19 Creamy Boursin Cheese Pasta Recipes

Craving a creamy, dreamy pasta night? Boursin cheese is your secret weapon for luxuriously easy dinners. Whether you’re whipping up a quick weeknight meal or indulging in cozy comfort food, these 19 irresistible recipes—from garlicky shrimp pasta to roasted veggie delights—will make every bite unforgettable. Get ready to fall in love with your new go-to ingredient. Let’s dive into the cheesiest, easiest pasta inspo you’ll ever need!

Garlic Herb Boursin Cheese Pasta

This creamy, dreamy pasta is packed with garlicky herb flavor thanks to rich Boursin cheese—ready in just 20 minutes for an effortless weeknight win.

Ingredients:

• 8 oz dried penne pasta (or similar short pasta)
• 5.2 oz package Garlic & Fine Herbs Boursin cheese
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Reduce heat to low. Add Boursin cheese and heavy cream, stirring until melted and smooth (about 2 minutes). Stir in Parmesan, salt, and black pepper.
4. Toss drained pasta into the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with fresh parsley.

The magic here? Boursin melts into a luxuriously velvety sauce without any fuss—no roux or patience required. That’s weeknight elegance done right.

Tip: For extra texture, top with toasted breadcrumbs or crispy prosciutto right before serving.

Spinach and Boursin Cheese Stuffed Shells

These creamy, cheesy stuffed shells are a crowd-pleaser—packed with garlicky spinach and rich Boursin for a dish that feels indulgent but comes together easily.

Ingredients:

• 20 jumbo pasta shells
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain, toss with 1 tbsp olive oil, and set aside.
2. In a bowl, combine Boursin cheese, spinach, ricotta, Parmesan, egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with a heaping tablespoon of the cheese mixture and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and sprinkle with mozzarella. Bake for 25 minutes until bubbly and golden.

The magic here? Boursin melts into a velvety filling that pairs perfectly with the bright spinach—no one will guess how simple it is!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling.

Boursin Cheese Alfredo Pasta

This creamy, garlicky pasta is a weeknight dream—luxurious thanks to Boursin cheese but ready in just 20 minutes!

Ingredients:

• 12 oz fettuccine (or pasta of choice)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, then whisk in the Boursin cheese until smooth. Stir in the Parmesan cheese, black pepper, and salt.
4. Add the cooked pasta to the skillet, tossing to coat. If needed, thin the sauce with reserved pasta water 1-2 tbsp at a time.
5. Garnish with fresh parsley and serve immediately.

The Boursin melts into a velvety sauce with a subtle herb kick—no roux required! Tip: For extra richness, stir in a splash of pasta water just before serving to loosen the sauce.

Sun-Dried Tomato Boursin Cheese Pasta

This creamy, tangy pasta comes together in minutes but tastes like you spent hours in the kitchen—thanks to rich Boursin cheese and punchy sun-dried tomatoes.

Ingredients:

• 12 oz dried pasta (penne or fusilli work great)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup reserved pasta water
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp salt
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, heat a large skillet over medium. Add sun-dried tomatoes and garlic; sauté for 1 minute until fragrant.
3. Reduce heat to low. Add Boursin cheese, heavy cream, red pepper flakes, and salt. Stir until cheese melts into a smooth sauce, about 2 minutes.
4. Toss in drained pasta and reserved pasta water, stirring until evenly coated. Garnish with fresh basil.

The magic here? The Boursin melts into a velvety sauce with zero fuss, while the sun-dried tomatoes add bursts of sweet-tart flavor in every bite.

Tip: For extra richness, stir in a handful of baby spinach with the pasta—it wilts beautifully into the sauce.

Boursin Cheese and Mushroom Pasta Bake

This creamy, garlicky pasta bake is pure comfort food—rich Boursin cheese melts into a luscious sauce, while mushrooms add earthy depth.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook pasta al dente according to package directions; drain.
2. Heat olive oil in a large skillet over medium-high. Add mushrooms and cook 5–6 minutes until browned. Stir in garlic and cook 1 minute until fragrant.
3. Reduce heat to low. Add Boursin cheese and heavy cream, stirring until melted and smooth. Stir in Parmesan, salt, and black pepper.
4. Toss cooked pasta with the sauce, then transfer to a greased 9×13-inch baking dish. Bake 15 minutes until bubbly. Garnish with parsley.

The magic here? Boursin’s velvety texture means no roux is needed—just melt and stir for an instant luxe sauce.

