parmesan and prepare for your family to chant your name.
Equipment
Don’t worry, you don’t need anything fancy to make this delicious Boursin cheese pasta. You’ll want a 3-4 quart saucepan for cooking the noodles, and a large frying pan or braiser for making the sauce.
Nice to have items: a silicone spatula, whisk, citrus juicer, tongs, a strainer, and Microplane or small grater for creating the lemon zest.
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.
- Garlic – if fresh garlic is too strong for you, cook the butter and garlic on low for longer to soften it, or replace it with some Air Fryer Roasted Garlic or Instant Pot Roasted Garlic.
- For easy prep, use garlic paste or pre-chopped frozen garlic.
- To reheat: splash a bit of chicken stock over the pasta and microwave for 1-2 minutes, stirring halfway. You can also reheat it over low heat in a saucepan.
- To freeze: if frozen, the sauce will look a bit wonky when it thaws, but it will still taste delicious! I like to freeze it in 2-cup Souper Cubes. Once frozen, remove from the trays and store in freezer-proof bags for up to 3 months.
- Save leftover Boursin to make these Boursin Mashed Potatoes.
More Simple Dinner Recipes You’ll Love
- Chicken and Pasta Broccoli Bake
- Instant Pot Lasagna Soup
- Chicken Bacon Ranch Casserole
- Air Fryer Popcorn Shrimp
- Asparagus Casserole
- Puff Pastry Turkey Pot Pie
- Instant Pot Aspargus Risotto
- Gluten-Free Scalloped Potatoes
- Air Fryer French Onion Pork Chops
- Easy Ravioli Bake
- Instant Pot Chicken Pot Pie
- Air Fryer Chicken Fajitas
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.
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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.