This Creamy Rigatoni with Boursin Cheese delivers a silky, herb-kissed sauce that clings to each ridged tube of pasta. The sauce is smooth, garlicky, and slightly tangy from the Boursin, while the rigatoni gives a satisfying bite. It’s special because the Boursin melts into a glossy, flavorful cream with no need for heavy cream or fancy steps.
Top reasons to make this:
- Fast weeknight dinner that still feels special
- Uses simple pantry items plus one flavorful cheese
- Crowd-pleaser for family dinners or casual guests
Why You’ll Love This Recipe
- Ready in about 30–35 minutes, perfect for busy nights.
- Uses pantry staples plus one small pack of Boursin for big flavor.
- One-pot-ish: less fuss, fewer dishes.
- Great for leftovers that reheat well for lunch.
For a similar cozy pasta-soup vibe, try Creamy Chicken Macaroni Cheese Soup when you want a spoonable version of comfort food.
Ingredients of Creamy Rigatoni with Boursin Cheese
- 1 lb ground beef or Italian sausage
- 1 yellow onion, diced
- 3–4 garlic cloves, minced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 24 oz jar of spaghetti sauce or marinara
- 1 lb rigatoni pasta
- 4 cups chicken broth
- 5 oz package of Garlic and Herb Boursin cheese
- Fresh grated parmesan, for serving
- Dried or fresh parsley, for garnish
- Salt and pepper, to taste
(If you want, separate into components — “For the Sauce” and “For Serving” — but all ingredients here are ready to use.)
Step-by-Step Instructions of Creamy Rigatoni with Boursin Cheese
- Heat a large deep skillet or wide pot over medium-high heat and brown the ground beef or Italian sausage until no pink remains; drain excess fat if needed.
- Add the diced onion to the meat and sauté until soft and translucent, about 4–5 minutes.
- Stir in the minced garlic, onion powder, garlic powder, and Italian seasoning; cook 30–60 seconds until fragrant.
- Pour in the spaghetti sauce and chicken broth, stirring to combine and scraping up any browned bits from the pan.
- Bring the sauce to a gentle boil, then add the rigatoni and reduce the heat to a simmer.
- Cook, uncovered, stirring occasionally, until the rigatoni is just al dente and most of the liquid is absorbed, about 12–14 minutes (check package directions and adjust).
- Remove the pot from heat and stir in the Garlic and Herb Boursin cheese until it melts into a creamy sauce.
- Season with salt and pepper to taste, and stir in a handful of grated parmesan for extra richness.
- Serve hot, topped with more parmesan and a sprinkle of parsley.
Tips for Success
- Use hot broth so the rigatoni cooks evenly and the sauce comes together faster.
- Stir occasionally while cooking the pasta so it doesn’t stick or clump.
- Finish off the sauce off heat to prevent the Boursin from separating gentle folding melts it best.
- Reserve a little pasta water to loosen the sauce if it gets too thick.
Substitutions & Variations of Creamy Rigatoni with Boursin Cheese
To Make It Vegan/Gluten-Free:
- Vegan: Swap the meat for plant-based crumbles, use a dairy-free herb cheese spread or mashed silken tofu blended with nutritional yeast and garlic, and pick a vegan marinara.
- Gluten-Free: Use gluten-free rigatoni and check that your broth and sauce are labeled gluten-free.
Variations:
- Stir in a couple of handfuls of baby spinach or kale at the end for greens.
- Add sliced mushrooms or roasted red peppers when sautéing the onions.
- Swap ground beef for shredded rotisserie chicken and use chicken broth for a lighter version.
- For extra heat, add red pepper flakes when you add the spices.
Storage Instructions of Creamy Rigatoni with Boursin Cheese
Refrigerator:
- Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of broth or milk to revive the sauce.
Freezer:
- This dish is best frozen without the Boursin added; freeze cooked pasta and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and add fresh Boursin when reheating for best texture.
Make-Ahead:
- Cook through the simmer step and cool. Store the pasta and sauce separately from the Boursin, then reheat and stir in the cheese just before serving for the freshest texture.
Frequently Asked Questions (FAQ) of Creamy Rigatoni with Boursin Cheese
Can I use a different soft cheese if I don’t have Boursin?
Yes. Cream cheese plus herbs, a herbed goat cheese, or ricotta mixed with garlic and parsley can work. Boursin gives a unique garlic-herb kick, so adjust seasonings.
Will the pasta soak up all the sauce if I make it ahead?
It can. Keep a little broth or milk on hand to loosen the sauce when reheating. Storing sauce and pasta separately helps preserve texture.
Can I make this in a slow cooker or Instant Pot?
You can cook the meat and onions first, then combine in an Instant Pot with sauce, broth, and pasta, using a shorter pasta time and quick release. With a slow cooker, pasta can overcook add cooked pasta near the end.
Final Thoughts
Creamy Rigatoni with Boursin Cheese is an easy, flavorful weeknight winning meal that feels indulgent without a lot of work. The herb-garlic Boursin brightens the sauce and keeps the dish tasting fresh. Try it tonight, then come back and tell others how it turned out leave a comment and a star rating so others know what to expect. Enjoy!
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Creamy Rigatoni with Boursin Cheese
A comforting, silky pasta dish featuring a rich Boursin cheese sauce, perfect for busy weeknights.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 1 lb ground beef or Italian sausage
- 1 yellow onion, diced
- 3–4 garlic cloves, minced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 24 oz jar of spaghetti sauce or marinara
- 1 lb rigatoni pasta
- 4 cups chicken broth
- 5 oz package of Garlic and Herb Boursin cheese
- Fresh grated parmesan, for serving
- Dried or fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Heat a large deep skillet or wide pot over medium-high heat and brown the ground beef or Italian sausage until no pink remains; drain excess fat if needed.
- Add the diced onion to the meat and sauté until soft and translucent, about 4–5 minutes.
- Stir in the minced garlic, onion powder, garlic powder, and Italian seasoning; cook for 30–60 seconds until fragrant.
- Pour in the spaghetti sauce and chicken broth, stirring to combine and scraping up any browned bits from the pan.
- Bring the sauce to a gentle boil, then add the rigatoni and reduce the heat to a simmer.
- Cook, uncovered, stirring occasionally, until the rigatoni is just al dente and most of the liquid is absorbed, about 12–14 minutes.
- Remove the pot from heat and stir in the Garlic and Herb Boursin cheese until it melts into a creamy sauce.
- Season with salt and pepper to taste, and stir in a handful of grated parmesan for extra richness.
- Serve hot, topped with more parmesan and a sprinkle of parsley.
Notes
For best results, use hot broth and finish the sauce off heat to prevent the Boursin from separating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Meat