One Pot Boursin Pasta
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This One Pot Boursin Pasta is creamy, flavorful, and unbelievably easy. It’s a great vegetarian option or you can easily throw in your favorite protein like chicken or shrimp for a quick 30 minute meal.
Similar to my cream cheese pasta, this dish delivers restaurant-quality creaminess with the help of Boursin cheese—a rich, herby, and garlicky soft cheese that melts beautifully into the pasta and delivers so much additional flavor.
Seriously, this pasta is so easy to make with minimal ingredients and no complicated steps. Plus, it’s made in one pot (like my Chicken Fajita Pasta or my Creamy Chicken Marsala Pasta) so clean up is very minimal!! All you have to do is cook the pasta, make the sauce and toss everything together!
And if you’re craving all things pasta, make sure to try my Shrimp Scampi Pasta, French Onion Pasta, or my Pasta Primavera with Roasted Veggies.
Table Talk with Tawnie
Who remembers the viral Tik Tok feta cheese pasta recipe? That trend inspired my own take on it with cream cheese and I knew I had to also try it with Boursin. I love a good cooking hack and using Boursin cheese is like a secret weapon for adding tons of creamy cheesiness, garlicky, and herb flavor with just one ingredient! It’s like a 3-in-1 punch for this pasta dish and lets you whip it up without a ton of extra ingredients! I mean, who doesn’t love simple and tasty!?
- Butter: For most recipes, I prefer to use unsalted butter so I can control the amount of salt in the recipe. If using salt, just reduce or omit the additional salt (or keep it if you prefer things salty!!)
- Garlic: The fresh garlic cloves help enhance the garlic in the boursin cheese! Plus, can you ever really have too much garlic in pasta?!
- Pasta: For this recipe, I used ditalini pasta which is a small, tube-shaped pasta often referred to as “little thimbles”. It’s similar to macaroni but cut into really short cuts. Feel free to use any short cut pasta you prefer! Use gluten-free pasta if needed.
- Broth: Chicken broth or vegetable broth both work.
- Heavy cream: Using heavy cream creates a nice, thick, creamy pasta sauce. You could also use regular (or dairy-free milk) or half and half.
- Boursin cheese: Boursin cheese is a soft, creamy cheese that has a slightly crumbly texture. For this pasta, I used the Garlic and Herb Boursin that is blend of garlic, parsley, and chives. There are tons of different flavors so feel free to experiment with different ones!
- Lemon juice: The acidity of the lemon juice helps balance out the richness of the cheese and heavy cream.
- Seasonings: Salt, black pepper, and red pepper chili flakes to taste. Feel free to experiment with other seasonings, such as oregano, thyme, roasted garlic, etc.
- Garnish: Top with fresh basil, more parmesan, and more chili flakes if you like a bit of heat!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Melt The Butter
Add the butter and garlic to a pan and cook, stirring constantly until the garlic is nice and fragrant. Just be careful and don’t let it burn!
Add Pasta
The add the uncooked pasta. Pro tip: Stir the uncooked pasta noodles around a bit so that they get covered in the butter and garlic. This will help add so much flavor to the pasta once it’s cooked!
Let Simmer
Then add the chicken broth and bring to a boil. Reduce the heat, and let it simmer for 8-10 minutes or until the pasta is tender. You want to make sure most of the broth is absorbed and the pasta is cooked. However, we don’t want to overcook the pasta and it become mushy! 🙅♀️ I like cooking the pasta until it’s al dente. Once the pasta is cooked, add they heavy cream and stir.
Add Cheese & Seasonings
After adding the cream, remove pasta from heat and stir in the butter🧈 Now we get to the good part! Add the (room temperature) boursin cheese, salt, and pepper. I like to break the boursin cheese up a little bit as I’m adding to the pasta to help it melt easier. Finally, finish it off with a squeeze of lemon juice and mix everything together!
Garnish and Enjoy!
Once everything is mixed together, let the pasta sit for a minute or two so that it will thicken up. Garish with a pinch of chili flakes and fresh basil to serve! Serve with one of my Copycat Olive Garden Breadsticks (perfect for soaking up extra cheesy goodness) and enjoy!!
Expert Tips
- Use the right pasta: Short pasta like ditalini, penne, or macaroni works best as it holds onto the creamy sauce well. Avoid delicate pasta that may overcook.
- Room temperature Boursin: Make sure to let your Boursin cheese come to room temperature before adding to the sauce so it easily melts. You can also crumble the cheese into smaller pieces before adding it to help the sauce to help it melt more evenly (and quicker) into the sauce.
- Don’t overcook pasta: I prefer to cook my pasta until it’s al dente so that it doesn’t end up mushy in the pasta. This means I’ll let the pasta cook until almost all of the broth is absorbed. Be careful not to let your pasta cook too long as it will continue to cook in the hot pan as you add the heavy cream and the rest of the ingredients.
- Serve immediately: This creamy pasta is best enjoyed fresh, as the sauce thickens over time. When reheating, I like to add a splash of broth or milk to restore the creamy consistency.
