One Pot Boursin Pasta
One Pot Boursin Pasta
Ingredients
- 4 tablespoons unsalted butter, divided
- 2 garlic, to 3 cloves, finely minced
- 1 1/2 cups ditalini pasta, uncooked
- 2 1/2 cups chicken broth, or more as needed
- 1/3 cup heavy cream, or more as desired
- as needed salt, to taste
- as needed black pepper, to taste
- as needed chili flakes, to taste, plus more for garnish
- 5.3 ounces garlic and fine herbs Boursin cheese, at room temperature
- 1 tablespoon fresh lemon juice, to 2 tablespoons
- as needed fresh basil, for garnish
- as needed Parmesan cheese, for garnish
Instructions
- 1
Melt 2 tablespoons of the unsalted butter in a large pot or deep skillet over medium heat.
⏱️ 1 min
- 2
Add the finely minced garlic to the melted butter and sauté for 1 minute, stirring with a wooden spatula until fragrant.
⏱️ 1 min
- 3
Add the uncooked ditalini pasta to the pot with the sautéed garlic and butter, stirring to coat the pasta.
⏱️ 1 min
- 4
Pour in the chicken broth over the pasta. Stir the pasta and liquid mixture well.
⏱️ 1 min
- 5
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 10 min
- 6
Once the pasta is cooked, stir in the heavy cream and the remaining 2 tablespoons of unsalted butter.
⏱️ 1 min
- 7
Season the pasta with salt, black pepper, and chili flakes to taste.
⏱️ 1 min
- 8
Add the entire room temperature garlic and fine herbs Boursin cheese round directly into the pot with the pasta.
⏱️ 1 min
- 9
Add the fresh lemon juice to the mixture.
⏱️ 1 min
- 10
Stir vigorously with the wooden spatula until the Boursin cheese melts completely and combines with the pasta and sauce, creating a creamy consistency.
⏱️ 2 min
- 11
Serve immediately, garnished with fresh basil leaves, grated Parmesan cheese, and additional chili flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Boursin Pasta
- 4 tablespoons unsalted butter, divided
- 2 garlic, to 3 cloves, finely minced
- 1 1/2 cups ditalini pasta, uncooked
- 2 1/2 cups chicken broth, or more as needed
- 1/3 cup heavy cream, or more as desired
- as needed salt, to taste
- as needed black pepper, to taste
- as needed chili flakes, to taste, plus more for garnish
- 5.3 ounces garlic and fine herbs Boursin cheese, at room temperature
- 1 tablespoon fresh lemon juice, to 2 tablespoons
- as needed fresh basil, for garnish
- as needed Parmesan cheese, for garnish
Instructions
- 1
Melt 2 tablespoons of the unsalted butter in a large pot or deep skillet over medium heat.
⏱️ 1 min - 2
Add the finely minced garlic to the melted butter and sauté for 1 minute, stirring with a wooden spatula until fragrant.
⏱️ 1 min - 3
Add the uncooked ditalini pasta to the pot with the sautéed garlic and butter, stirring to coat the pasta.
⏱️ 1 min - 4
Pour in the chicken broth over the pasta. Stir the pasta and liquid mixture well.
⏱️ 1 min - 5
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 10 min - 6
Once the pasta is cooked, stir in the heavy cream and the remaining 2 tablespoons of unsalted butter.
⏱️ 1 min - 7
Season the pasta with salt, black pepper, and chili flakes to taste.
⏱️ 1 min - 8
Add the entire room temperature garlic and fine herbs Boursin cheese round directly into the pot with the pasta.
⏱️ 1 min - 9
Add the fresh lemon juice to the mixture.
⏱️ 1 min - 10
Stir vigorously with the wooden spatula until the Boursin cheese melts completely and combines with the pasta and sauce, creating a creamy consistency.
⏱️ 2 min - 11
Serve immediately, garnished with fresh basil leaves, grated Parmesan cheese, and additional chili flakes, if desired.
⏱️ 1 min