Boursin Pasta is a creamy, restaurant-worthy dinner made in one pan, in just 30 minutes! The Garlic herb Boursin cheese melts into a silky sauce that coats every bite of pasta.
Busy Night? This One-Pan Boursin Pasta Has You
Boursin Pasta has saved me on more busy weeknights than I can count! Thanks to the boursin cheese, the pasta sauce comes together so fast that nobody could guess how easy it was. My kids request this on the regular!
You can use any type of bite-size pasta that you like. And I’ll often throw in some sautéed veggies, like asparagus, zucchini or serve with a side of steamed broccoli or a green salad. Our fresh baguettes are also always a winner served with Boursin pasta.
How to Make Boursin Cheese Pasta
Cook Pasta and Chicken: Follow package instructions to cook pasta in salted boiling water, until al dente. Drain but make sure to keep the pasta water! Season chicken with salt and pepper then cook in a skillet over medium heat with a little olive oil. Add chicken and cook until browned, turning once, until cooked through (165 degrees F). Move to a plate and rest for a few minutes, before chopping into pieces.
Make Sauce: Melt butter in pan then fry shallots for 1-2 minutes, stirring constantly. Reduce heat to low then add 1 cup reserved pasta water, scraping up any browned bits. Whisk in boursin cheese until melted and smooth.
Combine: Dump cooked pasta into sauce and toss evenly to coat. Add a splash of pasta water, if needed, to thin the sauce then season with salt and pepper, if needed. Garnish with fresh parmesan and parsley then serve this easy boursin pasta immediately with homemade breadsticks or garlic knots and a wedge salad or green beans!
Chicken Boursin Cheese Pasta
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves 6
- 1 pound dry farfalle noodles
- 2 Tablespoon olive oil
- 1.5 pounds boneless, skinless chicken tenders
- 2 Tablespoons butter
- 1 shallot, diced
- 2 5 ounces packages Garlic Herb Boursin Cheese, cut into pieces
- salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Cook pasta in salted boiling water, according to package instructions, until al dente. Drain, but reserve pasta water.
Cook Chicken: Season chicken with salt and pepper. Heat a skillet over medium heat. Once hot, add olive oil. Once olive oil is hot, add chicken and cook until browned, turning once, until cooked through (165 degrees F). Remove to a plate to rest for a few minutes, before chopping into pieces.
Sauce: Add butter to pan and fry shallots for 1 to 2 minutes, stirring constantly. Reduce heat to low. Add 1 cup reserved pasta water to the pan and scrape up any browned bits. Whisk in Boursin cheese until melted and smooth.
Serve: Add cooked pasta and chicken to the pan and toss to evenly coat in sauce. Add a splash of pasta water, if needed, to thin the sauce. Season with salt and pepper, if needed. Garnish with fresh parmesan and parsley.
Nutrition
Calories: 507kcal, Carbohydrates: 59g, Protein: 38g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 90mg, Sodium: 317mg, Potassium: 626mg, Fiber: 0.2g, Sugar: 0.4g, Vitamin A: 437IU, Vitamin C: 5mg, Calcium: 116mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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