Easy Boursin Cheese Chicken Pasta Ready in 30 Minutes
Introduction
Creamy, dreamy, and bursting with garlic and herb flavor—Boursin cheese chicken pasta is the weeknight dinner you didn’t know you needed. This recipe comes together in just 30 minutes using everyday ingredients, but tastes like something you’d order at a cozy café tucked away in Provence. Whether you’re a pasta lover or simply need a one-pan comfort meal, this dish checks every box. In this article, I’ll walk you through the process step-by-step, share cooking tips, answer common questions, and offer internal links to more comforting meals just like this one.
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Easy Boursin Cheese Chicken Pasta Ready in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy boursin cheese chicken pasta is ready in just 30 minutes! Tender chicken, garlic & herb Boursin cheese, and parmesan create a velvety, flavorful sauce tossed with your favorite pasta.
Ingredients
1 lb boneless skinless chicken breast, diced
8 oz pasta (penne or fettuccine)
5 oz Boursin garlic & herb cheese
1 cup heavy cream
1 cup chicken broth
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute.
4. Pour in chicken broth and heavy cream. Stir in Boursin cheese until melted and smooth.
5. Add Parmesan cheese and mix well.
6. Return chicken to the skillet and add cooked pasta. Toss to coat evenly in the sauce.
7. Simmer for 2-3 minutes, garnish with parsley, and serve warm.
Notes
Use freshly grated Parmesan for best flavor.
If sauce thickens too much, add a splash of pasta water to loosen.
Do not boil the sauce once Boursin is added to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian-French Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg
My Tuscan Kitchen Meets Boursin Chicken Pasta
A French Cream Cheese Meets Italian Comfort
The first time I made boursin cheese chicken pasta, I had no idea it would become a regular on my table. I was living in the hills near Florence, digging through the fridge on a chilly night. All I had was some leftover chicken, a bit of heavy cream, pasta—and a round of Boursin garlic & herb cheese I’d nearly forgotten about.
I melted everything together in a skillet and, wow. The sauce was creamy, full of garlicky richness, and clung to every bite of pasta in the most satisfying way. It instantly reminded me of rustic Italian dishes I’d seen local nonnas cook—just with a French twist.
Even though Boursin is French, its soft texture and herby profile blend perfectly with Italian flavors. And for someone like me, who loves both traditions, it felt like the best of both worlds. Boursin cheese chicken pasta quickly became one of those recipes I could make with my eyes closed.
If you love creamy pasta dishes, this is a cousin to the creamy Boursin shrimp pasta—but with juicy chicken instead. Or try it alongside the slightly tangier boursin chicken pasta with tomatoes for another spin.
The Charm of Simple Ingredients
The beauty of boursin cheese chicken pasta is its ease. You cook pasta, sear diced chicken in olive oil, and melt the cheese into a mix of broth and cream. No flour, no roux—just a smooth, naturally thickened sauce. Parmesan brings a salty kick, while garlic deepens the flavor. A sprinkle of parsley at the end brightens the whole dish.
And yes—it’s as effortless as it is impressive. I’ve served boursin cheese chicken pasta to both family and dinner guests, and the reactions are always the same: clean plates and recipe requests.
This meal is weeknight-easy but good enough for guests. Whether you’re feeding picky kids or pouring wine with friends, it’s flexible, fast, and full of flavor. And most of all, it feels like something you didn’t just throw together—because it tastes like you planned it all along.
Next, we’ll break down how to make a Boursin-based sauce that’s ultra-creamy, never greasy, and always clings to the pasta just right.
Building the Perfect Boursin Sauce for Chicken Pasta
Melting Boursin Into Creamy Perfection
If you’ve ever worried about cheese sauces turning grainy or thin, you’ll love how boursin cheese chicken pasta solves that with ease. Boursin melts like butter. Its soft, crumbly texture disappears smoothly into hot cream and chicken broth, creating a velvety, rich sauce without any need for flour or cornstarch.
Here’s how to get that perfect melt:
After removing your cooked chicken from the skillet, add minced garlic and sauté for just a minute. Pour in chicken broth and heavy cream, and then stir in the full round of Boursin cheese. Keep the heat at medium—enough to encourage melting but not boiling. Stir constantly. In about two minutes, you’ll have a sauce that’s glossy, thickened, and packed with flavor.
This technique is exactly why boursin cheese chicken pasta feels gourmet, even though it’s incredibly beginner-friendly.
To boost the consistency, add a little of the hot pasta water before combining everything. This starch helps bind the sauce, so it clings to the noodles beautifully. And if you’re prepping ahead, keep the sauce separate from the pasta until you’re ready to serve—this keeps everything silky.
Layering Flavor With Garlic, Herbs & Parmesan
While Boursin is the flavor hero in this boursin cheese chicken pasta, supporting ingredients matter. Garlic creates a base note of warmth and depth. Chicken broth adds savory umami, and Parmesan gives the sauce that unmistakable sharp finish.
But herbs make it sing. Fresh parsley stirred in at the end brings color and brightness. If you’re feeling bold, toss in a pinch of crushed red pepper or Italian seasoning for extra edge. Don’t skip the salt—taste and adjust just before serving.
You’ll find a similar flavor layering approach in our chicken pasta recipe without cream, which relies on broth and garlic for a lighter profile. And if you want a version that skips dairy completely, check out our chicken pasta recipes with no cream for a fresh twist.
Once your sauce is finished, return the chicken to the pan, toss in the pasta, and let it simmer for a couple minutes. The result? A rich, balanced, herb-scented pasta dish that tastes like it simmered all afternoon—without taking more than 30 minutes.
