The Coziest Weeknight Dinner: Creamy Boursin Chicken Pasta

There’s something magical about those evenings when you crave comfort but don’t want to spend hours in the kitchen. Last Tuesday was one of those nights for me—rain tapping against the window, a pile of laundry waiting to be folded, and a growling stomach demanding something indulgent yet effortless. That’s when this Creamy Boursin Chicken Pasta saved the day. With just a handful of ingredients and one pan (yes, just one!), it’s the kind of recipe that feels like a warm hug without the fuss. And let me tell you, that creamy, garlicky Boursin cheese? It’s a game-changer.

Ingredients You’ll Need

2 boneless, skinless chicken breasts – I like to slice them into thin cutlets for quicker cooking, but you can also dice them if you prefer bite-sized pieces.
8 oz pasta of choice – Rigatoni or fettuccine work beautifully here, but truly, any shape will do. This is a no-judgment zone!

1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese – The star of the show! If you haven’t tried Boursin before, imagine the lovechild of cream cheese and butter, infused with garlic and herbs. It melts into the most luxurious sauce.
1 cup heavy cream – For that velvety texture. Half-and-half can work in a pinch, but trust me, go for the cream if you can.
2 cloves garlic, minced – Because more garlic is always a good idea.

1 cup reserved pasta water – Don’t skip this! It’s the secret to a silky sauce that clings to every noodle.
1 tbsp olive oil – For sautéing the chicken to golden perfection.
Salt & freshly ground black pepper – To taste. I’m generous with both.

Fresh parsley or basil (optional) – A sprinkle of green makes everything prettier, don’t you think?

Let’s Get Cooking

1. Cook the pasta. Bring a large pot of salted water to a boil and cook your pasta according to the package instructions—but stop 1 minute shy of al dente. We’ll finish cooking it in the sauce later, which helps it soak up all that creamy goodness. Before draining, reserve a cup of that starchy pasta water (I like to scoop it out with a mug to avoid accidents).

2. Sear the chicken. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the pan. Cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm.

3. Start the sauce. In the same skillet (no need to wash it—those browned bits add flavor!), lower the heat to medium and add the minced garlic. Sauté for just 30 seconds until fragrant, being careful not to let it burn. Pour in the heavy cream, then add the entire package of Boursin cheese. Stir gently as the cheese melts into the cream, creating a luscious, speckled sauce.

4. Bring it all together. Add the drained pasta to the skillet, tossing to coat in the sauce. If it looks too thick, splash in some of that reserved pasta water a little at a time until the consistency is just right—glossy and clinging to the noodles. Slice the rested chicken and nestle it into the pasta, or chop it and stir it right in. Give everything a final toss, taste for seasoning, and adjust as needed.

Pro Tips, Variations, and Substitutions

This creamy Boursin chicken pasta is wonderfully forgiving, so don’t be afraid to make it your own! Here are some ways to customize it:

Protein Swap: Not a fan of chicken? Try shrimp, crispy pancetta, or even mushrooms for a vegetarian twist.
Cheese Variations: If you can’t find Boursin, herbed goat cheese or cream cheese with a pinch of garlic and herbs works beautifully.

Pasta Choices: Fettuccine, penne, or rigatoni all hold the sauce well, but feel free to use your favorite shape.
Extra Veggies: Stir in spinach, sun-dried tomatoes, or roasted red peppers for a pop of color and nutrients.

What to Serve With Boursin Chicken Pasta

This dish is rich and satisfying on its own, but a few simple sides can round out the meal:

A crisp green salad with a lemony vinaigrette to balance the creaminess.
Garlic bread or a crusty baguette for soaking up every last bit of sauce.
Roasted asparagus or green beans for a fresh, veggie-forward complement.

Storage and Reheating Tips

Leftovers? Lucky you! Here’s how to keep them tasting great:

Storage: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days.
Reheating: Warm gently in a skillet over low heat with a splash of milk or broth to revive the creamy texture. Avoid microwaving, as it can make the sauce grainy.

Freezing: Unfortunately, creamy sauces don’t freeze well—so enjoy it fresh or within a few days!

Frequently Asked Questions

Can I make this dish ahead of time?

While best served fresh, you can prep ingredients in advance (cook the chicken, chop herbs) and assemble just before serving for the creamiest results.

Is there a lighter version of this recipe?

Absolutely! Swap heavy cream for half-and-half or whole milk, and use a lighter Boursin variety (like the “Light” version) if available.

What if my sauce is too thick?

No worries—just stir in a little pasta water, broth, or milk until you reach your desired consistency.

Can I use dried herbs instead of fresh?

Yes, but use about 1/3 the amount (dried herbs are more concentrated). Add them while sautéing the garlic to bloom their flavor.

Final Thoughts

There’s something so comforting about a bowl of creamy, herby pasta—especially when it comes together as effortlessly as this Boursin chicken version. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this dish is sure to become a fast favorite. The best part? It feels indulgent but is simple enough to make any night feel special. So grab your favorite pasta pot, a glass of wine, and enjoy every creamy, dreamy bite.

Creamy Boursin Chicken Pasta

Author: Trusted Blog

Print Recipe

Description

A rich and creamy pasta dish featuring tender chicken and flavorful Boursin cheese.

Instructions

1. Prepare the Crust:

Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and no longer pink, about 6-8 minutes. Remove chicken and set aside.

In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Reduce heat to medium and add heavy cream, Boursin cheese, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until cheeses are melted and sauce is smooth.
Return cooked chicken to the skillet and stir to coat in the sauce. Add cooked pasta and toss until well combined.

Garnish with fresh parsley before serving.

Notes

You can customize the seasonings to taste.

Easy Creamy Boursin Chicken Pasta Recipe