Table of Contents

• 1. Classic Baked Boursin Tomato Pasta
• 2. Boursin Chicken Pasta
• 3. Boursin Mushroom Pasta
• 4. Boursin Shrimp Pasta
• 5. Boursin Sausage Pasta
• 6. Boursin Pesto Pasta
• 7. Boursin Bacon Pasta
• 8. Boursin Roasted Red Pepper Pasta
• 9. Boursin Salmon Pasta
• 10. Boursin Broccoli Pasta
• 11. Boursin Lemon Herb Pasta

This is the recipe that started it all, the viral baked Boursin pasta that took the internet by storm. A wheel of garlic and herb Boursin cheese melts into roasted cherry tomatoes, creating an impossibly creamy sauce with almost no effort.

Once the cheese and tomatoes are mashed together and tossed with pasta, the result is silky, tangy, and packed with herby flavor. It’s proof that sometimes the simplest recipes become the biggest hits for a reason.

Ingredients

• 1 lb penne pasta
• 1 wheel Boursin garlic and herb cheese
• 3 cups cherry tomatoes
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Fresh basil, torn
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Place cherry tomatoes and garlic in a baking dish, drizzle with olive oil, and season with salt and pepper.
2. Nestle the wheel of Boursin cheese in the center of the tomatoes and bake for 25 to 30 minutes until the tomatoes burst.
3. Meanwhile, cook the pasta until al dente, then drain, reserving 1/2 cup pasta water.
4. Mash the baked cheese and tomatoes together, toss with the pasta and reserved water, and finish with fresh basil.

This one takes the viral Boursin trend and turns it into a heartier, protein-packed dinner. Sliced grilled chicken sits over pasta coated in that same impossibly creamy, garlicky cheese sauce.

The Boursin melts down almost instantly, requiring no roux or careful whisking to get that silky texture. It’s an easy way to turn the trend into a complete weeknight meal.

Ingredients

• 1 lb rotini pasta
• 2 chicken breasts, grilled and sliced
• 1 wheel Boursin garlic and herb cheese
• 3/4 cup milk
• 2 cloves garlic, minced
• Fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook rotini until al dente, then drain, reserving 1/2 cup pasta water.
2. In a pan, sauté garlic in olive oil, then add the Boursin cheese and milk, stirring until melted and smooth.
3. Toss the pasta through the sauce, adding pasta water as needed to reach a creamy consistency.
4. Top with sliced chicken and fresh parsley before serving.

Earthy sautéed mushrooms pair beautifully with the garlicky, herby flavor of melted Boursin cheese in this cozy pasta dish. It feels like something from a restaurant menu, but comes together with barely any effort.

The mushrooms add a deep, savory note that balances the richness of the cheese sauce, while fresh thyme ties everything together. It’s comfort food elevated just enough to feel special.

Ingredients

• 1 lb fettuccine pasta
• 16 oz mushrooms, sliced
• 1 wheel Boursin garlic and herb cheese
• 3/4 cup milk
• 2 cloves garlic, minced
• Fresh thyme leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook fettuccine until al dente, then drain, reserving 1/2 cup pasta water.
2. Sauté mushrooms in olive oil until golden brown, then add garlic and cook until fragrant.
3. Stir in Boursin cheese and milk, mixing until melted and smooth.
4. Toss the pasta through the sauce, adding pasta water as needed, and finish with fresh thyme.

This one pairs sautéed shrimp with the creamy, garlicky flavor of melted Boursin cheese for a dinner that feels a little upscale. It comes together fast enough for a weeknight but tastes like it took more effort.

The cheese sauce clings to every strand of linguine while the shrimp add a light, briny sweetness. Fresh parsley finishes the dish off with a clean, herby note.

Ingredients

• 1 lb linguine pasta
• 1 lb shrimp, peeled and deveined
• 1 wheel Boursin garlic and herb cheese
• 3/4 cup milk
• 3 cloves garlic, minced
• Fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook linguine until al dente, then drain, reserving 1/2 cup pasta water.
2. Season shrimp and sear in olive oil until pink and just cooked through, then set aside.
3. In the same pan, sauté garlic, then stir in Boursin cheese and milk until melted and smooth.
4. Toss the pasta and shrimp through the sauce, adding pasta water as needed, and top with parsley.

Crumbled Italian sausage brings hearty, savory flavor to this creamy Boursin pasta, making it filling enough for a full dinner. It’s a great way to turn the viral trend into something more substantial.

The sausage adds plenty of seasoning on its own, so the Boursin sauce doesn’t need much more than garlic to feel complete. Rigatoni’s ridges hold onto every bit of that creamy, cheesy sauce.

Ingredients

• 1 lb rigatoni pasta
• 1 lb Italian sausage, casings removed
• 1 wheel Boursin garlic and herb cheese
• 3/4 cup milk
• 2 cloves garlic, minced
• Fresh basil, torn
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook rigatoni until al dente, then drain, reserving 1/2 cup pasta water.
2. Brown the sausage in olive oil, crumbling it as it cooks, then set aside.
3. In the same pan, sauté garlic, then stir in Boursin cheese and milk until melted and smooth.
4. Return the sausage to the pan, toss with pasta and reserved water, and finish with fresh basil.

