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Boursin Pasta with Creamy Garlic Sauce

Boursin Pasta with Creamy Garlic Sauce

A one-pot pasta dinner where Boursin cheese melts into a silky garlic-herb sauce in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Method

Ingredients
  

  • 12 oz short pasta (penne or rigatoni)
  • 1 package (5.2 oz) Boursin cheese garlic & herb flavor
  • 1 cup reserved pasta water
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 cup cherry tomatoes halved
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or basil
  • Salt and black pepper to taste

Method
 

  1. Boil the pasta: Cook the pasta in salted boiling water until just al dente, about 9 to 11 minutes. Reserve 1 cup of the starchy pasta water before draining.
  2. Sauté the garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, stirring so it doesn't burn.
  3. Add the broth: Pour in the chicken broth and let it warm through for about a minute, scraping up any browned bits from the pan.
  4. Melt the Boursin: Crumble the Boursin cheese into the pan along with 1/2 cup of the reserved pasta water. Stir over low heat until the cheese melts into a smooth, pale sauce.
  5. Combine with pasta: Add the drained pasta and cherry tomatoes to the skillet, tossing until everything is evenly coated and the tomatoes just start to soften.
  6. Adjust the sauce: Add more reserved pasta water, a tablespoon at a time, until the sauce coats the pasta loosely and clings to a spoon without feeling thick.
  7. Season to taste: Taste the pasta and add salt and black pepper as needed, keeping in mind the Boursin is already seasoned.
  8. Finish and serve: Top with grated Parmesan and chopped parsley or basil. Serve immediately while the sauce is still silky and warm.