Tip: Swap in wild mushrooms for extra depth, or add a pinch of red pepper flakes for heat.

Lemon Garlic Boursin Cheese Pasta

This creamy, tangy pasta comes together in under 20 minutes but tastes like you spent hours in the kitchen—thanks to the magic of Boursin cheese.

Ingredients:

• 8 oz dried pasta (like fettuccine or penne)
• 5.2 oz Boursin Garlic & Fine Herbs cheese (1 package)
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions in salted water. Reserve 1/2 cup pasta water before draining.
2. In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
3. Reduce heat to low. Add Boursin cheese, heavy cream, and 1/4 cup reserved pasta water, stirring until the cheese melts into a smooth sauce (about 2 minutes).
4. Stir in cooked pasta, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Toss to coat, adding more pasta water if needed to loosen the sauce.
5. Garnish with fresh parsley and serve immediately.

The bright lemon cuts through the rich Boursin for a pasta that’s indulgent but never heavy—perfect for impressing last-minute guests.

Tip: For extra texture, top with toasted breadcrumbs or crispy prosciutto.

Boursin Cheese Carbonara

This creamy, garlicky twist on classic carbonara comes together in just 20 minutes—thanks to the magic of Boursin cheese for maximum flavor with minimal effort.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, chopped
• 2 large eggs
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley

Instructions

1. Cook spaghetti in salted boiling water according to package instructions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, fry bacon in a large skillet over medium heat for 5–6 minutes until crispy. Transfer to a paper towel-lined plate, leaving 1 tbsp fat in the skillet.
3. Whisk eggs, Boursin, 1/2 cup Parmesan, 1/4 tsp black pepper, and 1/4 tsp salt in a bowl until smooth.
4. Return drained pasta to the skillet with bacon fat. Remove from heat, then quickly stir in egg mixture and 1/4 cup reserved pasta water (add more if needed) until creamy. Toss with bacon and parsley.

The Boursin melts into a velvety sauce that clings to every noodle, with pops of herbaceous freshness balancing the rich bacon. Tip: For extra silkiness, toss the pasta off-heat—the residual warmth will thicken the sauce without scrambling the eggs.

Roasted Red Pepper Boursin Cheese Pasta

This creamy, dreamy pasta combines smoky roasted red peppers with rich Boursin cheese for a dish that’s luxuriously simple—ready in just 20 minutes!

Ingredients:

• 12 oz penne pasta (or your favorite short pasta)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1 cup jarred roasted red peppers, drained and finely chopped
• 3 cloves garlic, minced
• 1/4 cup heavy cream
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh basil, thinly sliced
• 1 tbsp olive oil

Instructions:

1. Cook the pasta in salted boiling water until al dente, then drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Stir in roasted red peppers and salt; cook for 2 minutes to soften slightly.
4. Reduce heat to low. Add Boursin cheese and heavy cream, stirring until melted and smooth. Thin the sauce with reserved pasta water, 2 tbsp at a time, until creamy.
5. Toss in the cooked pasta and basil until evenly coated. Serve immediately.

The magic here? The Boursin melts into a velvety sauce with zero fuss, while the roasted peppers add a sweet, smoky depth that feels gourmet.

Tip: For extra richness, top with grated Parmesan or a drizzle of chili oil right before serving.

Boursin Cheese and Broccoli Pasta

This creamy, garlicky pasta is a weeknight hero—luxurious Boursin melts into a silky sauce that clings to every noodle, while tender broccoli adds fresh crunch.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 4 cups small broccoli florets
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/4 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup reserved pasta water

Instructions:

1. Cook pasta in salted boiling water according to package directions. In the last 2 minutes of cooking, add broccoli to the pot. Drain, reserving 1/4 cup pasta water.
2. Return the empty pot to medium heat. Add olive oil, Boursin cheese, and heavy cream, stirring until the cheese melts into a smooth sauce (about 2 minutes).
3. Add the drained pasta and broccoli back to the pot, along with 1/4 cup pasta water, 1/2 tsp salt, and 1/4 tsp black pepper. Toss vigorously for 1–2 minutes until the sauce coats every bite.

The magic here? Boursin’s herb-packed creaminess means zero extra seasoning—just toss and devour. Tip: For extra richness, stir in a handful of grated Parmesan just before serving.

Pesto Boursin Cheese Pasta

This creamy, herby pasta is a weeknight hero—luxurious thanks to Boursin cheese but ready in the time it takes to boil noodles.

