Name: Creamy Boursin Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10 ounces linguine; 1 tablespoon kosher salt (for the pasta water); 2 tablespoons olive oil; 3 garlic cloves (minced); 1 shallot (minced); 1 cup heavy cream; 4 ounces Boursin Garlic & Fine Herbs cheese; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest (optional); Kosher salt and freshly cracked black pepper (to taste); Fresh basil (chopped, for garnish); Up to ½ cup reserved pasta cooking water (as needed)

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This creamy boursin pasta tastes like something you’d order at a nice Italian restaurant, but it comes together for a quick and delicious weeknight meal in about 20 minutes. The linguine gets tossed in a creamy, rich sauce made from heavy cream and Boursin garlic and herb cheese, and then it’s finished with fresh lemon juice that helps to brighten the pasta dish.

The Boursin is what really gives the recipe the full flavor. It’s already packed with garlic and herbs, so it seasons the whole sauce in one move, no long ingredient list required! You only need a pot, a skillet, and about as much time as it takes the pasta to cook. I love a quick and easy meal that doesn’t stress me out!

a pan of creamy Boursin pasta with linguine in a garlic herb cream sauce, topped with fresh basil and black pepper

Recipe Snapshot

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Difficulty: Easy
Perfect For: Busy weeknights, date night at home, and meatless dinners
Main Ingredients: Linguine, Boursin Garlic & Fine Herbs cheese, heavy cream, garlic, shallot, fresh lemon

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Why You’ll Love This Linguine Recipe

The sauce cooks alongside the pasta: Use the linguine’s cooking time to soften the shallot and garlic and prepare the cream sauce.
Plenty of flavor from a short list: Garlic and herb cheese supplies much of the seasoning.
No roux to make: Heavy cream and Boursin create the sauce without a separate flour-and-butter step.
Easy to build into a bigger meal: Add cooked chicken, shrimp, or vegetables when you want something heartier.

Why This Recipe Works

Boursin brings garlic, herbs, and a creamy texture to the sauce in one ingredient. Briefly simmering the heavy cream before adding the cheese gives the sauce some body without needing flour or a roux.

The reserved pasta water lets you adjust the consistency after the linguine goes in. A small splash loosens the cream sauce so you can toss it evenly through the noodles. Lemon juice adds acidity to balance the dairy, while optional zest gives more lemon aroma without adding extra juice.

Linguine, Boursin garlic and herb cheese, heavy cream, garlic, shallot, lemon, and fresh basil for creamy Boursin pasta

The Ingredient Breakdown

Linguine: The long, flat noodles work well with this creamy sauce. Use the specified 10 ounces rather than a full pound so the pasta-to-sauce ratio stays balanced.
Boursin Garlic & Fine Herbs cheese: Measure out 4 ounces for this recipe rather than assuming you need the entire package. Break it into chunks so it melts more easily into the warm cream.
Heavy cream: This gives the sauce its richness and helps it thicken while simmering. A lower-fat substitute will make a thinner sauce and needs gentler handling.
Shallot and garlic: Mince both finely so they distribute through the sauce. Cook until fragrant without letting the garlic brown, which can give the sauce a bitter edge.
Fresh lemon juice and zest: The recipe uses 1 tablespoon of juice, with optional zest for a stronger lemon aroma. Zest the lemon before squeezing it, taking only the yellow outer layer.
Fresh basil: Add it when serving so its flavor stays fresh. Slice or chop it shortly before you need it.

How to Make Creamy Boursin Pasta

Step 1: Cook the Pasta

Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Add the linguine and cook according to the package directions until al dente. Before you drain it, scoop out ½ cup of the cooking water and set it aside. Drain the pasta.

Step 2: Soften the Shallot and Garlic

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 1 to 2 minutes, stirring often, until fragrant and softened but not browned. Browned garlic turns bitter, so keep it moving.

