Boursin Chicken Pasta

Name: Creamy Boursin Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz pasta (penne, rotini, or fettuccine work well); 1 tbsp olive oil (extra virgin); 2 cloves garlic (minced); 1/3 cup sun-dried tomatoes (oil-packed, drained and chopped); 1 cup chicken broth; 1/2 cup heavy cream; 5 oz Boursin cheese (Garlic & Fine Herbs recommended); 2.5 cups baby spinach; 2 to 2½ cups cooked chicken (shredded or cubed); 1/3 cup shredded Parmesan (freshly grated); Salt and pepper (to taste); additional Parmesan (optional for serving)

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Tender chicken and pasta tossed in a creamy Boursin sauce with sun-dried tomatoes and spinach, ready in about about 30 minutes, using mostly pantry staples and a simple one-skillet sauce. This is one of the easiest dinners you’ll make this week, and you’ll want it on repeat!

White bowl of Boursin Chicken Pasta with sun-dried tomatoes and spinach. Pot of pasta in the background.

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Some nights you want a dinner that feels a little fancy… but you also need it to be fast, low-effort, and guaranteed to get eaten. That’s exactly what this Boursin Chicken Pasta does. The Boursin melts into a creamy garlic-herb sauce (no roux, no fuss), the sun-dried tomatoes add big flavor, and the spinach wilts right in so you can call it a veggie win without making a separate side.

If you’re a fan of quick easy dinners, you’ll also love my Kielbasa Skillet dinner and Sheet Pan Chicken Fajitas.

Why you’ll love this recipe:

Boursin cheese does most of the heavy lifting here. It’s already seasoned and ultra-creamy, it melts easily into the broth and cream.
Sun-dried tomatoes bring concentrated flavor without extra prep.
Spinach wilts right in for an effortless veggie boost.
Rotisserie, grilled, or leftover chicken all work, making this an easy win for busy nights.

Ingredient Notes

Here’s some helpful information on the ingredients I used.

Ingredients for Boursin Chicken Pasta: heavy cream, garlic, spinach, Boursin cheese, pasta, salt, pepper, chicken, parmesan cheese, sun-dried tomates, olive oil, and chicken broth.

Pasta– You can use your favorite shape, it all works, personally, I like something short and with ridges. This makes it easy to eat and the sauce clings to the ridges. I used Rotini, I’ve also used
Cavatappi.
Olive oil– I prefer a high quality oil and typically use Extra Virgin Olive Oil (EVOO). Flavor matters.
Garlic-Start with cloves and use a garlic press to mince. You can substitute jarred minced garlic if you like.
Sun-dried tomatoes– I use julienned, oil-packed, and drain them and blot them a little. You can chop them for more distribution, or leave them in the cut strips.
Chicken broth– I love using my own homemade bone broth for a boost of nutrition, but if I’m buying from the store I’ll choose low sodium.
Heavy cream– if you want to go lighter you can sub half and half, but I highly recommend you use the heavy cream.
Boursin cheese– Garlic & Fine Herbs flavor, you can find this in the deli of your grocery store near all the specialty cheeses. This is your secret weapon! It’s saving you so much time and the flavor is spot on!
Baby spinach– I recommend using fresh spinach, it wilts really quickly and you don’t have to hassle with thawing or squeezing out excess liquid.
Cooked chicken– Rotisserie, grilled, or leftover; shredded or cubed into bite sized pieces. HOT TIP: If you’re making chicken for anything else, make some extra to prep for your freezer and this will be that much easier to make. I always have some on back up for recipes like this and my White Chicken Chili.
Parmesan cheese– I recommend using freshly grated parmesan cheese off the block, it has the best flavor.

How to Make Chicken Pasta With Boursin Cheese

Be sure to check out the full recipe and ingredient list in the recipe card below.

Four image collage showing the steps to make Boursin Chicken Pasta. 1-make the sauce; 2- add chicken, tomatoes, spinach; 3-add parmesan cheese; 4- add cooked pasta.

Before you begin making the sauce, cook pasta until al dente according to the package instructions. Reserve 1 cup of pasta water before draining. Set aside.

