This creamy chicken Boursin pasta is perhaps the best way to use a pack of soft cheese. The Boursin sauce is simply out of this world, and it pairs perfectly with golden bits of chicken. It's just the perfect comfort food for a chilly night.
If you've been looking for recipes using Boursin garlic herb cheese, you've just stumbled upon a very tasty one.
This creamy chicken Boursin pasta is a dream come true for pasta lovers. It's a comfort pasta dish that feels like a proper treat, but it's incredibly easy to make.
You need under 10 ingredients to make the creamiest, tastiest chicken pasta dish the entire family will fall in love with.
Boursin cheese is often a very Christmassy affair, but you can definitely enjoy this chicken Boursin pasta any time of the year!
Let's dive right in.
What do you need to make creamy chicken Boursin pasta?
Pasta — I used orecchiette pasta because they are great for this kind of creamy sauce, but any other type of short pasta would do. Alternatively, you can use tagliatelle or fettuccine instead.
Chicken — I cut the chicken into bite-size pieces so it cooks quickly and evenly. If you want the chicken to be juicier, you can fry the whole fillets and then cut them just as you like. It's important to make sure the chicken is cooked through no matter which method you use.
Boursin cheese — If you haven't had Boursin cheese yet, go out and find some because you're missing a great thing. Boursin is a soft creamy cheese that comes in multiple flavours, including garlic and herbs, fig and walnut and red chilli pepper. The texture is similar to cream cheese and the taste is absolutely divine, which makes it perfect for pasta sauces such as this.
Garlic — Even though I use the garlic and herbs Boursin cheese, I still add some fresh garlic to the pasta. In my opinion, there's no such thing as too much garlic.
White wine — This is optional, as not everybody wants to cook with wine, but highly recommended because it truly elevates the flavours. Any dry white wine would do — I typically go for Pinot Grigio or Sauvignon Blanc.
Fresh parsley — Finish off the Boursin pasta sauce with some freshly chopped parsley for extra flavour and a bit of brightness.
How to make it?
Bring a large pot of water to a boil, salt it, and cook the pasta one minute less than recommended on the package. Reserve about 500 ml (2 cups) of pasta water before draining.
Add the garlic and continue to cook for another minute until fragrant. Stir in the wine and cook for 1-2 minutes until the alcohol mostly evaporates.
Stir in the Boursin cheese and add some pasta water to help dissolve it. Continue to stir until the cheese has melted, and then lower the heat and simmer for a couple of minutes until the sauce thickens a bit.
Add the cooked pasta to the pan and toss to combine. Don't worry if the sauce looks too thin — it will thicken in a couple of minutes. Add an extra dash of pasta water if the sauce looks too thick.
Stir in the grated Parmesan, fresh parsley, season to taste, and serve immediately.
Recipe notes and tips
- Take the Boursin cheese out of the fridge before starting, so it has time to become softer. It will be easier to melt in the sauce that way.
- You can substitute the chicken with prawns if you like — you only need to cook them for a couple of minutes until they turn pink.
- Serve this chicken Boursin pasta with some extra grated Parmesan and freshly ground black pepper.
If you liked this creamy chicken Boursin pasta, you might also like some of my other easy chicken recipes:
- Creamy Chicken Gnocchi
- Bacon and Chicken Risotto
- Creamy Chicken and Chorizo Pasta
- Easiest Ever Creamy Chicken Fajita Pasta
- Creamy Chicken Risotto with Mushrooms
- Creamy Chicken and Mushroom Tagliatelle
- 300 g (10.5 oz) pasta
- 1 tablespoon olive oil
- 20 g (1 tablespoon) unsalted butter
- 400 g (14 oz) chicken fillets, diced
- 2 garlic cloves, finely chopped
- 75 ml (⅓ cup) dry white wine
- 150 g (5.3 oz) Boursin cheese (Garlic and Herbs)
- 2 tablespoons fresh parsley, chopped
- 30 g (¼ cup) grated Parmesan
- Freshly ground black pepper, to taste
- Bring a large pot of water to a boil, salt it, and cook the pasta one minute less than recommended on the package. Reserve about 500 ml (2 cups) of pasta water before draining.
- Meanwhile, heat the olive oil in a large, deep pan and melt the butter in it. Add the chicken and cook for a couple of minutes on each side until it gets slightly golden.
- Add the garlic and continue to cook for another minute until fragrant. Stir in the wine and cook for 1-2 minutes until the alcohol mostly evaporates.
- Stir in the Boursin cheese and add some pasta water to help dissolve it. Continue to stir until the cheese has melted and then lower the heat and simmer for a couple of minutes until the sauce thickens a bit.
- Add the cooked pasta to the pan and toss to combine. Don't worry if the sauce looks too thin — it will thicken in a couple of minutes. Add an extra dash of pasta water if the sauce looks too thick.
- Stir in the grated Parmesan and fresh parsley, season to taste, and serve immediately.
Amount Per Serving: Calories: 520Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 133mgSodium: 323mgCarbohydrates: 26gFiber: 2gSugar: 1gProtein: 44g
Nutritional information is an estimate provided by an online nutrition calculator.