Creamy Boursin Cheese Pasta with roasted tomatoes, garlic, basil, and rotini. This one-pan recipe is comfort food done right!

Okay, confession time: this Boursin Cheese Pasta wasn’t something I planned. It came to life out of pure, desperate hunger. You know those days when you’re staring into the fridge, hoping dinner will just magically appear? That was me. I had a couple of rounds of Boursin cheese leftover from a “fancy” charcuterie night that turned into us just eating crackers in our sweats.

I also had grape tomatoes looking a little too wrinkly to eat raw, and a lonely box of rotini. Then I remembered that viral baked feta pasta. And I thought, Why not Boursin? It’s creamy, it’s garlicky, and honestly, it feels kind of indulgent.

The first time I made it, I was blown away. The cheese melts into this velvety sauce, the tomatoes burst with sweetness, and suddenly, my “fridge scavenger hunt” dinner felt like something from a cute little Italian café. Now, it’s my go-to comfort meal. Perfect for lazy nights, impressing friends, or, let’s be real, just feeding my pasta obsession.

Why You’ll Love This Boursin Cheese Pasta Recipe?

Rich and Creamy: The Boursin cheese melts into a sauce that’s so velvety, you’ll feel like a chef genius.
Super Easy: One pan for the sauce, one pot for the pasta—minimal cleanup!
Customizable: Add veggies, switch up the pasta, or toss in some chicken—it’s all good.
Perfect Comfort Food: It’s warm, cheesy, and feels like a hug in a bowl.
Great for Sharing: Or, you know, keeping it all to yourself. I won’t judge.

Ingredient Notes:

Here’s the scoop on what makes this dish so darn good:

Grape Tomatoes: Roasting them brings out their natural sweetness, and they kind of pop in your mouth—so satisfying!
Olive Oil: Adds richness and helps the tomatoes and garlic roast to perfection.
Garlic: Fresh garlic is key here. It’s that punch of flavor that ties everything together.
Crushed Red Pepper: Just a touch of heat. Don’t like spice? Skip it! Love it? Double it.
Dried Basil: Brings a warm, herby vibe. If you have fresh basil, sprinkle it on top at the end.
Boursin Cheese: The MVP of this dish. Garlic and Herb is the classic choice, but the Shallot & Chive flavor is also amazing.
Rotini Pasta: Those spirals are perfect for catching all that creamy sauce. Any short pasta works, though—penne, fusilli, or even bowties.
Parmesan Cheese: A sprinkle of this on top just makes everything better.

How To Make Boursin Cheese Pasta?

Step 1. Preheat the Oven and Prep Your Dish

First things first, set your oven to 375°F. Then, toss the grape tomatoes into a 9×13-inch baking dish. Drizzle them with olive oil, sprinkle on the garlic, crushed red pepper, and basil, and mix it all up.

Step 2. Add the Boursin Cheese

Now, take those beautiful rounds of Boursin and plop them right in the middle of the dish. Don’t worry about perfection—this is rustic cooking at its best.

Step 3. Bake It

Pop the dish in the oven and bake for about 30–35 minutes. The tomatoes will get all juicy and blistery, and the Boursin will melt into a dreamy pool of creamy goodness.

Step 4. Boil the Pasta

While the tomatoes and cheese are doing their thing, boil your pasta. Salt the water generously—it’s your one chance to season the pasta itself. Before draining, scoop out 1/2 cup of that starchy pasta water. Trust me, it’s liquid gold for your sauce.

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Step 5. Mix It All Together

Once the tomato-cheese mixture is ready, take it out of the oven and give it a good stir. The tomatoes will break down a bit, creating a sauce that’s equal parts creamy and flavorful. Add your cooked pasta and a splash of the reserved pasta water. Toss everything together until it’s coated in that glorious sauce.

Step 6. Serve and Enjoy

Dish it up, sprinkle some Parmesan on top, and dig in. Pair it with a glass of wine (if you’re feeling fancy) or just eat it straight from the pan. No judgment here.

Storage Options:

Let’s be honest—this pasta is best fresh out of the oven. But if you have leftovers:

Fridge: Store in an airtight container for up to 3 days. Reheat gently with a splash of water or milk to bring back the creaminess.
Freezer: Not ideal. Creamy sauces tend to separate when frozen, so skip it if you can.

Variations and Substitutions:

This dish is basically a blank canvas. Here are some fun ways to switch it up:

Protein Boost: Add cooked chicken, shrimp, or even crispy bacon.
Veggie Love: Stir in spinach, roasted zucchini, or sautéed mushrooms for extra goodness.
Spice It Up: Swap the crushed red pepper for chili flakes or drizzle some hot sauce on top.
Cheese Swap: Can’t find Boursin? Use cream cheese with a touch of garlic and herbs.

What to Serve with Boursin Cheese Pasta?

This pasta is a star on its own, but pairing it can take it to the next level:

Garlic Bread: Because you’ll want something to scoop up that sauce.
Light Salad: A simple arugula or mixed greens salad balances the richness.
Roasted Veggies: Think asparagus, broccoli, or Brussels sprouts.
Wine: A crisp Sauvignon Blanc or light Pinot Noir is perfection with this.

Frequently Asked Questions:

Can I use a different type of pasta?
Of course! Penne, farfalle, or even spaghetti work. Use what you’ve got.

Is there a dairy-free alternative for Boursin cheese?
Yes! Plant-based Boursin or dairy-free cream cheese can do the trick.

Can I make it ahead of time?
You can prep the tomato and cheese mixture ahead and store it in the fridge. Just reheat and mix with freshly cooked pasta when ready to serve.

So, are you ready to make this Boursin Cheese Pasta a regular in your dinner rotation? I’d love to hear how you make it your own—extra garlic, a sprinkle of chili flakes, maybe some crispy pancetta? Let me know, and don’t forget to snap a pic. I can’t wait to see your masterpiece!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!