Boursin Alfredo

Boursin Alfredo- This rich and creamy pasta is made even creamier with the addition of Boursin cheese.

February 9, 2025 by Nicole Collins

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Today, we’re making Boursin Alfredo!

If there’s one thing about me, it’s that I don’t eat a ton of pasta. But when I do, I want a creamy, dreamy sauce. I’ve always been team white sauce; but as I continue to get older, I know it’s not the best idea for me to basically drink a tub of heavy cream every time I want some pasta. That’s probably why I don’t eat a lot of pasta to begin with.

I still stand on this, but one of my most delicious recipes to come from pandemic living was my lightened up alfredo sauce. I use a mixture of low fat milk and heavy cream for the liquid; then, I use low fat cream cheese to help thicken up the sauce. We’ve made various versions of this same sauce a few times over the past few years. And, it’s a winner every time.

Well today, we’re making another variation of that glorious sauce. But in this version, we’re swapping the cream cheese for creamy, herbaceous Boursin cheese.

Let’s talk pasta. I feel like a long skinny pasta like fettucine or linguine is a typical pairing for alfredo sauce. I 100% support that choice. For me personally, I like to use a short cut, tubular pasta so all that creamy sauce can load up in the little crevices. For this recipe, you do you. Both work swimmingly.

Our sauce is incredibly simple. We’ll start by cooking some minced garlic in some melted butter for no longer than a minute until it’s nice and fragrant. Then, we’ll add in our milk and cream, half a block of Boursin cheese, a handful of freshly shredded parmesan cheese, and a pinch of salt and pepper. We’ll give everything a good mix until the cheeses have melted and blended into the sauce. Then, we’ll let the sauce simmer for a couple minutes until the sauce starts to thicken, toss in our cooked pasta, and that’s all she wrote. It’s so incredibly simple that if you time this all perfectly, the whole meal can be done in 10ish minutes.

Because I opted to make this a meatless dish, I added a couple special garnishes to the plate to make everything feel a smidge more special. A little fresh minced parsley adds a beautiful pop of color to the plate. And, some crushed garlic butter croutons add a lovely bite of texture. But if you want to add some protein to this pasta, I totally support that. Some grilled chicken or roasted shrimp would be beyond delicious with this bowl of creamy goodness.

This pasta is everything you could want out of an alfredo sauce, and more. It’s rich and creamy. It’s nice and garlicky. The garlic and herb Boursin cheese adds a nice light touch of herbs in the creamiest cheesiest way. Then, you get that surprise pop of crunch from the crushed croutons. It’s a showstopper, for sure!

And if, let’s say, you made this and some garlic bread (new recipe coming soon!) for your Valentine’s Day dinner, 2 garlic breaths cancel each other out. So, you’re good to go!

Alright, everyone. Can someone do me a favor and make this recipe using the new black truffle flavor of Boursin? I can’t find any around me, but I know it’d be sooooo good! I need to know!

In the meantime, I hope you guys enjoy! And, let’s eat!   

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Boursin Alfredo

Serves: 2          Print

Ingredients:

• 4 oz pasta (I used mezzi rigatoni)

• 1 tbsp unsalted butter

• 1 large garlic clove, minced

• ½ cup heavy cream

• ½ cup milk (I used 1%)

• ½ of a 5.3 oz pack Garlic and Fine Herbs Boursin cheese

• ½ cup freshly shredded parmesan

• salt and pepper, to taste

• minced parsley and crushed garlic butter croutons, for garnish

Directions:

1. Cook pasta in salted water according to package directions until al dente.

2. Meanwhile, melt butter in a large saute pan over medium heat. Add garlic, and saute about 30 seconds- 1 minute until fragrant.

3. Add heavy cream, milk, Boursin cheese, parmesan, and a pinch of salt and pepper, to taste. Stir constantly until cheeses are melted and incorporated. Reduce heat to low, and simmer sauce for 5-6 mins, stirring occasionally, until the sauce is slightly thickened. Add cooked pasta to the sauce, toss to coat, and cook for about 1 minute more. Taste for seasoning, and add another pinch of salt and pepper, if needed.

4. To serve, divide pasta between two plates. Garnish with minced parsley and crushed croutons, if desired. Enjoy!
   

Recipe notes:

*You can use either a long or short cut pasta for this. Both work great. I love the mezzi rigatoni, because the sauce fills up the tubes. Mmmm…

*For the garnish, I take 3 or 4 croutons, put them in a plastic baggie, and crush them to crumbs in my hands. It adds nice texture with little to no effort!

*You could absolutely add a protein to this pasta to amp it up a bit. Grilled chicken or shrimp would be delish!