One Pot Boursin Cheese Pasta with Chicken
Introduction
Boursin cheese pasta with chicken is one of those creamy, comforting dishes that feels fancy but takes barely 30 minutes to make. It’s rich, garlicky, and packed with flavor—thanks to the soft, herby Boursin cheese that melts into a luscious sauce. With tender bites of pan-seared chicken and perfectly cooked pasta, it’s a one-pot wonder you’ll want on repeat. In this article, we’ll walk through exactly how to make it, tips for customizing the recipe, and the best ways to serve and store it. Whether you’re a weeknight cook or pasta lover, this dish brings easy indulgence to your table.
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One Pot Boursin Cheese Pasta With Chicken
- Total Time: 30 minutes
- Yield: 4 1x
Description
This creamy Boursin cheese pasta with chicken is a one-pot wonder packed with garlic, herbs, and cheesy goodness—perfect for weeknights.
Ingredients
1 lb boneless, skinless chicken breast, diced
12 oz penne or rotini pasta
1 Boursin Garlic & Fine Herbs cheese (5.2 oz)
2 cups chicken broth
1 cup milk or heavy cream
1/2 cup grated Parmesan cheese
2 tbsp olive oil
3 cloves garlic, minced
1/2 tsp onion powder
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt, pepper, and onion powder, and cook until browned and cooked through (5–6 minutes).
2. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Add uncooked pasta, chicken broth, and milk. Stir well, bring to a boil, then reduce to a simmer.
4. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
5. Reduce heat to low and stir in the Boursin cheese and Parmesan until melted and creamy.
6. Serve hot, garnished with fresh parsley if desired.
Notes
Use room-temperature Boursin for easier melting.
Add a splash of broth or milk when reheating leftovers.
Great with spinach, mushrooms, or sun-dried tomatoes for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, One Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Why I Fell in Love with Boursin Cheese Pasta with Chicken
The Memory That Started My Boursin Cheese Pasta with Chicken Obsession
I wasn’t always someone who could throw together creamy pasta in under 30 minutes. But years ago, standing in my tiny American kitchen, missing the slow, thoughtful meals of Italy, I spotted a round of Boursin Garlic & Fine Herbs cheese in the fridge next to some chicken. I had no plan—just a craving for something warm, cozy, and a little indulgent.
That’s how my first boursin cheese pasta with chicken came to life. I browned the chicken in olive oil, added garlic, then stirred in uncooked pasta, broth, and milk right into the pan. Once tender, I tossed in the cheese and Parmesan. What I tasted was silky, garlicky, rich—like something a nonna might make if she had 20 minutes and a craving for creamy comfort.
Ever since, this dish has become part of my weeknight rotation—and honestly, my dinner party go-to when I want guests to think I worked harder than I did.
Why Boursin Cheese Pasta with Chicken Is a Must-Try
There’s something special about boursin cheese pasta with chicken that makes it a favorite every time. First, the method: you cook the pasta right in the pot with the chicken and broth. No draining. No second pan. That means more flavor and less cleanup—just like I do in this chicken and sausage orzo pasta.
Then, there’s the sauce. Boursin’s texture is creamy and soft, and it melts effortlessly, creating a garlicky, herb-infused sauce without needing a roux or hours of simmering. When you add Parmesan to the mix, it thickens into something luxurious and deeply savory. The chicken brings satisfying substance, while the herbs tie it all together. It’s cozy, crowd-pleasing, and ridiculously easy—just like boursin chicken pasta with tomatoes, but even simpler.
If you are a fan of chicken recipes, I advise you to try Street Corn Chicken Rice Bowl or BBQ Chicken Sweet Potato Bowl.
Building Flavor the Easy Way in Boursin Cheese Pasta with Chicken
Choosing the Right Ingredients for Boursin Cheese Pasta with Chicken
Every time I make boursin cheese pasta with chicken, I’m reminded how a few smart choices in the ingredients can make or break the final flavor. First up: the chicken. Go with boneless, skinless chicken breast and dice it small so it browns quickly and cooks evenly. If you’re short on time, pre-cut chicken strips work too.
The pasta? Rotini or penne are ideal. Their curves catch the creamy sauce beautifully. And while heavy cream adds richness, I’ve found that even whole milk works just fine if you’re aiming for a lighter option. The real star, of course, is the Boursin. I always use the Garlic & Fine Herbs variety—it melts down into a smooth, flavorful base that doesn’t need any help from flour or butter.
A little Parmesan cheese adds body and a savory kick. Don’t skip the onion powder—it layers in a subtle warmth that pairs well with the fresh garlic. And if you love this flavor-forward style, you’ll also enjoy my creamy Boursin shrimp pasta and this cozy chicken pasta recipe without cream, which take a similar one-pot approach.
Tips to Maximize Creaminess Without Extra Effort
The beauty of boursin cheese pasta with chicken is that you don’t need culinary school skills to get that restaurant-worthy creaminess. One tip: bring your Boursin to room temperature before cooking. It melts faster and blends more smoothly into the hot pasta and broth.
When simmering the pasta, stir every few minutes so nothing sticks. You want most of the liquid absorbed before adding cheese—that’s how you get that silky finish. I also recommend covering the pot while the pasta cooks. It locks in moisture and helps soften the pasta evenly.
If you like that decadent texture, this one-pot chicken and shrimp Alfredo has a similar technique, and my boursin cheese chicken pasta goes heavy on herbs if you want to turn up the flavor dial.
Don’t overthink it. With good cheese and simple steps, you’ll get creamy results that taste like you worked a whole lot harder than you did.
