Picture this: a cold evening, the aroma of garlic, herbs, and creamy sauce wafting through the kitchen as you prepare a dish that feels as luxurious as it tastes. Creamy Rigatoni with Boursin Cheese is the kind of recipe that’s perfect for those moments when you want comfort food with a hint of elegance. The creamy, herbaceous flavor of Boursin cheese melts beautifully into a smooth sauce that clings to every piece of rigatoni. It’s quick enough for a weeknight meal but fancy enough to impress guests at your next dinner party.
For me, this dish always brings a sense of calm. I can still remember the first time I made it—a rushed Tuesday evening, rummaging through the fridge and discovering a forgotten round of Boursin. Within 30 minutes, magic happened. It’s now a go-to in our house, and I know it’ll quickly become a staple in yours, too.
Why You’ll Love This Recipe:
- Luxuriously Creamy: The Boursin cheese adds an irresistible smoothness to the sauce.
- Bursting with Flavor: With hints of garlic and herbs from the cheese, every bite is deeply flavorful.
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy nights.
- Customizable: It’s a fantastic base for adding your favorite vegetables or proteins.
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup chicken broth
- 1 cup heavy cream
- 5.2 oz (1 package) garlic and herb Boursin cheese
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make Creamy Rigatoni with Boursin Cheese
Step-by-Step Instructions:
- Cook the Rigatoni:
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions. Reserve 1/2 cup of pasta water before draining, and set the pasta aside. - Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes, until softened. Stir in the minced garlic, dried thyme, and red pepper flakes (if using), and cook for another minute, letting the flavors bloom. - Deglaze and Start the Sauce:
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for about a minute to reduce slightly. - Melt the Boursin Cheese:
Lower the heat to medium-low and add the heavy cream, stirring gently to combine. Crumble the Boursin cheese into the skillet and stir until it’s fully melted and the sauce is creamy and smooth. - Combine Pasta and Sauce:
Add the cooked rigatoni to the skillet and toss to coat in the sauce. If the sauce is too thick, gradually stir in the reserved pasta water until it reaches your desired consistency. - Season and Garnish:
Taste the sauce and season with salt and pepper as needed. Transfer the pasta to serving plates or a large serving bowl, and garnish with fresh parsley for a pop of color and brightness. - Serve:
Serve immediately while warm, and enjoy the rich, creamy goodness!
Helpful Tips:
- Don’t Skip the Pasta Water: The starch in the reserved pasta water is key to loosening the sauce and helping it stick to the rigatoni.
- Use Boursin Variations: While garlic and herb is a classic, Boursin comes in other flavors like shallot and chive, which work wonderfully in this dish.
- Add Vegetables or Protein: For a heartier version, toss in roasted mushrooms, spinach, or cooked chicken.
- Warm the Cheese: Bring the Boursin cheese to room temperature before adding it to the skillet for easier melting.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-inspired
Notes:
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to revive the sauce.
- Want a lighter sauce? Swap half of the heavy cream for whole milk or a plant-based alternative like almond or cashew milk.
Nutritional Information (per serving):
- Calories: 580
- Protein: 15g
- Carbohydrates: 50g
- Fat: 36g
- Fiber: 2g
Frequently Asked Questions:
Can I use a different pasta shape?
Absolutely! While rigatoni is great for holding the sauce, penne, farfalle, or even fettuccine would work just as well.
Can I make this recipe vegetarian?
Yes, simply replace the chicken broth with vegetable broth for a vegetarian-friendly version.
Is there a substitute for Boursin cheese?
If you can’t find Boursin, use cream cheese and mix in your own garlic and herb seasoning for a similar flavor profile.
Related Recipes:
If you love creamy pasta dishes, you’ll want to try these recipes next:
Conclusion:
Creamy Rigatoni with Boursin Cheese is the perfect blend of simplicity and indulgence. Whether you’re cooking for your family or hosting friends, this dish is sure to impress. Its rich, velvety sauce and herbaceous flavor make every bite feel like a special occasion. Plus, with just a handful of ingredients and minimal prep time, it’s a recipe you’ll keep coming back to. So go ahead, grab that box of rigatoni and the Boursin cheese—you’re about to discover your new favorite pasta dish!
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Creamy Rigatoni with Boursin Cheese
Description
Picture this: a cold evening, the aroma of garlic, herbs, and creamy sauce wafting through the kitchen as you prepare a dish that feels as luxurious as it tastes. Creamy Rigatoni with Boursin Cheese is the kind of recipe that’s perfect for those moments when you want comfort food with a hint of elegance. The creamy, herbaceous flavor of Boursin cheese melts beautifully into a smooth sauce that clings to every piece of rigatoni. It’s quick enough for a weeknight meal but fancy enough to impress guests at your next dinner party.
For me, this dish always brings a sense of calm. I can still remember the first time I made it—a rushed Tuesday evening, rummaging through the fridge and discovering a forgotten round of Boursin. Within 30 minutes, magic happened. It’s now a go-to in our house, and I know it’ll quickly become a staple in yours, too.
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup chicken broth
- 1 cup heavy cream
- 5.2 oz (1 package) garlic and herb Boursin cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Rigatoni:
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions. Reserve 1/2 cup of pasta water before draining, and set the pasta aside. - Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes, until softened. Stir in the minced garlic, dried thyme, and red pepper flakes (if using), and cook for another minute, letting the flavors bloom. - Deglaze and Start the Sauce:
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for about a minute to reduce slightly. - Melt the Boursin Cheese:
Lower the heat to medium-low and add the heavy cream, stirring gently to combine. Crumble the Boursin cheese into the skillet and stir until it’s fully melted and the sauce is creamy and smooth. - Combine Pasta and Sauce:
Add the cooked rigatoni to the skillet and toss to coat in the sauce. If the sauce is too thick, gradually stir in the reserved pasta water until it reaches your desired consistency. - Season and Garnish:
Taste the sauce and season with salt and pepper as needed. Transfer the pasta to serving plates or a large serving bowl, and garnish with fresh parsley for a pop of color and brightness. - Serve:
Serve immediately while warm, and enjoy the rich, creamy goodness!
Notes
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to revive the sauce.
- Want a lighter sauce? Swap half of the heavy cream for whole milk or a plant-based alternative like almond or cashew milk.