Ingredients:

• 12 oz dried pasta (like penne or fusilli)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
2. Return the empty pot to low heat. Add Boursin cheese, pesto, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until melted and smooth, about 2 minutes.
3. Add the drained pasta and toss to coat. Pour in reserved pasta water 1 tbsp at a time until the sauce clings to the noodles.
4. Stir in 1/4 cup Parmesan cheese, then serve immediately with extra Parmesan on top.

The magic here? Boursin melts into a velvety sauce with zero fuss, while pesto keeps the flavor bright and fresh.

Tip: For a little crunch, top with toasted pine nuts or breadcrumbs.

Boursin Cheese Mac and Cheese

This creamy, garlicky mac and cheese gets a luxe upgrade with Boursin cheese—melting into the sauce for an irresistibly rich twist on the classic.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk until smooth.
3. Reduce heat to low. Add Boursin cheese, stirring until fully melted. Stir in cheddar cheese, salt, pepper, and smoked paprika (if using) until the sauce is velvety.
4. Fold in cooked macaroni until evenly coated. Transfer to a greased 2-quart baking dish and bake for 20 minutes until bubbly at the edges.

The Boursin infuses every bite with herbaceous depth, while the smoked paprika adds a whisper of smokiness—elevating comfort food to dinner-party status.

Tip: For extra crunch, top with buttery breadcrumbs before baking!

Boursin Cheese and Shrimp Linguine

This creamy Boursin Cheese and Shrimp Linguine is a restaurant-worthy dish that comes together in under 30 minutes—perfect for weeknights when you want something indulgent without the fuss.

• 8 oz linguine
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add shrimp, salt, black pepper, and red pepper flakes (if using). Cook for 2–3 minutes per side until pink and opaque. Transfer shrimp to a plate.
3. Reduce heat to low. Add Boursin cheese and heavy cream to the skillet, stirring until melted and smooth (about 2 minutes). Stir in Parmesan until combined.
4. Add cooked linguine and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Return shrimp to the skillet and toss gently. Garnish with parsley.

The magic here? The Boursin melts into a velvety sauce with just the right punch of garlic and herbs—no roux required!

Tip: For extra richness, swap half the pasta water for dry white wine when deglazing the pan.

Boursin Cheese and Chicken Penne

This creamy, garlicky pasta is a weeknight hero—rich Boursin cheese melts into a silky sauce that clings perfectly to tender chicken and penne.

Ingredients

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Cook penne according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 5–6 minutes until no longer pink. Transfer to a plate.
3. Reduce heat to medium. Add garlic and sauté 30 seconds until fragrant. Stir in Boursin cheese and heavy cream, melting into a smooth sauce (2–3 minutes).
4. Return chicken and pasta to skillet. Toss with Parmesan and 1/4 cup pasta water, adding more if needed to loosen the sauce. Sprinkle with parsley.

The Boursin’s herb-infused richness means you don’t need a laundry list of spices—just a few ingredients for maximum flavor payoff.

Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the garlic.

Boursin Cheese and Asparagus Pasta

This creamy, garlicky pasta comes together in under 30 minutes, making it the perfect weeknight dinner with a touch of elegance.

Ingredients

• 12 oz dried pasta (fettuccine or penne work well)
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last 2 minutes of cooking, add asparagus to blanch. Reserve 1/2 cup pasta water, then drain.
2. In the same pot, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Reduce heat to low, then stir in Boursin cheese and heavy cream until smooth.
3. Return drained pasta and asparagus to the pot. Toss with the sauce, adding reserved pasta water 2 tbsp at a time until creamy. Stir in Parmesan cheese, salt, black pepper, and red pepper flakes (if using).

The Boursin melts into a velvety sauce that clings perfectly to every noodle, while the asparagus adds a fresh crunch. It’s restaurant-worthy with minimal effort!

Tip: For extra richness, top with a fried egg or crispy prosciutto.

Boursin Cheese and Bacon Spaghetti

This creamy, indulgent pasta combines rich Boursin cheese with crispy bacon for a dish that feels fancy but comes together in minutes.

Ingredients:

• 8 oz spaghetti
• 6 slices bacon, chopped
• 3 cloves garlic, minced
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/2 cup reserved pasta water
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook spaghetti in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, cook chopped bacon in a large skillet over medium heat for 5–6 minutes until crispy. Transfer to a paper towel-lined plate, leaving 1 tbsp grease in the pan.
3. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Reduce heat to low.
4. Add drained spaghetti, Boursin cheese, reserved pasta water, and black pepper to the skillet. Toss for 2–3 minutes until the cheese melts into a velvety sauce.
5. Stir in crispy bacon and parsley. Serve immediately.