Step-by-Step – How to Make Boursin Cheese Pasta with Chicken
One-Pot Cooking, Step by Step
What I love most about boursin cheese pasta with chicken is how it comes together in one pot. Fewer dishes, more flavor, and a creamy texture that clings to every bite. Here’s how I do it:
Step 1: Sear the Chicken
Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add your diced chicken breast. Season with salt, pepper, and ½ teaspoon onion powder. Cook for 5–6 minutes, until the chicken is browned and fully cooked. Keep it moving for even browning, just like I do in my chicken pasta recipe no cream.
Step 2: Add Garlic and Build the Base
Once the chicken is golden, stir in 3 cloves of minced garlic. Sauté for about 1 minute—just until fragrant. You don’t want it to burn. Then pour in 2 cups of chicken broth and 1 cup of milk or heavy cream.
Step 3: Simmer the Pasta
Add 12 oz of uncooked pasta right into the pot. Stir to coat everything, then bring it to a boil. Once boiling, reduce heat to a low simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Step 4: Stir in the Cheese
Reduce the heat to low. Stir in the full round of Boursin Garlic & Fine Herbs cheese and ½ cup grated Parmesan. Mix until everything melts together into a velvety, creamy sauce. The smell alone is reason enough to keep this recipe in your regular rotation.
For a similar one-pot method with tons of flavor, try the creamy Tuscan sausage pasta or boursin chicken pasta with tomatoes.
How to Serve and Store Leftovers
Serve your boursin cheese pasta with chicken hot and creamy, straight from the pot. I like to garnish it with chopped fresh parsley or even a bit of lemon zest to brighten things up.
Got leftovers? They keep beautifully. Store in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce—just like you’d do for leftover Alfredo or fettuccine alfredo with shrimp and chicken. The texture bounces right back with a gentle reheat on the stove or in the microwave.
If you are interested in trying new and wonderful recipes, I advise you to try Sweet Potato Taco Meat Cottage Cheese Bowl or High Protein Taco Bowl.
Customizing Your Boursin Cheese Pasta with Chicken
Make It Yours – Variations Worth Trying
One of the best things about boursin cheese pasta with chicken is how flexible it is. Once you’ve nailed the basic recipe, it’s easy to switch it up depending on what’s in your fridge—or your mood.
Want to add greens? A handful of baby spinach wilts beautifully in the hot pasta, adding color and freshness. Mushrooms are another favorite of mine—just sauté them with the chicken in the first step. If you’ve got sun-dried tomatoes, their tangy richness pairs perfectly with the creamy Boursin.
For a protein twist, you can swap chicken for shrimp or even crumbled sausage. If you love bold flavor, try adding a teaspoon of Cajun seasoning or a pinch of red pepper flakes. It transforms the sauce into something bolder—like in my spicy Cajun garlic butter sausage pasta.
You can also stir in a spoonful of pesto, toss in frozen peas, or top the finished dish with crispy pancetta. These tweaks won’t mess with the balance of the dish—they’ll just give you more reasons to make it again.
If you like the flavor blend of proteins and creamy sauces, you might also enjoy my shrimp sausage and chicken pasta. It’s rich, hearty, and built for sharing.
Make-Ahead & Meal Prep Ideas
Yes, boursin cheese pasta with chicken can be prepped ahead—making your busy nights feel a little more effortless.
Here’s how I do it: dice the chicken and keep it in a sealed container. Measure out the dry spices, grate the Parmesan, and store them together. You can even portion out the pasta and refrigerate the broth and milk together in a jar.
When it’s time to cook, everything is ready to go. If you’re serving a group, make it earlier in the day and keep it warm in a Dutch oven on low heat. Just stir in a splash of broth before serving to keep the sauce smooth.
This dish also works well for potlucks or holiday dinners. It reheats like a dream, and everyone will think you spent hours on it. The creamy sauce holds up surprisingly well—even after freezing. Just thaw overnight and reheat with extra liquid.
It’s the kind of recipe that makes you look like a star—even when you’re short on time.
FAQs About Boursin Cheese Pasta with Chicken
1. Can I make Boursin cheese pasta with chicken ahead of time?
Yes, absolutely. You can prep the chicken, garlic, and even portion the pasta and liquids in advance. When you’re ready to cook, everything goes into one pot. For full make-ahead prep, cook the dish and refrigerate it in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to bring back the creamy texture.
2. What’s the best pasta shape to use with Boursin cheese pasta with chicken?
Penne and rotini are top choices. Their ridges hold onto the creamy Boursin sauce beautifully. However, fusilli, rigatoni, or farfalle also work well. If you want a fancier feel, you can even try fresh tagliatelle or pappardelle, though they may require adjusting the liquid ratio slightly.
3. Can I use other flavors of Boursin cheese?
Yes! While the Garlic & Fine Herbs flavor is classic, the Shallot & Chive or Black Pepper varieties also taste fantastic in this recipe. Each one gives a different flavor profile—so don’t be afraid to experiment depending on your pantry or taste preference.
4. Is Boursin cheese pasta with chicken freezer-friendly?
It can be, though the texture changes slightly upon thawing. Freeze the fully cooked dish in individual portions. When reheating, do so gently over low heat and stir in a bit of milk or chicken broth to restore the creaminess. It’s a handy option for quick weeknight dinners or packed lunches.
Conclusion:
Boursin cheese pasta with chicken is more than just a quick one-pot meal—it’s the kind of recipe that comforts, impresses, and invites creativity. Whether you’re making it for yourself after a long day or serving it to guests at the table, it brings rich flavor with minimal effort. You don’t need fancy ingredients or complicated steps—just simple cooking, real flavor, and a little love stirred in.
I hope this becomes a regular in your kitchen like it has in mine. And when you start putting your own spin on it? Even better. Don’t be surprised if your version becomes the one everyone asks for.
