Boursin Chicken Pasta

Imagine twirling your fork through creamy, velvety pasta strands coated with the distinctive herb-flecked richness of Boursin Chicken Pasta. This restaurant-quality dish combines tender chicken pieces with the luxurious texture of Boursin cheese, creating a dinner that feels indulgent yet comes together with remarkable ease. The aromatic herbs and garlic notes from the Boursin cheese infuse every bite with sophisticated flavor, while the succulent chicken adds satisfying protein. You’ll learn how to create this crowd-pleasing pasta dish in just 30 minutes, making it perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

Boursin Chicken Pasta delivers impressive flavor with minimal effort, making it a true kitchen hero. The contrast between the tender, juicy chicken pieces and the silky, herb-infused sauce creates a textural symphony that elevates this dish beyond ordinary pasta recipes. The Boursin cheese—already packed with garlic and herbs—does most of the flavoring work for you, eliminating the need for multiple spice additions.

What makes this recipe truly special is its versatility. It’s elegant enough for date night yet simple enough for Monday dinner. The creamy Boursin sauce clings beautifully to any pasta shape, whether you prefer linguine, penne, or farfalle. Plus, it’s a one-pan wonder (aside from cooking the pasta), meaning less cleanup and more time to enjoy your meal.

The balance of rich creaminess with bright herb notes creates a pasta dish that feels indulgent without being heavy—a rare achievement in creamy pasta recipes. Even picky eaters and sophisticated palates alike find common ground in their appreciation for this Boursin garlic chicken pasta.

Ingredients

For this Boursin Chicken Pasta recipe, you’ll need:

• 12 oz (340g) pasta of choice (fettuccine, penne, or rigatoni work beautifully)
• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 Tbsp (30ml) olive oil, divided
• 3 Tbsp (42g) unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely diced (about 1 cup)
• 5.2 oz (150g) Boursin Garlic & Fine Herbs cheese
• ¾ cup (180ml) chicken broth
• ½ cup (120ml) heavy cream
• ½ cup (50g) grated Parmesan cheese, plus more for serving
• 2 cups (60g) fresh spinach (optional)
• 2 Tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional, for heat)

The star ingredient—Boursin cheese—is a soft, creamy French cheese already infused with garlic and herbs, creating an instant flavor base for your sauce. The combination of chicken broth and heavy cream provides the perfect consistency without making the sauce too rich or too thin.

Pro Tips

To elevate your Boursin Chicken Pasta from good to exceptional, follow these professional techniques:

First, properly season and sear your chicken. Season generously with salt and pepper, then cook in a hot pan without overcrowding to achieve a golden crust. This step develops a deep flavor foundation that store-bought rotisserie chicken can’t replicate. Cook the chicken in batches if necessary—overcrowding causes steaming instead of searing.

Second, master the sauce consistency. After adding the Boursin cheese, let it melt completely before adding other liquids. If your sauce becomes too thick, add splashes of pasta water (not plain water) to thin it—the starch in pasta water helps maintain the sauce’s silky texture while loosening it. For a too-thin sauce, simply simmer a few minutes longer to reduce.

Finally, finish cooking your pasta directly in the sauce for about 1-2 minutes before serving. This technique, called “marrying the pasta,” allows the noodles to absorb the flavors while releasing starches that further thicken the sauce. Reserve at least ½ cup of pasta cooking water before draining to adjust sauce consistency as needed.

Instructions

1. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. While pasta cooks, prepare your chicken. Pat chicken pieces dry with paper towels and season generously with salt and pepper. Drying the chicken ensures better browning.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add chicken pieces without overcrowding and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a plate and set aside.

4. In the same skillet, reduce heat to medium and add remaining tablespoon of olive oil and butter. Once butter has melted, add diced onion and cook for 3-4 minutes until softened and translucent.

5. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it as this would create bitterness.

6. Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits (these contain tremendous flavor).

7. Add the Boursin cheese to the skillet, breaking it up with a spoon, and stir until completely melted and incorporated into the sauce.

8. Stir in heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
9. 
   

   Add Parmesan cheese and stir until melted and smooth. If the sauce seems too thick, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

10. Return the cooked chicken to the skillet along with any accumulated juices. If using spinach, add it now and stir until wilted, about 1 minute.