This one swirls vibrant basil pesto into the creamy, garlicky base of melted Boursin cheese, creating a sauce that’s both herby and rich. It’s a fresh twist on the viral trend that still feels indulgent.

Pine nuts add a buttery crunch that plays well against the smooth, cheesy pasta underneath. It’s a dish that comes together quickly but tastes far more complex than the short ingredient list suggests.

Ingredients

• 1 lb farfalle pasta
• 1 wheel Boursin garlic and herb cheese
• 1/2 cup basil pesto
• 3/4 cup milk
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Instructions

1. Cook farfalle until al dente, then drain, reserving 1/2 cup pasta water.
2. In a pan over low heat, melt the Boursin cheese with milk until smooth.
3. Stir in the pesto, then toss the pasta through the sauce, adding pasta water as needed.
4. Top with toasted pine nuts before serving.

Crispy bacon bits bring smoky, savory flavor to this creamy Boursin pasta, making it a comforting dish that’s hard to stop eating. It’s simple, but the flavor payoff is huge.

The Boursin cheese melts into a silky sauce that coats every piece of rotini, while the bacon adds crunch and a salty contrast. Chives on top give it a fresh, mild onion bite.

Ingredients

• 1 lb rotini pasta
• 8 slices bacon, cooked and crumbled
• 1 wheel Boursin garlic and herb cheese
• 3/4 cup milk
• 2 cloves garlic, minced
• Fresh chives, chopped
• Salt and pepper to taste

Instructions

1. Cook rotini until al dente, then drain, reserving 1/2 cup pasta water.
2. Cook bacon until crisp, then remove and crumble, reserving a little grease in the pan.
3. Sauté garlic in the reserved grease, then stir in Boursin cheese and milk until melted and smooth.
4. Toss the pasta and most of the bacon through the sauce, adding pasta water as needed, and top with remaining bacon and chives.

Roasted red peppers blend right into the melted Boursin cheese in this dish, giving the sauce a smoky sweetness and a beautiful warm color. It’s a simple twist that makes the viral trend feel brand new.

The peppers add just enough sweetness to balance the garlicky, herby flavor of the cheese, while fresh basil keeps everything tasting bright. It’s a dish that looks as good as it tastes.

Ingredients

• 1 lb fusilli pasta
• 1 wheel Boursin garlic and herb cheese
• 1 cup roasted red peppers
• 3/4 cup milk
• 2 cloves garlic, minced
• Fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Cook fusilli until al dente, then drain, reserving 1/2 cup pasta water.
2. Blend the roasted red peppers until mostly smooth.
3. In a pan, sauté garlic, then stir in Boursin cheese, milk, and blended peppers until smooth.
4. Toss the pasta through the sauce, adding pasta water as needed, and finish with fresh basil.

Flaked salmon brings a light, buttery richness to this creamy Boursin pasta, making it feel a little more elevated than the usual weeknight dinner. It’s an easy way to use up leftover cooked salmon.

The garlicky, herby cheese sauce pairs beautifully with the salmon, while fresh dill adds that classic bright, herby note. It’s comfort food with just enough polish for guests.

Ingredients

• 1 lb farfalle pasta
• 2 cups cooked salmon, flaked
• 1 wheel Boursin garlic and herb cheese
• 3/4 cup milk
• 2 cloves garlic, minced
• Fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Cook farfalle until al dente, then drain, reserving 1/2 cup pasta water.
2. In a pan, sauté garlic, then stir in Boursin cheese and milk until melted and smooth.
3. Gently fold in the flaked salmon, then toss with pasta and pasta water as needed.
4. Top with fresh dill before serving.

This one sneaks a full serving of broccoli into a creamy, cheesy pasta dish that doesn’t feel like a compromise at all. The melted Boursin cheese makes the whole thing taste indulgent.

The broccoli stays lightly crisp when blanched just right, giving a satisfying bite against the smooth, garlicky sauce. It’s an easy way to add a vegetable to a comfort food favorite.

Ingredients

• 1 lb shell pasta
• 2 cups broccoli florets, blanched
• 1 wheel Boursin garlic and herb cheese
• 3/4 cup milk
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Cook shell pasta until al dente, then drain, reserving 1/2 cup pasta water.
2. Blanch the broccoli florets in boiling water for 1 to 2 minutes, then shock in ice water and drain well.
3. In a pan, sauté garlic, then stir in Boursin cheese and milk until melted and smooth.
4. Toss the pasta and broccoli through the sauce, adding pasta water as needed, before serving.

Bright and light compared to the richer dishes on this list, this lemon herb version brightens up the classic Boursin cheese sauce with fresh citrus. It’s especially good in spring and summer.

The lemon zest cuts through the richness of the melted cheese, keeping the dish tasting fresh instead of heavy. Fresh herbs on top add one more layer of brightness to every bite.

Ingredients

• 1 lb linguine pasta
• 1 wheel Boursin garlic and herb cheese
• 3/4 cup milk
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• Fresh parsley and basil, chopped
• Salt and pepper to taste

Instructions

1. Cook linguine until al dente, then drain, reserving 1/2 cup pasta water.
2. In a pan, sauté garlic, then stir in Boursin cheese and milk until melted and smooth.
3. Stir in lemon zest and juice, then toss the pasta through the sauce, adding pasta water as needed.
4. Top with fresh parsley and basil before serving.

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