Viral Baked Boursin Cheese Pasta Recipe

If you want a creamy, comforting pasta that feels fancy but takes almost no effort, this baked Boursin pasta is it. The Boursin melts into a garlicky herb sauce that coats every bite of pasta, with jammy tomatoes and wilted spinach throughout. It’s an easy weeknight dinner that tastes like you tried way harder than you did, and if you’ve made my Tini’s mac and cheese or one-pan baked dumplings, you already know I don’t miss on viral TikTok recipes.

Why I Love This Boursin Cheese Pasta Recipe

I first discovered this recipe through my friend Nick, who saw a viral TikTok video of pasta made with Boursin cheese. He sent me the video and told me I had to try coming up with a version of it, and that's exactly what I did. The magic comes from the simple ingredients. Once they roast and burst, they get sweet and jammy, and when you stir in the Boursin it melts into a creamy, garlicky, herb-packed sauce that tastes way fancier than the effort it takes.

This is now one of my go-to impress with minimal effort dinners. It’s mostly hands-off, it comes together fast, and it hits every time because the flavor is built right into the cheese. If you like easy pasta recipes with big payoff, this one belongs in your rotation, right up there with my Ditalini pasta, so definitely check that out next.

Now, don't just take my word for it; look at what this reader said:

This boursin pasta was amazing!!! Two thumbs up from all of us in the Stafford family -Emily Stafford

Ingredients

Here's everything you'll need to make this pasta dish:

• 2 cups cherry tomatoes
• 2 cups fresh spinach
• ⅓ cup extra virgin olive oil
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon salt
• 1 (5.2-ounce) package Boursin, Garlic and Fine Herbs
• 10 ounces pasta of choice
• 3 tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese

How To Make Boursin Cheese Pasta

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F and lightly grease a baking dish. Add the spinach and cherry tomatoes to the dish, and nestle the Boursin cheese in the center.

Drizzle with olive oil, sprinkle with salt and pepper, and bake for 20-30 minutes, or until the tomatoes are soft.

Step 2: Cook the Pasta

While the tomatoes and cheese bake, cook your pasta according to package directions. Drain and set it aside.

Step 3: Combine the Ingredients

Remove the baking dish from the oven and mash the softened Boursin cheese and cherry tomatoes together. Stir in the chopped basil and minced garlic.

Step 4: Toss the Pasta

Add the cooked pasta to the baking dish and toss until everything is evenly coated. Sprinkle with grated Parmesan cheese and garnish with extra basil before serving.

Expert Tips To Make The Best Boursin Cheese Pasta

• Roast hot enough to burst the tomatoes: You want the cherry tomatoes soft, wrinkled, and easily smashed with the back of a spoon so they turn jammy and release their juices. If your tomatoes aren’t bursting at 350°F, give them a little longer, or bump the oven to 400°F for faster roasting and deeper flavor.
• Use a shallow baking dish for better roasting. A wide, shallow dish helps the tomatoes roast and concentrate instead of steaming. If the tomatoes are piled too deep, they release liquid and soften without getting that sweet, roasted flavor.
• Salt the tomatoes before baking: A good pinch of salt up front pulls out moisture and makes the tomatoes taste sweeter and more intense after roasting. It also helps the sauce taste seasoned without needing a ton of extra salt later.
• Don’t overdo the oil: Olive oil helps the tomatoes roast and keeps the sauce silky, but too much can make the finished pasta feel greasy. A light drizzle is perfect because Boursin already brings richness.
• Cook the pasta just shy of al dente: The pasta will soak up sauce when you toss it with the hot tomatoes and cheese. Pull it a minute early so it stays perfectly tender after mixing.
• Save pasta water: Before draining, reserve ½ cup of pasta water. If the sauce feels too thick, add a splash at a time while tossing. The starch helps the Boursin melt into a glossy sauce that clings to every noodle.
• Add garlic after roasting: Garlic can burn in the oven and turn bitter. Stirring in minced garlic after the dish comes out keeps the flavor fresh and punchy without harshness.
• Mix the Boursin while everything is hot: Stir as soon as it comes out of the oven so the cheese melts smoothly into the tomato juices. You want it creamy and cohesive, not in little clumps.
• Spinach tip so it stays bright: If you’re using spinach, it wilts fast. Mixing it in at the end keeps it greener and fresher. If you want it fully wilted, stir it into the hot dish right when it comes out, then wait 1–2 minutes before adding pasta.
• Finish with basil and Parmesan right before serving: Basil can lose its freshness if it cooks too long, so add it at the end. Parmesan adds salty, nutty depth, but start light since Boursin is already seasoned, then add more to taste.
• Brighten the flavors: A small squeeze of lemon at the end brightens the creamy sauce and balances the richness. Not required, but it makes the flavors pop.

Boursin Pasta FAQS

What is Boursin cheese pasta?

Boursin cheese pasta is an easy baked pasta recipe where cherry tomatoes roast until jammy, then Boursin melts into the tomato juices to create a creamy garlic-and-herb sauce. You toss in hot pasta so it coats every noodle like a restaurant-style creamy tomato pasta.

Can I use any flavor of Boursin?

Yes. Garlic and fine herbs are the classic choice, but Shallot & Chive or Black Pepper also work really well. Just keep in mind that different flavors change the final taste, and some are saltier than others, so season lightly at first and adjust at the end.

What pasta shape works best for Boursin pasta?

Short shapes that hold sauce are perfect, like penne, rigatoni, fusilli, or cavatappi. Long pasta like spaghetti works too, but the sauce clings best to shapes with ridges or spirals.

Why is my sauce too thick?

Boursin thickens as it melts, and pasta absorbs sauce quickly. Fix it by adding a splash of reserved pasta water while tossing. The starch loosens the sauce and makes it glossy.

Why is my sauce watery?

This usually happens if the tomatoes are steamed instead of roasted. Use a shallow dish, don’t overcrowd the tomatoes, and roast until they burst and look jammy. If it’s already watery, keep stirring in the hot pan for a minute and add Parmesan to help tighten it up.

Can I add protein?

Absolutely. Rotisserie chicken, cooked shrimp, Italian sausage, or crispy bacon are all great. Add cooked protein at the end when you toss the pasta so it warms through without overcooking.

Can I make Boursin pasta ahead of time?

It’s best fresh, but you can roast the tomatoes and Boursin ahead and refrigerate. When ready to eat, rewarm the sauce gently, cook pasta fresh, and toss together with a splash of pasta water to bring the sauce back to life.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently and add a splash of water or milk to loosen the sauce as it warms, since it thickens when chilled.

Can I use cream instead of pasta water?

You can, but you don’t need to. Pasta water is the best way to loosen the sauce without making it heavy. If you want it extra rich, a small splash of cream works, but start small.

Final Thoughts

This baked Boursin pasta recipe is creamy, flavorful, and so, so easy to make. It’s a perfect choice for when you’re craving comfort food that feels fancy but is a breeze to make. As always, if you give it a try, let me know how it goes for ya in the comments below.

More Pasta Recipes To Try Next

• Olive Garden chicken pasta
• Chicken bacon ranch pasta
• Creamy pesto pasta
• Gigi Hadid vodka pasta
• Lobster pasta