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Easy Boursin Pasta Recipe for One

This easy Boursin Pasta recipe is one of those basic recipes you can add to your everyday cooking repertoire.  If you’re looking for a simple creamy Boursin pasta recipe that is versatile, then this is the one for you.  It’s great just the way it is; however, you can add steamed broccoli or leftover chicken for an amazingly hearty meal.

Fettuccini Alfredo toped with pepper flakes

For an easy Fettuccine Alfredo recipe, look no further.   Turn a few simple ingredients into a perfect weekday  or weekend meal.

Ingredients

  • Dried fettuccine: You can substitute linguine. When I use linguine, I’m also adding in a little extra like diced Chicken and Broccoli.
  • Butter: Don’t forget to add in the butter for that creamy authentic flavor.
  • Heavy Cream: I’m a traditionalist here, but you can also use whipping cream or whole milk.
  • Parmesan, Gruyere, and Boursin Garlic & Herb Cheese: My secret triple cheese sauce makes such a delicious Alfredo sauce.
  • Garlic powder: I like garlic powder, NOT garlic salt.
  • Red pepper flakes give the sauce a little kick, but if you don’t care for spicy, feel free to omit them.

Recipe Variations

  • Adding chicken and broccoli to the Boursin Pasta Sauce makes this an amazingly hearty meal.
  • Substitute Penne or Bow Tie pasta.

How to make the Sauce from Scratch.

  1. Cook pasta according to box instructions
  2. Melt butter in a large skillet; add and melt the Boursin cheese. When melted, stir in cream. You can use olive oil also or a mix of the two.
  3. Remove from heat and add in the Gruyere and Parmesan cheese, stirring until melted and you have a cream Boursin pasta sauce.
  4. Add cooked pasta to the skillet and toss to coat the Fettuccine.
  5. Sprinkle the red pepper flakes on top of each serving of Fettuccine Alfredo.

What to serve with Boursin Fettuccine Alfredo?

A leafy green salad is the perfect side dish, and don’t forget the garlic bread or a fresh crusty baguette.

What’s the best way to reheat leftovers?

Reheat your pasta in a skillet over low heat, stirring occasionally.  I prefer not to reheat pasta in the microwave; it tends to overcook the pasta. You can add in a little fluid if it’s too dry.

Tips

For a truly old fashion version, mix up the Butter and Parmesan and use some of the pasta water.  So if you don’t have heavy cream around, go old-world authentic with these three simple sauce ingredients. Personally, I learned to cook this dish in Italy, and we always used heavy cream.

The ingredients are so simple, and the only thing that I don’t keep in my fridge at all times is the heavy cream.

Don’t freeze the heavy cream in the carton; instead, freeze it in smaller portions.  I use my extra-large silicon ice cube tray.  Each compartment holds about ¼ cup of liquid.

Fill the ice cube tray, and when completely frozen, pop the cubes out and store them in a plastic freezer bag.

When you are ready to use the cream, just let it thaw in the fridge overnight, then shake well to mix it up because the butterfat will separate.    

Can you use milk instead of heavy cream for Alfredo sauce?

Whipping cream would be my first choice, but, Yes, you substituting milk is the best replacement as it doesn’t have a noticeable difference in the taste but the sauce will be thinner.

Is heavy cream and heavy whipping cream the same?

The difference between the two is in the fat content. Heavy cream is generally at least 36% milk fat and whipping cream is a little less with about 30% milk fat. The heavy cream is going to have a little heavier texture and flavor.

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Fettuccine alfredo on blue rim plate

Boursin Pasta Sauce

This is my recipe from Italy. It doesn't get much simpler than this!
4.25 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 serving
Calories: 428kcal
Author:Sydney Dawes

Ingredients

  • 4 ounces dried fettuccine
  • 1 teaspoon butter
  • 2 tablespoons heavy cream
  • 2 tablespoon grated Parmesan cheese
  • 2 tablespoons grated Gruyere
  • 2 dashes garlic powder
  • 2 ounces Boursin Garlic & Herb Cheese
  • red pepper flakes

Instructions

  • Cook pasta according to box instructions
  • Melt butter in a large skillet, melt the Boursin cheese, and then stir in cream.
  • Remove from heat and add in the Parmesan and Gruyere stirring until melted and smooth.
  • Add cooked pasta to the skillet and toss to coat the Fettuccine.
  • Sprinkle red pepper flakes on top of each serving of Fettuccine Alfredo.

Notes

For a heartier dish add cooked chicken and Broccoli.

Nutrition

Serving: 1g | Calories: 428kcal | Carbohydrates: 19g | Protein: 14g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 456mg | Fiber: 1g | Sugar: 2g
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3 Comments

  1. I’ve been looking for an easy alfredo! I’m giving this a try. I love the idea of using the Gruyere and Boursin cheeses.

    1. Hi Katie,

      Thank you for your comment and please let me know if you make this. I love Gruyere and Boursin cheeses so try to use them whenever possible!