Make the Boursin cream sauce– In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, just until fragrant. Pour in chicken broth and cream. Bring to a gentle simmer, then stir in the Boursin until fully melted and the sauce is smooth and creamy.
Add spinach, chicken, and sun-dried tomatoes- Stir in baby spinach until wilted. Add the cooked chicken and sun-dried tomatoes, and simmer gently for 2–3 minutes to heat through.
Add the Parmesan- Stir in the Parmesan. This will help thicken the sauce while adding flavor.
Combine with pasta– Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to loosen it. Cook together for 1–2 minutes until hot and well mixed.

Overhead view of a white dutch oven filled with Pasta, chicken, sun-dried tomates and spinach in a creamy Boursin Cheese sauce. Green striped towel lays along the bottom left corner, grated parmesan cheese and spinach leaves fill the top corners.

Tips & Tricks

Gentle Simmer-Once you add the cream and Boursin, keep the heat at a gentle simmer. Boiling too aggressively can cause the sauce to separate instead of staying smooth and creamy.
Reserve your pasta water -That starchy water is liquid gold. A splash helps loosen the sauce and makes it cling beautifully to the pasta without thinning the flavor.
Add spinach at the very end– Spinach wilts quickly. Stir it in once the sauce is ready so it stays vibrant and doesn’t overcook.
Use freshly grated Parmesan– Pre-shredded cheese doesn’t melt as smoothly and can make sauces grainy. Freshly grated melts right in and helps thicken the sauce naturally, plus, the flavor! Mmm!
Taste before salting– Between the Boursin, broth, and Parmesan, there’s already salt in the recipe. Taste first, then adjust.
If the sauce feels too thick- Add a splash of reserved pasta water and gently stir over low heat until it loosens.
If the sauce feels too thin– Let it simmer for a couple of extra minutes uncovered. The Parmesan will also help thicken it as it melts.

Large pot of Creamy rotini pasta in a boursin cheese sauce with spinach and sun-dried tomatoes, a wooden spoon is scooping into the pasta.

Frequently Asked Questions

What is Boursin?

Boursin is a French soft, creamy, spreadable cheese that’s flavored with herbs, garlic, or other seasonings. It was created in Normandy in the 1950s by François Boursin and has since become a kitchen staple. Because it is already seasoned, it has a multitude of uses in the kitchen. It melts beautifully into sauces, giving them a luscious creaminess. The Garlic & Fine Herbs variety is especially perfect for pasta: it blends garlic, parsley, and chives into one tasty little package. Instead of chopping herbs and mincing extra garlic, you simply stir in the Boursin, and the sauce becomes rich and flavorful in minutes.

Can I make this ahead of time?

You can, but creamy pasta is always best served fresh. If you need to prep ahead, make the sauce and chicken mixture and store it separately from the pasta. Reheat gently and toss with freshly cooked pasta for the best texture.

How do I reheat leftovers without drying it out?

Reheat gently on the stove over low heat and add a splash of broth, milk, or water to loosen the sauce. Cream-based sauces tighten up in the fridge, so adding a little liquid helps bring it back to life.

Substitutions & Variations

This recipe is flexible by design. Here are a few easy ways to make it your own:

Swap the chicken for shrimp, Italian sausage or even steak.
Add mushrooms or roasted broccoli (or your fav) for extra veggies.
Use half-and-half instead of heavy cream for a lighter sauce.
Try a different Boursin flavor (such as Shallot & Chive) for a subtle twist.
A pinch of red pepper flakes adds gentle heat that pairs beautifully with the creamy sauce.

Storing and Freezing

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it chills, so add a splash of milk, cream, or broth when reheating to loosen it back up. Cream-based sauces don’t freeze well, so this pasta is best enjoyed fresh.

To reheat, warm gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts, stirring between each. Avoid high heat to prevent the sauce from separating.

Two bowls of Boursin Chicken Pasta, one in the background. Pasta is in a creamy sauce and has chicken, sun-dried tomatoes and spinach, garnished with parmesan cheese and fresh ground pepper.

What to Serve with Boursin Chicken Pasta

Warm bread is always a great idea, I recommend these Crescent Rolls. I love having a fresh salad too, like this Kale Crunch Salad, it’s simple and easy to make keeping dinner time stress free.

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