Variations / Substitutions
- Add protein: Throw in some chicken, chicken sausage or shrimp to add extra protein to these yummy cheesy pasta!
- Different flavors of Boursin: Try the Shallot & Chive, Basil & Chive, Caramelized Onion and Herb or any of their other delicious flavors! Or even just try out cream cheese for a more basic flavor.
- Use your favorite pasta shape: You can truly use any pasta shape! I think short pasta mixes the best but it’s totally up to you. Try it with rigatoni, bow tie, penne, macaroni, etc. The options are endless!
- Add veggies: Add spinach, kale, tomatoes, mushrooms, bell peppers, etc.
Storage / Freezing
- Storage: Store leftover pasta in an airtight container in the fridge for 2-3 days. You can reheat in the microwave or on the stovetop. I like to add a splash of broth or milk to help restore the creamy consistency as the pasta will absorb a lot of the sauce as it sits in the fridge.
- Freezing: I do not recommend freezing this pasta as the creamy sauce tends to separate and become grainy when thawed and reheated.
FAQs
Can I make it with another type of cheese?
You can substitute the Boursin cheese for cream cheese, like in my Cream Cheese Pasta Bake, or use feta cheese.
What type of pasta works best for this recipe?
Any type of short pasta noodle that holds its shape well will work for this pasta! I like using ditalini as it’s a super short, tube-like macaroni noodle that’s just really fun for this pasta, but you could try penne, macaroni, orzo, fusilli, etc.
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One Pot Boursin Pasta
Ingredients
- 4 Tbsp. butter, unsalted (divided)
- 2-3 cloves garlic (finely minced)
- 1 ½ cups uncooked ditalini pasta
- 2 1/2 cups chicken broth (or more as needed )
- ⅓ cup heavy cream (or more as desired)
- salt, black pepper, chili flakes to taste
- 5.3 oz. garlic and fine herbs Boursin cheese (room temp)
- squeeze of fresh lemon juice (1-2 Tbsp.)
- fresh basil, parmesan, and chili flakes for garnish
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Melt butter: To a hot skillet over medium heat, add 1 Tbsp. butter and garlic, cook, stirring constantly for 30 seconds-1 minute until the garlic is fragrant but does not burn.4 Tbsp. butter, unsalted, 2-3 cloves garlic
- Add pasta: Add the uncooked ditalini pasta and stir to coat.1 ½ cups uncooked ditalini pasta
- Simmer: Add the chicken broth (start with 2 cups) and bring to a boil. Reduce the heat, and simmer uncovered for 8-10 minutes or until the pasta is tender and most of the broth is absorbed and the pasta is cooked. If broth has evaporated and the pasta is not yet cooked, add more broth as needed. Then add in the cream, stir, and simmer for a few minutes to thicken.2 1/2 cups chicken broth, ⅓ cup heavy cream
- Add cheese & seasonings: Remove from heat, add remaining butter. Stir. Then add the Boursin cheese, salt, pepper, and chili flakes. Finish with a squeeze of lemon juice and stir. Taste and adjust seasonings as desired. Feel free to pop back on the heat to get the pasta creamy and warm.4 Tbsp. butter, unsalted, salt, black pepper, chili flakes to taste, 5.3 oz. garlic and fine herbs Boursin cheese, squeeze of fresh lemon juice
- Garnish and enjoy! Pasta will thicken as it cools, so if you need to reheat, add a splash of water or broth to make it creamy againfresh basil, parmesan, and chili flakes for garnish
Video
Notes
- Storage: Store leftover pasta in an airtight container in the fridge for 2-3 days. You can reheat in the microwave or on the stovetop. I like to add a splash of broth or milk to help restore the creamy consistency as the pasta will absorb a lot of the sauce as it sits in the fridge.
- Freezing: I do not recommend freezing this pasta as the creamy sauce tend to separate and become grainy when thawed and reheated.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Picked&Peppered Food Photography
This was so easy and fabulous! My partner said it was the BEST mac and cheese he’s ever had!
So glad you both loved it, Lisa! 🫶🏻
Love how easy and delicious this pasta is!
This was easy and delicious! I ended up using the Basil & Chive Boursin Cheese cause that’s what I could find at the store. I used protein pasta instead that was a different shape. Next time I would only use two cups of chicken broth, I ended up adding a little more as noodles were cooking, but the sauce turned out a little runnier than I’d hoped. And next time I would also not add any extra salt, cause I thought it was a little on the saltier side! I also thought I could’ve added more noodles for how much cheese sauce there was, maybe it was because I used the protein pasta that was a different shape… Anyway, I wiill definitely make again!
Thank you so much Marissa! I am sure this comment will be helpful for other people making it 🙂
This recipe was very easy to make and tasted delicious.
so happy you enjoyed it, thank you!
I made this recipe but substituted Boursin Black truffle and Sea salt for the Garlic and Herb. OMG! If you like a truffled mac n cheese you have to make this! So easy and SO GOOD!
That’s such a good idea! Thank you for making it! 🙂