The magic here is how the Boursin melts into a luscious sauce without any heavy cream—just silky, herby perfection clinging to every noodle.

Tip: For extra texture, sprinkle with toasted breadcrumbs or grated Parmesan right before serving.

Boursin Cheese and Zucchini Noodles

This creamy Boursin Cheese and Zucchini Noodles dish is a light yet indulgent twist on pasta night—ready in just 15 minutes!

• 2 medium zucchini, spiralized into noodles (about 4 cups)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh basil

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
2. Add zucchini noodles, salt, black pepper, and red pepper flakes (if using). Toss and sauté for 2–3 minutes, just until slightly softened but still al dente.
3. Reduce heat to low and crumble in the Boursin cheese. Stir gently until melted and creamy, about 1 minute.
4. Remove from heat and stir in Parmesan cheese, lemon juice, and basil. Taste and adjust seasoning if needed.

The magic here? The Boursin melts into a velvety sauce that clings perfectly to the zucchini noodles—no heavy cream needed!

Tip: For extra protein, toss in cooked shrimp or grilled chicken right before serving.

Boursin Cheese and Artichoke Pasta

This creamy, dreamy pasta combines tangy Boursin cheese with tender artichokes for a dish that feels indulgent but comes together in minutes.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add artichoke hearts, salt, and black pepper. Cook for 2 minutes, stirring occasionally.
4. Reduce heat to low. Add Boursin cheese and heavy cream, stirring until the cheese melts into a smooth sauce (about 3 minutes).
5. Toss in the cooked pasta and Parmesan cheese, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Garnish with fresh parsley and serve immediately.

The magic here is how the Boursin melts into a velvety sauce that clings perfectly to every noodle, while the artichokes add just the right amount of bright, briny contrast.

Tip: For extra richness, stir in a handful of baby spinach during the last minute of cooking—it wilts beautifully into the sauce.

Boursin Cheese and Sausage Rigatoni

This creamy, garlicky Boursin Cheese and Sausage Rigatoni is a weeknight hero—packed with flavor but ready in under 30 minutes.

• 12 oz rigatoni pasta
• 1 tbsp olive oil
• 1 lb Italian sausage (casings removed)
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/2 cup reserved pasta water
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Cook rigatoni in salted boiling water until al dente (about 12 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high. Add sausage and cook, breaking it up, until browned (5–6 minutes). Stir in garlic and crushed red pepper flakes; cook 1 minute until fragrant.
3. Reduce heat to medium-low. Pour in heavy cream, then add Boursin cheese, stirring until melted and smooth (about 2 minutes).
4. Add drained pasta and toss to coat. Gradually add reserved pasta water until the sauce clings to the noodles. Stir in parsley, salt, and black pepper.

The magic here? The Boursin melts into a velvety sauce with zero fuss—no roux, no patience required. Tip: Swap in spicy sausage if you love a kick!

Boursin Cheese and Cherry Tomato Fusilli

This creamy, garlicky pasta is a weeknight hero—ready in 20 minutes and packed with bright pops of roasted tomatoes.

Ingredients

• 12 oz fusilli pasta
• 2 cups cherry tomatoes, halved
• 5.2 oz Boursin Garlic & Fine Herbs cheese
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Cook fusilli in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add cherry tomatoes and cook 5 minutes, stirring occasionally, until softened and blistered. Stir in garlic, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute.
3. Reduce heat to low. Add drained pasta to the skillet, followed by Boursin cheese and remaining 1 tbsp olive oil. Toss until cheese melts into a creamy sauce, adding reserved pasta water 1 tbsp at a time if needed.
4. Fold in basil and serve immediately.

The magic here? The Boursin melts into a luxe sauce without heavy cream—and those jammy tomatoes cut through the richness perfectly.

Tip: For extra depth, sprinkle with red pepper flakes or grated Parmesan just before serving.

Conclusion

With 19 luscious Boursin cheese pasta recipes, there’s something here for every craving—quick weeknight dinners, cozy date nights, or impressive potluck dishes. We’d love to hear which one you try first! Drop a comment with your favorite, and don’t forget to share this roundup on Pinterest so fellow cheese lovers can dig in too. Happy cooking!