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This easy Boursin chicken pasta recipe has simple ingredients, and it’s ready in just 30 minutes! The fabulous creamy herb sauce is perfect with rotisserie chicken and pasta.
Why you’ll love it
This creamy Boursin chicken pasta recipe was inspired by my reader favorite Boursin Chicken. If you’re unfamiliar with Boursin, it’s a mild French cream cheese that makes the most amazing sauces. It’s about time I got a pasta with Boursin and chicken on the blog.
I made sure this chicken pasta checks all the boxes! It’s a 30-minute meal, there’s no fancy ingredients but it tastes fancy, and it doubles as both a quick weeknight meal or a showstopper for company. It might become your new favorite creamy pasta dish.
What you’ll need
- Pasta – use your favorite shape! I chose bowtie.
- Butter – for sautéing
- Garlic – we’ve got plenty to make the sauce deliciously garlicky
- Boursin – I chose the original Garlic and Fine Herbs variety
- Chicken broth – for deeper savory flavor
- Heavy cream – to enhance the texture of the sauce
- Lemon juice – a touch of acidity for balance
- Parsley – for a pop of fresh herby taste
- Onion powder and Italian seasoning – this tasty combo adds even more flavor. Italian seasoning is a dried herb blend that comes in one jar.
- Chicken – rotisserie makes it that much easier
- Spinach – a little bit of color, freshness, and contrast
- If the sauce ever gets slightly too thick, you can add in a bit of hot pasta water to help achieve the right consistency and thin it out. It’ll actually help emulsify the cheese so that the sauce clings better to the pasta, too!
How to make Boursin chicken pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil your pasta. Meanwhile, melt the butter in a skillet, then cook the garlic until fragrant for up to a minute. Add in the Boursin, broth, cream, lemon, parsley, onion powder, and Italian seasoning. Stir until combined.
Let the sauce bubble gently for a few minutes. Stir in the chicken and spinach, and heat through until the spinach wilts. Drain the pasta and toss with the sauce. Season with salt & pepper, and garnish with parmesan if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
Substitutions and variations
- Try replacing half the chicken broth with dry white wine.
- You can definitely tweak the seasonings and lemon juice to your preferences — simply taste and adjust as you go along!
- As always, sub the cream for something lower fat at your own discretion. Cooking time may need to be adjusted so the sauce thickens properly, and there’s a chance a lower fat alternative could curdle. I have made this without the cream, but it does lead to a slightly drier and less silky result (but still delicious).
- Cooked shrimp or salmon would be a great swap for the chicken.
Leftovers and storage
- Store leftover Boursin pasta for 3-4 days in the fridge in an airtight container.
- Slowly reheat over a low heat. You might want to add a splash more cream or chicken broth as needed if it’s dried out. If you don’t want to make all 4 portions at once, take some sauce out of the skillet and save it for later prior to adding the pasta in!
- I don’t recommend freezing sauces with dairy.
If you made this Boursin pasta with chicken, please leave a star rating and review below! Ask me any questions. Tag me on Instagram whenever you make a Salt & Lavender recipe.
Boursin Chicken Pasta
- 8 ounces uncooked pasta
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 (5.2 ounce) package Boursin Fine Herbs & Garlic cheese softened
- 3/4 cup chicken broth
- 1/2 cup heavy/whipping cream
- 1/2 teaspoon lemon juice
- 1-2 tablespoons chopped fresh parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon Italian seasoning
- 2 cups cooked/rotisserie chicken shredded
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Meanwhile, melt the butter in a skillet over medium-high heat, then cook the garlic for 30 seconds – 1 minute.
- To the skillet, add in the Boursin, chicken broth, cream, lemon juice, parsley, onion powder, and Italian seasoning. Stir well until combined. When it just starts to boil, turn the heat down a bit and let it bubble steadily for 5 minutes.
- Stir in the chicken and spinach and cook for a couple more minutes until heated through and the spinach has wilted. Keep in mind that the sauce will continue to thicken as it cools, so don't let it reduce too much. If the sauce has thickened up too much, add in a splash of the hot pasta water prior to draining it. Add in the drained pasta and toss. Taste and season with salt & pepper as needed and serve with freshly grated parmesan cheese if desired.
- Use low sodium chicken broth if sensitive to salt.
- I don’t recommend subbing the cream for a lower fat alternative as there’s no roux to thicken the sauce, and it could also curdle due to the lemon juice and the fairly high heat this sauce is cooked at.
Nutrition information is automatically calculated, so should only be used as an approximation.
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