11. Add the drained pasta directly to the sauce and toss until well coated. Cook for another minute to allow the pasta to absorb some of the sauce.

12. Remove from heat, stir in fresh parsley, and adjust seasoning with salt and pepper to taste.

13. Serve immediately, garnished with additional Parmesan cheese and red pepper flakes if desired.

Variations

The versatility of Boursin Chicken Pasta makes it perfect for customizing to your preferences or what you have on hand. For a vegetable-packed version, add sautéed mushrooms, cherry tomatoes, and asparagus with the spinach. The earthiness of mushrooms particularly complements the herbs in the Boursin cheese, while tomatoes add welcome acidity to balance the richness.

For a seafood twist, substitute the chicken with 1 pound of large shrimp or scallops. Cook them just until opaque (about 2 minutes per side for shrimp) to maintain their tender texture. This seafood variation pairs beautifully with a crisp white wine.

To accommodate dietary restrictions, create a gluten-free version by using your favorite gluten-free pasta. For a lighter option, substitute half-and-half for the heavy cream and use light Boursin cheese if available. You can also make this dish vegetarian by omitting the chicken, doubling the vegetables, and using vegetable broth instead of chicken broth.

Storage and Serving

Boursin Chicken Pasta will keep in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken broth to revitalize the sauce, as it tends to thicken considerably when chilled. Warm it gently on the stovetop over medium-low heat, stirring frequently to prevent the sauce from breaking. Microwave reheating works in a pinch, but use 50% power and stir halfway through.

For serving, pair this creamy pasta with a crisp green salad dressed with lemon vinaigrette to cut through the richness. A side of garlic bread makes an excellent vessel for soaking up extra sauce. For a complete meal, consider roasted asparagus or broccolini as a vibrant green side dish that complements the creamy pasta perfectly.

For an elegant presentation, serve in warmed pasta bowls and finish with a light dusting of additional Parmesan, a sprinkle of fresh herbs, and a few twists of freshly ground black pepper. A glass of chilled Chardonnay or Sauvignon Blanc makes the perfect beverage pairing.

FAQs

Can I use a different type of Boursin cheese?
Yes! While Garlic & Fine Herbs Boursin is traditional for this recipe, you can experiment with other varieties like Shallot & Chive or Cracked Black Pepper for different flavor profiles. Each will create a slightly different but equally delicious sauce.

What can I substitute for Boursin cheese if I can’t find it?
If Boursin isn’t available, combine 4 oz cream cheese with 1 tablespoon each of minced fresh herbs (parsley, chives, thyme), 1 teaspoon garlic powder, and a pinch of salt. This won’t perfectly replicate Boursin’s flavor but creates a similar creamy herb base.

Can I make this ahead of time?
You can prepare the sauce and chicken up to 2 days ahead, storing them separately in the refrigerator. Cook fresh pasta when ready to serve, and gently reheat the sauce with a splash of chicken broth before combining.

Is there a way to make this dairy-free?
This is challenging given Boursin’s centrality to the recipe, but you could try dairy-free cream cheese mixed with herbs and garlic, dairy-free butter, and coconut cream instead of heavy cream. The flavor profile will differ significantly.

What pasta shapes work best with this sauce?
Pasta shapes with ridges or curves like penne, fusilli, or farfalle work wonderfully as they catch and hold the creamy sauce. Long flat pasta like fettuccine or linguine is also excellent as the sauce coats each strand beautifully.

Conclusion

This Boursin Chicken Pasta is comfort food at its finest — creamy, herb-infused, and satisfying with tender pieces of chicken nestled among sauce-draped pasta. It’s the kind of dish that transforms an ordinary evening into something special, without demanding hours in the kitchen. Whether you’re cooking to impress dinner guests or simply treating yourself to a restaurant-quality meal at home, this recipe delivers exceptional results with minimal effort. The combination of velvety Boursin cheese sauce and perfectly cooked pasta creates a memorable dish that will likely become a regular request in your household. Enjoy the balance of simplicity and sophistication that makes this pasta a true standout in any recipe collection.

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