One Pot Creamy Boursin Pasta
Cozy One Pot Boursin Pasta Risotto! This is a great recipe to make as a side with baked or grilled chicken, shrimp, or fish. You can also add shredded chicken to this and make it a meal!
Coming in hot with a pasta recipe today!
Boursin Pasta is loaded with so much flavor!
Call it a Boursin risotto or Boursin orzo if you’d like, but the fact is that it’s a delicious orzo recipe perfect for weeknight dinner. The orzo pasta simmers with chicken broth, a block of Boursin cheese, and a handful of baby spinach. Heck, you can even toss in a couple of cups of shredded rotisserie (or try my fauxtisserie) chicken.
And what you’re left with is a pasta dish that the whole family will love! I’m sure you’ve tried the viral TikTok oven baked feta pasta, but have you tried one pot Boursin pasta? Guess what? You don’t even have to turn the oven on for it 😉
Ingredients for Boursin Cheese Pasta
- Olive oil and butter: we’ll saute the onions in both ingredients before adding the fresh garlic and toast the orzo in the pan.
- Onions: Use white or yellow onions for this recipe. Either will do!
- Fresh Garlic cloves: You’ll need a few garlic cloves to really boost the garlic flavor from the garlic and herb cheese we’re using.
- Uncooked orzo pasta: Normally, we’d be boiling pasta to al dente in a large pot of salted water, but since this is a one pot recipe, we’ll do everything in the same pot. We’ll toast the orzo in butter, which gives it a delicious depth of flavor.
- Chicken stock or chicken broth: is the liquid portion of the recipe. This is what will blend with the Boursin cheese and create a sauce for our pasta dish.
- Boursin cheese: I like to use the garlic and herb variety for this recipe, but the shallots & chive kind would be equally delicious!
- Seasonings: I like to use a pinch of nutmeg to give it that cozy homemade flavor. You’ll also need kosher salt and white or black pepper. Feel free to play around with the seasonings. You can also add oregano, red pepper flakes, Italian seasoning, or even some dried basil.
- Baby Spinach: adds a nice pop of color to the dish, and it is a great way to fit in extra veggies to your diet!
- Half and half: adding a splash of half and half right at the end makes it extra creamy and delicious!
How to Make Boursin Pasta
- Saute the aromatics. Start by heating a medium saucepan of saute pan over medium-high heat. Add a drizzle of oil along with the butter and saute the onions for a few minutes until they are tender and translucent.
- Toast the orzo. Add the garlic and the orzo and saute it for 30-60 seconds so that the garlic blooms and the orzo has a chance to develop some color.
- Simmer until pasta is al dente. Add the chicken stock and kick the heat up to quickly reach a simmer. Lower the heat and allow the pasta to cook to al dente. Stir the pasta often to keep it from sticking. No need to reserve pasta water with this method because the starchy is going to add a nice creamy touch to the cooked pasta.
- Stir and finish. Once the timer goes off, add the puck of Boursin cheese. Season with nutmeg, and add a splash of half and half. Stir in the baby spinach. The orzo should reach a creamy consistency by then. You can stir in the chicken if you’re using it or serve with roasted chicken on the side.
- Serve it up. I love serving this recipe with a salad and some garlic bread on the side!
Variations for this recipe
the acid in the tomatoes will cut through the richness of the boursin and half and half and make this delicious!
Another source of veggies!
For my folks who love garlic, this is a great way to add more flavor!
Make it a complete one pot dinner by adding in 2 cups of shredded chicken!
FAQs about this recipe
I use the natural starch of pasta water, chicken stock, and a splash of half and half to make a creamy Boursin sauce.
They are not the same, but Alouette is also a soft, spreadable cheese that will make a decent substitute for this recipe.
Although both the garlic & herb and shallot & chive flavor will work for this recipe, I typically prefer to use garlic and herb.
If you like this recipe, you might also like:
- Garlic Parmesan Orzo Risotto
- Crunchy Asparagus Orzo Salad with Lemon Shallot Dressing
- Sun-dried Tomato Baked Salmon Orzo
- Roasted Tomato Pasta with Garlic Breadcrumbs
- Roasted Corn Chicken Orzo Salad
- 1 tablespoon EACH: olive oil AND butter
- 1 cup white onion, chopped
- 5 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 ¾-3 cups chicken broth
- 1 (5.2 ounce) Boursin cheese puck, softened at room temp
- ⅛ teaspoons ground nutmeg
- 2 cups baby spinach
- ¼ cup half and half
- 2 cups shredded rotisserie chicken, optional (or leftover turkey!)
- Kosher salt AND white pepper to taste
- SAUTE: Heat a medium saute pan over medium-high heat. Add the oil and butter and allow it to melt. Saute the onion for 5-6 minutes or until tender and translucent.
- TOAST: Add the garlic and orzo pasta and sautéing for another 60-90 seconds or until the orzo turns a lightly deeper color; stir frequently.
- SIMMER: Add 2 ¾ cups chicken broth to the pan, kick the heat up to high, and allow it to gain a simmer. Once simmering, lower the heat to medium and set a timer for 10 minutes. Cook uncovered, stirring often to keep the orzo from sticking to the pan. As the orzo cooks, you want to make sure you still have broth as it starts nearing the end of the 10-minute mark. If too much liquid evaporates, add another splash of broth (up to ¼ cup.)
- STIR: Once the timer goes off, stir in the Boursin cheese. Season with nutmeg, and add the half and half. Stir in the baby spinach. The orzo should be a creamy consistency, add more broth if it needs it. Add the chicken right at the end if using.
- ADJUST: Taste and adjust with seasonings as desired. Serve warm with a salad and the best garlic bread.
- Baby Spinach: is a great ingredient that’s available all year round. If you’re looking for seasonal options, asparagus will work beautifully!