Creamy, garlicky, and packed with rich flavor, this Boursin pasta is a quick and comforting meal made with just a handful of ingredients. The black truffle Boursin melts into a velvety sauce, coating every strand of pasta in a luxurious, cheesy finish. Ready in under 30 minutes, it’s an easy weeknight dish that feels fancy but takes almost no effort.
This Boursin pasta is the kind of meal that looks impressive but takes minimal work.
With just butter, garlic, chicken stock, and a round of black truffle Boursin cheese, you get a silky, restaurant-quality sauce in minutes. Add fresh spinach and get yours greens!
It’s rich, creamy, and packed with flavor—perfect for busy nights when you want something indulgent without spending hours in the kitchen.
I like to top mine with red pepper flakes for some spice and freshly grated Parmesan cheese plus a whole bunch of freshly grated black pepper.
Ingredients
See the recipe card for exact amounts.
- Pasta – I use Fusilli Lunghi for this recipe, a long curly pasta shape. A long pasta like spaghetti or fettuccine works best for clinging to the creamy sauce. Cook it just shy of al dente to finish in the sauce.
- butter – adds richness and helps sauté the garlic for a deep, fragrant base flavor. Use unsalted to control the salt level in the finished dish.
- garlic – I use 4 cloves, you can use more or less.
- chicken stock – to help make the sauce.
- Boursin cheese – The star ingredient. This soft, herb-infused cheese melts beautifully into a creamy, luxurious sauce with a hint of truffle depth. I like the Black Truffle flavor but garlic and fine herbs Boursin would work well too.
- fresh spinach – brings some greens to the dish.
Substitutions
- pasta: use your favorite pasta. I’m sure short pasta shapes would work in this recipe also.
- chicken stock: use vegetable stock to keep it vegetarian.
- spinach: kale should work also.
Pasta Tip
Reserve some pasta water before draining it after cooking. Adding a splash of starchy pasta water helps loosen the sauce, making it extra creamy and allowing it to coat the pasta evenly.
Instructions
Prep Tips
You can make the sauce while the pasta cooks.
- Cook the garlic in the butter just until fragrant.
- Add the stock and heat it so the cheese will melt.
- Add the cheese.
- Using a wooden spoon or similar utensil, break up the cheese and stir it around so it melts.
- You should end up with a silky smooth sauce after a few minutes.
- Add the cooked and drained pasta to the sauce. Stir to coat and let cook for 2-3 minutes.
- Add the spinach and stir to mix.
- Add some pasta water (about 1/2 to 1 cup) to thin the sauce. Stir and serve hot.
I top mine with red pepper flakes for some spice. I also like to add Parmesan cheese on top when I have it. Plus lots of fresh black pepper!
Tips for making Boursin Pasta
- Cook the pasta a few minutes less than al dente. Since it finishes cooking in the sauce, undercooking it minutes prevents it from becoming too soft.
- Melt the Boursin cheese on low heat. High heat can cause the cheese to separate. Keeping the heat low helps achieve a smooth, creamy sauce without clumps.
- Save some pasta water to adjust the sauce consistency later. Thin out the sauce as needed. The starch in the pasta water helps the sauce cling to the noodles.
- Season at the end. Boursin is already salty, and chicken stock can also be salty, so taste the sauce before adding extra salt to avoid over-seasoning. This is also why I recommend unsalted butter.
What to Serve with Boursin Pasta
A crisp, fresh salad is a great way to balance the richness of this creamy Boursin pasta. A Greek salad or cucumber salad can add a bright, tangy contrast to the dish.
Feeling like more carbs instead? Add warm and buttery homemade focaccia is the perfect side.
Want to add veg? Simple roasted broccoli or honey dill carrots are a flavorful addition. You can also try pan-fried buttered leeks for a comforting and casual side.
More Pasta Recipes
Storage
Store cooled leftover pasta in an airtight container and refrigerate for up to three days.
To reheat the pasta, add a splash of milk or broth to the pasta before reheating to restore creaminess. Warm it gently on the stovetop over low heat, stirring occasionally, or microwave it in short intervals, stirring between each, to ensure even heating.
FAQs
Yes, you can add your choice of protein to this dish. Cooked chicken, shrimp, tofu, or chickpeas would pair well with this dish.
The UK Boursin website states that the cheese is vegetarian. The Canadian Boursin website and the US Boursin website don’t have the same questions or information in their FAQ sections.
Boursin Pasta Recipe
Equipment
Ingredients
- 16 oz Fusilli Lunghi or other long pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup chicken stock
- 4 oz Boursin cheese I like black truffle
- 3.5 oz spinach about 3 cups
- salt and black pepper to taste
- red pepper flakes optional, for serving
- Parmesan cheese optional, for serving
Instructions
- Cook the pasta in a large pot of salted water for 1-2 minutes less than the package instructions. Reserve 1 cup of the pasta water before draining.
- Meanwhile, in a large skillet, melt the butter over medium heat. Add the garlic and cook for a minute or two, until fragrant and golden but not browned.
- Add the chicken stock and bring to a simmer. It needs to be very warm to help melt the cheese.
- Turn the heat to low and add the Boursin cheese. Stir, breaking up the cheese, until it melts into a silky sauce.
- Add the pasta to the skillet of sauce. Heat for 2-3 minutes to heat through. Add the spinach and toss to coat. Add pasta water as needed to adjust the consistency – about 1/2 cup to 1 cup. Stir. Serve hot.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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