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Boursin Cheese Pasta combines tender strands of pasta in an easy, flavorful creamy sauce made with Boursin cheese, prosciutto, shallots, and sun-dried tomatoes.
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One of our all-time favorite cheeses is Boursin – a soft and creamy cheese flavored with garlic and herbs.
We most often enjoy Boursin simply spread on crackers – but its crumbly, soft texture easily melts, and you can add it to lots of recipes such as this easy, creamy sauce for pasta.
What is Boursin Cheese?
It’s a French Gournay cheese, similar in texture to cream cheese, but slightly crumbly as well. It is named after its creator, Francois Boursin, who opened his own cheese factory back in 1957.
According to the Boursin website, Francois was in the process of perfecting his signature cheese when a French newspaper mistakenly reported that the Boursin cheese would be infused with garlic. The public loved the idea, so he changed his cheese recipe and finally launched the original Boursin Garlic & Fine Herbs Cheese in 1963. (It was well worth the wait!)
For our Boursin Cheese Pasta recipe today, we combined the Boursin with heavy cream and Parmesan cheese, then tossed it with pasta, savory shallots and garlic, and sweet sundried tomatoes. A sprinkle of salty prosciutto, plus fresh chopped chives top things off.
Why You’ll Love Boursin Cheese Pasta
- You can do most of the prep and chopping ahead of time – then this dish comes together quickly. (Perfect for a weeknight dinner, but it’s delicious – and pretty – enough for a dinner party.)
- You can easily vary this recipe by using different, savory flavors of Boursin cheese.
- The flavors in every bite are fantastic, and you’ll leave the dinner table very satisfied!
Key ingredients and Substitutions
- Boursin Cheese – This cheese is the star of the show, and you really can’t leave it out or swap in anything else. We used the original Boursin Garlic and Fine Herbs flavor, but you could change things up with their basil and chive, garlic and chive, caramelized onion and herbs, or red chili pepper for a spicy version – all found in the specialty cheese section of the supermarket. (Note: There are also some sweeter flavors of Boursin cheese – stick with the savory flavors for this pasta dish.)
- Prosciutto – Ask for the imported prosciutto at the deli counter – it costs just a little more than the domestic variety, but the flavor difference is worth it. Also ask them to slice it thinly for you. Some supermarkets only sell the pre-sliced packages of prosciutto and those are fine to use. You could substitute a similar Italian, sliced, cured meat such as speck.
- Shallots – These add just the right amount of mild, onion flavor without overpowering the dish. If you can’t find shallots, use a sweet onion instead.
- Sun-dried Tomatoes – Sold in jars or cans in the Italian foods aisle, be sure to choose a brand that is packed in oil. Avoid the dried sun-dried tomatoes sometimes sold in plastic containers in the produce aisle – they don’t have the same texture or taste, even when re-hydrated.
- Heavy Cream – We loosened the cheese sauce with some heavy cream. You could swap in some light cream for a touch less fat. We suggest avoiding half and half (which is half milk and half light cream), or just milk as it will make the sauce more watery and it won’t cling as well to the pasta.
- Parmesan Cheese – This is also added to the sauce for extra flavor and thickness.
- Fresh herbs – Both fresh Italian flat-leaf parsley and fresh chives are cooked with the vegetables, and more chives are sprinkled over the top of the pasta before serving. The fresh chives help to cut through the richness and brighten the dish – so don’t leave them off!
Special supplies needed
- Large pot to cook the pasta
- Large high-sided skillet
How do I make Boursin Cheese Pasta?
- Boil the water and start cooking the pasta. Cook to just shy of al dente – a minute or so less than the package instructions. Reserve some of the pasta cooking water.
- Sauté the prosciutto in the skillet. Set aside.
- Cook shallots, sun-dried tomatoes, garlic, parsley, and chives in the same skillet, then de-glaze with wine.
- Add Boursin cheese, Parmesan cheese and heavy cream. Season with black pepper.
- Add the almost-done pasta to the skillet and finish cooking in the sauce. Add some of the pasta water as needed to loosen the sauce.
- Serve immediately topped with cooked crispy prosciutto, more chopped chives, and more grated Parmesan cheese.
This dish will thicken up quickly once the pasta is added to the sauce so make sure the pasta is just shy of being fully cooked before adding it to the sauce. Use reserved pasta water to loosen – and save some to reheat leftovers too.
Frequently asked Questions
Is this the same Boursin Pasta recipe I see on TikTok? No – ours is made on the stovetop so no need to turn on the oven.
Can I make Boursin Cheese Pasta ahead of time? You can do all of the measuring and chopping ahead of time, but we think this dish is best freshly cooked.
How do I store leftovers? Store covered and refrigerated for up to three days.
How do I reheat leftovers? You can warm individual portions in the microwave or reheat all of the leftovers in a skillet on the stove. Add some of the reserved pasta water to loosen up the sauce (or add more cream) and warm over medium heat, stirring frequently.
Can I freeze? No – we don’t recommend freezing this dish as the cream sauce will separate once frozen and thawed.
You may like these other Boursin recipes:
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Boursin Cheese Pasta
1 pound bucatini pasta, or your favorite strand shape pasta such as spaghetti, linguini or fettucine
2 tablespoons extra virgin olive oil, divided
6 ounces prosciutto, diced into quarter inch pieces
1 cup sliced shallots
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 1/2 tablespoons fresh garlic, minced
1/4 cup fresh flat leaf parsley, chopped fine
1/4 cup fresh chives, chopped and divided
1/4 cup white wine, such as chardonnay
2 5.2-ounce containers of garlic and herb Boursin cheese
2 cups heavy cream
1 cup Parmesan cheese, grated and divided
1/4 teaspoon freshly ground black pepper
Bring a pot of water to a boil, add a teaspoon of kosher salt and drop in the pasta to start cooking. Cook until just about tender but not fully cooked.
While the pasta cooks, heat a large skillet with high sides over medium heat with one tablespoon of the oil. Once hot, add the prosciutto and cook until crisp, about 5-10 minutes. Remove to a bowl with a slotted spoon and leave the fat in the pan.
Add the remaining olive oil and add in the shallots and cook for three minutes then add the sun-dried tomatoes and cook for two more.
Add the garlic and cook one more minute.
Add the parsley and half the chives and stir then add all of the white wine to deglaze.
Once the wine has evaporated, blend in the Boursin cheese and break up with a spatula or wooden spoon.
Add the cream and switch to a whisk and whisk to cook and melt the cheese into the cream.
Whisk in 2/3 cup of the Parmesan cheese and black pepper and lower heat to low.
Reserve two cups of pasta water and drain the pasta into a colander.
Pour the drained pasta into the sauce and stir to combine and finish cooking the pasta, maybe one minute. Use the reserved pasta water to loosen as needed.
Serve with the crispy prosciutto, chopped chives and the remaining grated Parmesan over the tops of each portion.
Save the pasta water to use to loosen and reheat leftovers.
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