Boursin Pasta

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Boursin Pasta became my absolute go-to weeknight dinner the moment I tried it, and honestly, I can’t believe how something so simple can taste this incredible. You know those recipes that seem too easy to be good? Well, this is the exception that proves sometimes the best things really do come with minimal effort. The creamy, garlicky sauce coating every strand of pasta is pure comfort food magic.

What Is Boursin Pasta?

So if you haven’t heard of this viral sensation yet, let me fill you in. Boursin Pasta is basically a super creamy pasta dish made by baking Boursin cheese (that fancy soft cheese with herbs) with cherry tomatoes until everything gets all melty and caramelized. Then you toss it with cooked pasta and boom, you’ve got restaurant-quality dinner in about 30 minutes. The Boursin cheese creates this incredibly rich, garlicky sauce without you having to make an actual cream sauce from scratch.

Everything You’ll Need

Let’s talk ingredients for this amazing Boursin Pasta recipe. The best part? You probably have most of this stuff already, and if not, it’s all super easy to find at any grocery store.

• Boursin cheese (1 package, 5.2 oz): This is the star of the show. I usually go for the garlic and herb flavor, but honestly any variety works beautifully. If you can’t find Boursin, you could use another herb cream cheese, though the texture won’t be quite as magical.
• Cherry tomatoes (2 cups): These little guys get all sweet and jammy in the oven. Grape tomatoes work just as well if that’s what you have on hand.
• Pasta (12 oz): I love using penne or rigatoni because the sauce gets trapped in all those little ridges, but any short pasta shape works great. Even spaghetti or linguine will do the job.
• Garlic cloves (4-5, whole): Don’t skip the garlic because it roasts alongside everything and adds so much depth. You can smash them a bit before tossing them in.
• Olive oil (3 tablespoons): Good quality olive oil makes a difference here since it coats the tomatoes and helps everything caramelize nicely.
• Fresh basil (handful): This adds a fresh, bright note at the end. Dried basil just isn’t the same, but if you’re in a pinch, add a bit of dried Italian seasoning instead.
• Salt and black pepper (to taste): Season generously because pasta needs salt, and the pepper adds a nice little kick.
• Red pepper flakes (optional, ½ teaspoon): If you like a bit of heat like I do, throw some in. It cuts through the richness perfectly.
• Pasta water (½ cup reserved): This starchy water is your secret weapon for making the sauce silky and helping it cling to the pasta.
• Parmesan cheese (for serving): Because more cheese is always a good idea, right?

Simple Instructions to Follow

Okay, let’s make this incredible Boursin Pasta happen. Trust me, if I can make this after a long day at work, you absolutely can too. There’s nothing complicated here at all.

Get Your Oven Ready

First things first, preheat your oven to 400°F. While that’s heating up, grab a baking dish. I use a 9×13 inch pan, but honestly anything oven-safe works fine. You just want enough room for the tomatoes to spread out a bit.

Prep the Baking Dish

Place your Boursin cheese right in the center of the baking dish. Then scatter the cherry tomatoes all around it. Toss in those whole garlic cloves too. Drizzle everything with olive oil and season with salt, pepper, and red pepper flakes if you’re using them. Give the tomatoes a little toss to coat them in the oil.

Bake Until Bubbly

Pop the whole thing in the oven for about 25-30 minutes. You want the tomatoes to burst and get all jammy, and the cheese should be melted and bubbly. The smell that fills your kitchen during this time is absolutely amazing. I always know it’s ready when I see the tomato skins starting to wrinkle and split.

Cook Your Pasta

While everything’s baking, cook your pasta according to the package directions. Make sure to salt your pasta water well because this is where a lot of the seasoning comes from. Cook it until it’s al dente, which usually means about a minute less than the package suggests. Before you drain it, scoop out about half a cup of that starchy pasta water and set it aside.

Mash and Mix

Once your tomatoes and cheese come out of the oven, use a fork to mash everything together right in the baking dish. The tomatoes should break down easily, and the cheese will mix into this gorgeous creamy sauce. If the garlic cloves are soft enough, mash those in too. Otherwise, you can fish them out if you prefer.

Combine Everything

Add your drained pasta directly to the baking dish with the sauce. Toss everything together, adding splashes of that reserved pasta water until you get a silky, creamy consistency. The sauce should coat every piece of pasta beautifully. This is when I tear in fresh basil leaves and give it one final toss.

Serve It Up

Taste and adjust the seasoning if needed. Sometimes I add an extra crack of black pepper or a pinch more salt. Serve your Boursin Pasta immediately while it’s hot, topped with freshly grated Parmesan and maybe a few more basil leaves for that pretty presentation.

Ideas for Serving

This creamy pasta is rich enough to be a complete meal on its own, but I love pairing it with a simple side salad with lemon vinaigrette to cut through all that delicious creaminess. A slice of crusty garlic bread for dipping into the extra sauce is never a bad idea either. For a lighter version, you could add some sautéed spinach or roasted vegetables right into the pasta. Sometimes I’ll serve grilled chicken or shrimp on top to make it more substantial.

Pro Tips for Success

• Don’t skip the pasta water: Seriously, this starchy liquid is what transforms the cheese into a proper sauce instead of just melted cheese. Add it gradually until you get the perfect creamy consistency.
• Use ripe tomatoes: The sweeter your tomatoes, the better this dish will taste. If your cherry tomatoes aren’t super flavorful, you can add a tiny pinch of sugar to help them along.
• Let the Boursin soften: If you remember, take the cheese out of the fridge about 15 minutes before you start. Room temperature cheese melts more evenly and creates a smoother sauce.
• Try different Boursin flavors: The garlic and herb is classic for Boursin Pasta, but I’ve had great success with the shallot and chive version too. Even the pepper variety adds a nice kick.
• Add protein if you want: Cooked chicken, crispy bacon, or sautéed shrimp all make fantastic additions. Just toss them in at the end when you’re mixing everything together.
• Make it ahead: You can bake the cheese and tomatoes earlier in the day, then just reheat and toss with freshly cooked pasta when you’re ready to eat.
• Adjust the consistency: If your sauce gets too thick, just add more pasta water. If it’s too thin, let it sit for a minute and it’ll thicken up as it cools slightly.
• Fresh herbs matter: While dried herbs work in the baking part, fresh basil at the end really makes this dish shine. The bright, fresh flavor balances the richness perfectly.

Common Questions About This Recipe

My Journey with This Recipe

I’ll be honest, when I first saw Boursin Pasta all over social media, I was skeptical. How could something this simple actually be that good? But one night I had all the ingredients on hand and figured why not give it a try.

Now I make variations of this creamy baked pasta at least twice a month. My partner requests it constantly, and I’ve converted so many friends into believers. If you want more easy weeknight dinner ideas like this one, you should definitely check out my pasta recipes where I share tons of simple recipe inspiration.