Choosing the Right Pasta and Chicken for Boursin Cheese Chicken Pasta
What Pasta Shapes Work Best
When it comes to boursin cheese chicken pasta, not all pasta shapes are created equal. You want something that holds onto that creamy sauce, not something that lets it slide right off. That’s why short, ridged shapes like penne, rigatoni, or rotini work beautifully—they scoop up sauce in every bite.
Fettuccine or tagliatelle also shine if you prefer long noodles. Their flat surface grabs the sauce and creates that luscious, creamy forkful. Just be sure to cook pasta al dente—it keeps the texture firm enough to hold up against the rich Boursin sauce.
Avoid delicate pastas like angel hair, which can turn mushy under a thick cheese sauce. And if you’re cooking for a crowd or want a one-pan option, one-pot smoky Cajun chicken and sausage pasta offers similar sauce-loving pasta choices with a Southern twist.
In short, pick a shape with purpose. Pasta in boursin cheese chicken pasta isn’t just filler—it’s your flavor delivery system.
Chicken: Sear It or Shred It?
There are two solid approaches for the chicken in this dish: freshly seared or rotisserie. Both have pros, and both taste amazing in boursin cheese chicken pasta.
If you start with raw chicken breast, cut it into bite-sized pieces. Season simply with salt and pepper, and sear it in olive oil until golden and cooked through. The fond (those browned bits on the pan) adds flavor to your sauce. This method gives you full control over texture and taste.
If you’re short on time, rotisserie chicken is your best friend. Just shred it and stir it into the sauce toward the end. It’s tender, pre-seasoned, and cuts down cooking time significantly.
Want a little variety? Try swapping in smoky sausage like we do in pasta with sausage and sun-dried tomatoes. The flavors hold up beautifully against the creaminess of Boursin.
Whether you sear or shred, the key is adding the chicken after the sauce thickens slightly. That way, it doesn’t dry out and blends perfectly into your creamy, herby skillet.
Serving, Storing & Reheating Boursin Cheese Chicken Pasta
Garnishes That Matter
After you’ve combined everything—pasta, chicken, and that creamy herbed Boursin sauce—don’t skip the finishing touches. A simple garnish transforms boursin cheese chicken pasta from a weeknight meal into something worthy of a dinner party.
Freshly chopped parsley adds brightness and color. A handful of grated Parmesan gives extra saltiness and bite. Want to add a pop of acidity? A light squeeze of lemon (just a teaspoon) balances the richness of the cream and cheese.
You can even stir in a handful of baby spinach near the end, just like in our boursin chicken pasta with tomatoes. The spinach wilts into the sauce, giving it color, texture, and a subtle earthy note. Another variation is layering it with roasted cherry tomatoes or caramelized onions to deepen flavor and create a more composed dish.
Plating matters too. Serve boursin cheese chicken pasta in shallow bowls or a wide pasta plate so the sauce spreads, coats, and entices with every bite.
Storing Leftovers Without Ruining Texture
One of the best things about boursin cheese chicken pasta is that leftovers reheat well—if you store them properly. Keep any extra pasta in an airtight container and refrigerate for up to 3–4 days. The sauce will thicken as it sits, so when reheating, add a splash of chicken broth or cream to loosen it up.
Use low heat when warming it on the stovetop. Stir gently as it heats to avoid breaking the sauce. The microwave works in a pinch, but always reheat in short bursts and stir between rounds to keep the cheese smooth.
Avoid freezing—dairy sauces like this don’t thaw well and tend to separate. If you’re meal-prepping, store the sauce and pasta separately, then combine when ready to eat. That way, your boursin cheese chicken pasta stays as creamy and fresh as it was on day one.
For another dish that reheats beautifully, check out our creamy Boursin shrimp pasta, especially if you’re looking for a seafood twist to your pasta night rotation.
FAQs
Can I use Boursin as a pasta sauce?
Absolutely. Boursin melts easily into a smooth, creamy sauce. In boursin cheese chicken pasta, it combines with cream and broth to create a rich texture with bold garlic and herb flavor—no flour or roux required.
Is Boursin cheese good for pasta?
Yes. Boursin cheese is perfect for pasta dishes because it melts evenly and adds deep flavor. It works beautifully in recipes like boursin cheese chicken pasta, delivering restaurant-quality results with minimal effort.
How to make Boursin chicken pasta?
Start by cooking chicken in olive oil until golden. In the same skillet, sauté garlic, then add cream, broth, and Boursin cheese. Stir until melted, then add Parmesan, cooked pasta, and parsley. Toss everything together and enjoy your homemade boursin cheese chicken pasta in just 30 minutes.
Can I melt Boursin cheese?
Yes, Boursin cheese melts smoothly over low to medium heat. Just stir it into warm liquid like cream or broth. That’s how the base of the boursin cheese chicken pasta sauce comes together.
Can I cook with Boursin cheese?
You can! Boursin works well in pasta, stuffed chicken, sauces, and even casseroles. It adds richness without overpowering. Just avoid extremely high heat, which may cause curdling.
Does Boursin cheese go bad?
Like all fresh cheeses, Boursin has a limited shelf life. Keep it refrigerated and sealed. Once opened, use it within 5–7 days for the best flavor and texture—especially if you’re making boursin cheese chicken pasta or similar creamy recipes.
Conclusion
If you’re looking for a rich, easy, and satisfying pasta dish, boursin cheese chicken pasta is a no-fail choice. It brings creamy comfort with minimal effort, and its balance of garlic, herbs, and Parmesan makes every bite feel special. Whether you’re feeding a family or treating yourself after a long day, this dish proves that simple ingredients can still make magic. Give it a try—and don’t be surprised if it becomes your new favorite go-to.
