There’s something about a meal that comes together in one pot that feels like a little victory after a busy day. This creamy one pot pasta with Boursin cheese has become my go-to when I want dinner that’s easy but still feels special. It’s the kind of dish that smells like home the moment it starts simmering, with garlic and herbs filling the kitchen. I remember the first time I made this—half distracted by a buzzing phone, I almost forgot to stir the pasta, but that just made the final dish a touch more rustic and real. The creaminess of the Boursin cheese melds with the fresh parsley and juicy cherry tomatoes, creating a sauce that’s rich without being heavy. It’s exactly the kind of comfort I crave when I don’t have the energy to fuss over a complicated meal.
Why You’ll Love It:
- It’s creamy and flavorful, yet comes together in a single pot — less cleanup but all the taste.
- The fresh herbs and garlic in the Boursin cheese add a bright, aromatic touch that feels fresh, not greasy.
- This recipe moves fast, perfect for those nights when you want dinner on the table in about 25 minutes.
- It’s simple — and that’s kind of the point. No need to fuss over multiple pans or steps.
If you’re worried about the cheese melting smoothly or the pasta sticking, I usually find just keeping an eye on the simmer and giving it a gentle stir every now and then does the trick. Plus, leftovers reheat nicely, so you might get lucky and have dinner ready twice.
PrintOne Pot Pasta with Boursin Cheese
A creamy and flavorful one pot pasta dish made with Boursin cheese, garlic, and fresh herbs for a quick and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
12 ounces dried pasta (such as penne or fusilli)
4 cups water
1 cup low-sodium chicken broth
5 ounces Boursin garlic and herb cheese
2 cloves garlic, minced
1 small onion, finely chopped
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent and fragrant.
Add the dried pasta, water, chicken broth, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce to medium heat and simmer uncovered, stirring occasionally, for about 10-12 minutes or until the pasta is al dente and most of the liquid is absorbed.
Add the halved cherry tomatoes and Boursin cheese to the pot. Stir well until the cheese is melted and the sauce is creamy and coats the pasta evenly.
Remove the pot from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve immediately, garnished with additional parsley or Parmesan if desired.
Kitchen Notes: I usually use a wide-bottomed pot or a deep skillet to give the pasta space to cook evenly. When serving, a little extra Parmesan on top never hurts — it adds a nice salty contrast. If you want to switch things up, try swapping cherry tomatoes for sun-dried ones or toss in some spinach at the end for a green boost. I haven’t tested it with gluten-free pasta, but it might work if you adjust the cooking time a bit. Adding a pinch of red pepper flakes can bring a subtle heat that wakes up the creaminess.
FAQ:
Can I use a different cheese? Boursin gives this dish its signature flavor, but cream cheese or goat cheese might work if you’re in a pinch, though the taste will shift a bit.
What’s the best pasta shape? I like penne or fusilli since they hold the sauce well, but any short pasta should do.
Is it okay to make this vegetarian? Absolutely, just swap the chicken broth for vegetable broth.
When you want dinner that doesn’t demand a lot but still feels like a treat, this one pot pasta with Boursin cheese fits the bill perfectly. Give it a try—you might find it becomes your own little weeknight secret.