Creamy Boursin Pasta Recipe (in a Skillet)
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This creamy Boursin pasta is a rich and delicious dish that’s quick and easy to prepare. The flavorful Boursin cheese melts into a creamy sauce that coats the pasta perfectly, making it an ideal weeknight dinner.
Serve it with a Garden Salad, Garlic Breadsticks and some Baked Chicken for a delicious meal. Try my Pasta alla Vodka as well!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
I love a good creamy pasta recipe, especially when the sauce is as creamy and dreamy as this one! Perfect for busy weeknights, it’s done in under 30 minutes!
Creamy Boursin cheese, cream, garlic and onions combine with pasta and spinach for an amazing flavor.
Boursin is a soft cheese, flavored up with herbs and garlic and can be found in the dairy section. It melts beautifully into the sauce and gives it a fantastic flavor.
I first saw this Boursin pasta recipe as a viral TikTok recipe, but the version on there is similar to the baked feta pasta dish, which I thought was just okay.
I tried it in a baking dish in the oven, but feel like the the pasta sauce is so much better when made in a skillet while you cook the pasta.
Serve it up for a vegetarian side, a lunch, or pair it with your favorite protein and a side salad to make a full, balanced meal. Or just add some cherry tomatoes to it and call it good.
Try my Florentine Chicken Lasagna Roll Ups, or my Skillet Lasagna, too!
Why you’ll love this
- Super simple to make. Just grab things from the fridge and pantry and you’re good to go!
- Basic ingredients found at any grocery store.
- Great for meal prepping.
FAQs
Yes, you can substitute Boursin cheese with a similar soft, herbed cheese like Alouette or Rondelé.
Of course! Grilled chicken, shrimp, or steak would be great additions.
If you are lucky enough to have leftovers, reheat them in a skillet over medium heat, adding a splash of cream or milk to loosen the sauce if needed.
What to serve with Boursin Pasta
For protein, grill up some steak, bake some chicken or cook some garlic butter shrimp.
Garlic Knots, Garlic Bread or Garlic Breadsticks are always going to be a winner. Try an Arugula Salad too!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Pasta. I use rotini or cavatappi. Use your favorite pasta shape like penne, fettuccine, or spaghetti. Any type of pasta will work, but shorter shapes will hold onto the sauce, and be easier to shovel in your face.
- Olive oil. Adds a subtle flavor and helps cook the onions and garlic. Butter or any kind of oil you have on hand will work just fine.
- Onion. Yellow or white onions work best, dice them finely. You could also use a shallot.
- Garlic. As always, fresh garlic will add the best flavor. You can use powdered garlic if you really must. Add it with the salt and pepper.
- Heavy cream. Creates a rich and creamy sauce. You can use half-and-half for a lighter version.
- Boursin cheese. The star ingredient that adds a creamy and herby flavor to the sauce. I use the garlic and herb flavor, but you can use any flavor you like. You can also use cream cheese (they have some great flavors or you can use plain.
- Parmesan cheese. Freshly grated Parmesan is best.
- Salt and pepper. Adjust to taste.
- Red pepper flakes. Add a touch of heat. Optional but recommended.
- Baby spinach. Adds a pop of color and nutrition! Switch it out for broccoli florets if you don’t have spinach.
- Fresh basil. Can be substituted with parsley or chives.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Finely dice the onion and mince the garlic. Measure out the heavy cream, Parmesan cheese, salt, black pepper, and chili flakes (if using). Wash the baby spinach, then chop. Chop the fresh basil for garnish.
Cook and drain pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Save about a cup of the pasta water, then drain and set aside.
Make the Sauce. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
Add the Cream and Boursin Cheese. Stir in the heavy cream and bring to a simmer. Place the Boursin cheese in the middle, and stir until melted and well combined.
Reduce the heat to low and add the grated Parmesan cheese, then add the chopped baby spinach and cook for about 1-2 minutes.
Combine Pasta and Sauce. Add the pasta to the skillet and toss everything to coat in the creamy sauce. Add a splash of pasta water (from the reserved pasta water) if you need to thin it out to your desired consistency.
Serve. Divide among plates. Garnish with chopped fresh basil and serve immediately. Enjoy!
Kylee’s Notes
For extra flavor, add a splash of white wine to the sauce before adding the cream.
Substitute heavy cream with half-and-half for a lighter version of the sauce.
Add ½ cup milk or save about some pasta water from when you cook pasta (start with 1/4 cup) if needed to thin the sauce.
What to do with leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
More recipes to love
- Chili Mac with Turkey. We’re bringing childhood back! Lightened-up with turkey vs beef, and made in one pan – this one is a family favorite!
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.
- Easy Cheesy Chicken Tomato Pasta. Quick to make, and super tasty – this recipe uses just 6 ingredients (mainly pantry staples) is yummy and kid-friendly to boot! The whole family will enjoy this one!
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Creamy Boursin Pasta
Equipment
- Colander
Ingredients
- 12 ounces rotini pasta
- 1 tablespoon olive oil
- 1 small onion finely diced – about 1.5 cups diced onion
- 3 cloves garlic minced
- 1.5 cups heavy cream 12 oz
- 5.2 ounces Boursin cheese Garlic & Fine Herbs or your favorite flavor
- 1/2 cup grated parmesan cheese about 1.5oz, plus extra for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 cups baby spinach optional
- fresh basil chopped – for garnish
Optional
- pinch red pepper flakes
Instructions
Get Prepped
- Finely dice 1 small onion and mince 3 cloves garlic. Measure out 1.5 cups heavy cream, 1/2 cup grated parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and pinch red pepper flakes (if using) Wash 1-2 cups baby spinach, then chop.
- Chop the fresh basil for garnish.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook 12 ounces rotini pasta according to package instructions until al dente. Drain and set aside.
Make the Sauce
- While the pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Season with salt and pepper.
Add the Cream and Cheese
- Stir in the heavy cream and bring to a simmer. Add 5.2 ounces Boursin cheese and stir until melted and well combined. Reduce the heat to low and add the grated Parmesan cheese,
- Add the chopped baby spinach and cook for about 1-2 minutes.
Combine Pasta and Sauce
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
Serve
- Divide the pasta among plates. Garnish with chopped fresh basil and serve immediately. Enjoy!
Notes
• For extra flavor, add a splash of white wine to the sauce before adding the cream.
• Substitute heavy cream with half-and-half for a lighter version of the sauce.
• Add ½ cup milk if needed to thin the sauce.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
