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Jump to RecipeThis creamy rigatoni with Boursin cheese is the ultimate easy comfort pasta for garlic and cheese lovers. Tender rigatoni is tossed in a rich, silky sauce made by melting a wheel of Boursin Garlic and Fine Herbs cheese with butter, garlic, a splash of cream, broth and Parmesan. Baby spinach wilts right into the sauce for color, and every ridged tube of pasta is filled with creamy, herby flavor.
It takes about 20 minutes and a handful of ingredients, but it tastes like something from a cozy Italian bistro. It is simple enough for a weeknight and special enough for guests. If you love creamy pasta, you might also enjoy my creamy sun dried tomato spinach pasta, or serve this with a hearty homemade Bolognese night on the side.
Why You Will Love This Boursin Pasta
- Ready in 20 minutes. The sauce comes together while the pasta cooks.
- Big flavor with little effort. Boursin is already seasoned with garlic and herbs.
- Silky and rich. The cheese melts into a velvety, clingy sauce.
- Vegetarian friendly. Use vegetable broth for a meatless meal.
- Easy to customize. Add chicken, shrimp, mushrooms or tomatoes.
What Is Boursin Cheese?
Boursin is a soft, spreadable French cheese with a texture between cream cheese and fresh goat cheese. It was created in Normandy in the 1950s and is best known for its Garlic and Fine Herbs flavor, which is blended with garlic, parsley and chives. It is crumbly when cold but melts beautifully into warm liquids, which makes it a fantastic shortcut for creamy pasta sauces. You can find Boursin in the specialty cheese section of most grocery stores. Other flavors, like Shallot and Chive or Fig and Balsamic, also work, but Garlic and Fine Herbs gives the classic flavor in this recipe.
Ingredients You Will Need for Rigatoni with Boursin Cheese
Exact amounts are in the recipe card below.
- Rigatoni: its ridges and wide tubes hold the creamy sauce perfectly. Penne or farfalle also work.
- Boursin Garlic and Fine Herbs cheese: one 5.2 ounce package.
- Butter and garlic: build a fragrant base.
- Chicken or vegetable broth: thins the sauce and adds savory flavor.
- Heavy cream: a small amount makes the sauce extra silky.
- Parmesan cheese: adds nutty, salty depth.
- Baby spinach: adds color, freshness and nutrition.
- Reserved pasta water: helps the sauce cling and adjusts its consistency.
- Black pepper, red pepper flakes and fresh herbs: to finish.
How to Make Rigatoni with Boursin Cheese
1. Cook the rigatoni
Bring a large pot of well salted water to a boil and cook the rigatoni until al dente. Reserve 1 cup of pasta water, then drain in a colander.
2. Sauté the garlic
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant.
3. Melt the Boursin
Pour in the broth and heavy cream and bring to a gentle simmer. Crumble in the Boursin and whisk until it melts completely into a smooth, creamy sauce, about 2 minutes. Stir in the Parmesan until melted.
4. Add the spinach
Add the baby spinach a handful at a time and stir until wilted. Season with black pepper and a pinch of red pepper flakes. Boursin and Parmesan are already salty, so taste before adding salt.
5. Toss and serve
Add the rigatoni to the skillet and toss with a spatula until every piece is coated. Add splashes of pasta water until the sauce is glossy and silky. Serve topped with extra Parmesan, fresh chives or parsley and cracked black pepper.
Tips for the Best Boursin Pasta
- Use quality cheese. Boursin Garlic and Fine Herbs gives the best flavor and creaminess.
- Keep the heat moderate. High heat can make the cheese separate.
- Save pasta water. The starchy water is key for a silky sauce.
- Salt the pasta water well. It seasons the rigatoni from the inside.
- Serve right away. Cream sauces thicken as they cool.
Why Rigatoni Is the Best Shape
Rigatoni is a large, ridged tube pasta from southern Italy, and it is perfect for creamy sauces. The ridges on the outside give the sauce something to grip, while the wide hollow center fills with creamy sauce so every bite is rich and satisfying. Its sturdy shape also holds up well when tossed in a skillet and reheated. Penne, mezze rigatoni, paccheri and farfalle are good substitutes. Avoid very thin pasta like angel hair, which can clump in a thick sauce.
Easy Variations
- Chicken Boursin pasta: toss in sliced grilled or rotisserie chicken.
- Shrimp: sauté shrimp with the garlic until pink, then continue with the sauce.
- Cherry tomatoes: roast or blister cherry tomatoes and fold them in for sweetness.
- Mushrooms: sauté sliced mushrooms before the garlic.