Step 3: Simmer the Cream

Pour in the heavy cream and bring it to a gentle simmer, with small bubbles around the edges. Cook for 3 to 5 minutes, stirring occasionally, until it has thickened slightly and coats the back of a spoon.

Step 4: Melt In the Boursin

Turn the heat down to low. Break the Boursin into chunks and add it to the pan with the lemon juice and lemon zest, if using. Stir gently until the cheese has melted completely and the sauce is smooth.

Step 5: Toss the Pasta

Add the drained linguine to the skillet and toss it in the sauce over low heat for 1 to 2 minutes, until every strand is coated and the pasta has soaked up some of the sauce. If it looks too thick or starts to look tight, add a splash of the reserved pasta water and toss again. You want it glossy and loose, not sticky.

Step 6: Season and Serve

Taste before you add salt. Boursin is already salty, and so is the pasta water, so you may only need a pinch, if any. Finish with plenty of freshly cracked black pepper and chopped fresh basil, and serve right away.

David’s Tip

Turn the heat to low before the Boursin goes in, and don’t let the sauce boil after that. A hard boil can make the cheese separate and turn the sauce grainy. If you see it start to bubble hard, pull the skillet off the burner for a minute and keep stirring.

Close-up of tongs holding linguine coated in silky Boursin cream sauce

Make It Your Own

Add cooked chicken: Fold in sliced grilled or roasted chicken when tossing the pasta. Warm it through without boiling the sauce.
Try shrimp: Cook the shrimp separately, then add them at the end so they don’t overcook while the cream reduces.
Wilt in spinach: Stir a handful of baby spinach into the hot sauce before adding the linguine.
Add tomatoes: Fold in roasted cherry tomatoes or drained, chopped sun-dried tomatoes for a more tangy finish.
Bring a little heat: Add a pinch of red pepper flakes with the shallot and garlic.
Change the pasta type: Fettuccine, spaghetti, penne, or rigatoni can work. Keep the dry pasta amount at 10 ounces.

Storage and Reheating

Fridge: Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken as it chills.

Reheating: Place the pasta in a skillet with a splash of milk or cream. Warm over low heat, tossing gently and adding a little more liquid as needed. For the microwave, use lower power and stir between short intervals until heated through.

Freezer: Freezing isn’t the best option for this dish. The sauce can separate after thawing, and the pasta may become softer.

Make Ahead: For the best texture, cook and toss the pasta shortly before serving. You can mince the shallot and garlic, measure the cheese, and prepare the lemon ahead so the cooking goes quickly.

A bowl of Creamy Boursin pasta topped with chopped basil and cracked black pepper.

Boursin Pasta Questions

Yes, but the sauce will be thinner and less rich. Keep the heat gentle, especially after adding the cheese and lemon. Don’t try to force it to match the heavy cream version by boiling it hard.

Four ounces of cream cheese seasoned with garlic and herbs can make a similar creamy sauce, but it won’t have exactly the same flavor or texture. Add the seasonings gradually and taste as you go rather than treating it as an identical substitute.

Use a small splash of warm water to loosen the sauce. It won’t contain the pasta starch, but it’s still better than leaving the sauce too thick to coat the noodles evenly.

Yes. Another garlic, herb, shallot, or pepper variety will change the seasoning without changing the basic method. Taste the finished sauce before adding extra seasoning.

More Pasta Recipes to Try

Creamy Burrata Pasta with Blistered Tomatoes: Another creamy pasta dinner with a tomato finish.
Instant Pot Cheesy Garlicky Pasta: A pressure cooker option for garlic-and-cheese fans.
Penne Pasta with Sausage: A hearty pasta dinner to add to your rotation.
Marry Me Chicken Pasta: A great pasta twist on a familiar classic.

If you make this creamy Boursin pasta, leave a rating and a comment below. Tell me whether you kept it simple or added chicken, shrimp, or vegetables. Either way, get it to the table while that sauce is creamy!

David Murphy