- Baked Boursin pasta: bake a whole wheel of Boursin with cherry tomatoes, then stir in cooked pasta.
- Lighter: skip the cream and use more broth and pasta water.
The Viral Baked Boursin Pasta Method
You may have seen baked Boursin pasta on social media, where a whole wheel of cheese is roasted in a baking dish surrounded by cherry tomatoes and olive oil, then mashed into a sauce with cooked pasta. It is a delicious variation of this recipe, and it is easy to try. Preheat the oven to 400°F. Place a wheel of Boursin in the center of a baking dish and surround it with two pints of cherry tomatoes, a few smashed garlic cloves, a generous drizzle of olive oil, salt, pepper and red pepper flakes.
Roast for about 30 minutes, until the tomatoes burst and the cheese is golden and soft. Stir everything together into a chunky, creamy sauce, then add the cooked rigatoni, a splash of pasta water and a handful of fresh basil. The stovetop method in this recipe is faster and creamier, while the baked version is sweeter and more rustic. Both are wonderful.
How to Keep a Cheese Sauce Silky
Soft cheeses like Boursin melt easily, but they can separate if they get too hot or too dry. The secret is liquid and gentle heat. Always have some broth or cream simmering in the pan before you add the cheese, then crumble the Boursin in and stir until it disappears into the liquid. Keep the heat at medium low so it never boils hard. Starchy pasta water is the final key.
The starch acts like glue that binds the fat and liquid together, which keeps the sauce glossy and smooth. If your sauce looks oily or grainy, take it off the heat and whisk in a few tablespoons of hot pasta water until it comes back together.
Make It a Meal Prep Favorite
This pasta reheats better than many cream sauces because the Boursin keeps it rich. Portion it into containers with a side of roasted vegetables or a small salad kept separately. When reheating, add a splash of milk or broth and stir halfway through so the sauce returns to its creamy texture. Adding grilled chicken to each container turns it into a filling, high protein lunch.
What to Serve With Boursin Rigatoni
This rich pasta pairs best with fresh sides like a lemony arugula salad, roasted broccoli or asparagus, or a tomato and cucumber salad. Garlic bread is a classic partner. For a protein, serve it with grilled chicken, seared salmon or my garlic butter chicken bites.
Storage and Reheating
- Refrigerator: store leftovers in glass meal prep containers for up to 3 days.
- Reheating: warm gently in a skillet with a splash of milk or broth, stirring until creamy again.
- Freezing: not recommended, since cream cheese sauces can become grainy.
Common Mistakes to Avoid
- Boiling the sauce. High heat can break the cheese and make it oily.
- Adding too much salt. Boursin and Parmesan already contain plenty.
- Draining without saving water. Without it the sauce can turn thick and pasty.
- Overcooking the pasta. It continues to soften in the sauce.
Frequently Asked Questions
Can I use a different Boursin flavor?
Yes. Shallot and Chive or Pepper both work well. Garlic and Fine Herbs is the classic choice.
Can I make this without heavy cream?
Yes. Use extra broth and pasta water. The Boursin still makes a creamy sauce.
Is this pasta vegetarian?
Yes, if you use vegetable broth and a vegetarian Parmesan.
What can I use instead of Boursin?
Garlic and herb cream cheese or goat cheese mixed with fresh herbs and garlic make a good substitute.
Can I add protein?
Yes. Chicken, shrimp, Italian sausage or white beans are all delicious additions.
How do I fix a sauce that is too thick?
Stir in warm pasta water or broth a little at a time until it loosens.
Final Thoughts
Creamy rigatoni with Boursin cheese is proof that a handful of good ingredients can make an unforgettable dinner. The garlicky herb cheese melts into a luscious sauce that clings to every rigatoni tube, and the spinach adds a fresh finish. Keep a package of Boursin in your fridge for nights when you need something comforting on the table fast.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 690 kcal |
| Protein | 21 g |
| Carbohydrates | 88 g |
| Fat | 28 g |
| Saturated Fat | 17 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 620 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Creamy Rigatoni with Boursin Cheese
Ingredients
Method
- Cook the rigatoni in salted water until al dente. Reserve 1 cup pasta water and drain.
- Melt the butter in a large skillet over medium heat and cook the garlic 30 to 60 seconds.
- Add the broth and cream and bring to a gentle simmer. Whisk in the Boursin until melted, then stir in the Parmesan.
- Add the spinach until wilted and season with pepper and red pepper flakes.
- Toss the pasta in the sauce, loosening with pasta water, and serve with herbs and extra Parmesan.
