Dinner is quick and simple with this one‑pot, 30‑minute Boursin Orzo with Chicken. It delivers a creamy, herb‑forward sauce that feels like risotto but comes together much easier.
Love Boursin? Try other favorites like Boursin Chicken, Creamy Boursin Gnocchi, or Ridiculously Easy Boursin Pasta for more cheesy, herby meals.
Why you’ll love it
This recipe pairs Boursin—creamy, garlicky, and herb‑filled French cheese—with orzo, the rice‑shaped pasta that soaks up flavor. The result is a comforting, one‑pot chicken pasta that’s rich, aromatic, and kid‑friendly.
It’s ideal for busy weeknights: a short ingredient list, minimal cleanup, and speedy prep. It also makes excellent use of rotisserie or leftover chicken, turning ordinary pantry staples into a dinner the whole family will enjoy.
What you’ll need
- Olive oil and butter – for sautéing.
- Onion and garlic – aromatic base; sweet Vidalia or a regular yellow onion both work.
- Orzo – a rice‑shaped pasta available in the dry pasta aisle.
- Chicken broth – adds savory depth to the sauce.
- Boursin – I used Garlic & Fine Herb; its creamy, herby flavor makes the sauce irresistible.
- Spinach – for freshness and color.
- Cooked chicken – rotisserie or leftover chicken makes this very convenient.
How to make Boursin orzo
Overview with photos; full recipe details appear in the recipe card below.
Heat olive oil and butter in a pot over medium‑high heat and sauté the chopped onion until softened. Stir in minced garlic and the orzo, toasting the pasta briefly for two to three minutes to develop flavor.
Pour in chicken (or vegetable) broth, bring to a gentle bubble, and simmer uncovered for about 10 minutes, stirring frequently. When the broth has mostly reduced and the orzo is tender, stir in the Boursin until the sauce is smooth and creamy.
Remove the pot from heat, fold in cooked chicken and packed spinach, then cover and let rest 5 minutes. The residual heat will wilt the spinach, warm the chicken through, and allow the orzo to absorb extra sauce. Season with salt and pepper and serve immediately.
Pro tip
- Stove and cookware heat levels vary. If the orzo seems undercooked and liquid is low, lower the heat and add a splash more broth. If there’s excess liquid after cooking, cover and let it rest a few minutes—the orzo will absorb the remaining liquid and thicken as it cools.
Substitutions and variations
- Try other Boursin flavors for a different twist—truffle Boursin is especially decadent.
- For an even richer sauce, replace 1/2 cup of broth with heavy cream.
- Swap cooked chicken for cooked shrimp for a seafood version.
- This recipe is designed for orzo; switching to rice will require adjusting liquid amounts and cooking time.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for a few days. The orzo will continue to absorb sauce, so it’s best eaten fresh.
- Reheat gently in a small saucepan over low heat with a splash of chicken broth to loosen the sauce if needed.
- Freezing is not recommended, as the texture of the sauce and pasta can change.
What to serve with Boursin orzo
- This is a satisfying one‑dish meal, but extra cheesy garlic bread or a slice of crusty bread pairs beautifully.
- A simple mixed green salad with a balsamic or creamy dressing adds brightness.
- If served as a side, it complements mains like baked salmon or pork tenderloin.
More easy orzo recipes
- Ground Beef Orzo with Tomato Cream Sauce
- Creamy Tuscan Orzo
- Creamy Spinach Bacon Orzo
- Italian Sausage Orzo
- Creamy Garlic Spinach Orzo
If you make this Boursin orzo or have questions, leave a comment. Share photos of your finished dish on Instagram to show how yours turned out.
Boursin Orzo with Chicken
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2.5 cups chicken or vegetable broth
- 1 (5.2 oz) package Boursin cheese, softened
- 2 cups packed fresh baby spinach
- 2 cups cooked chicken, chopped or shredded
- Salt & pepper to taste
- Fresh chives, chopped (optional)
Instructions
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Add the oil, butter, and chopped onion to a pot over medium‑high heat. Sauté the onion for 3–4 minutes until softened.
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Stir in garlic and orzo and cook 2–3 minutes, stirring often to toast the pasta slightly and infuse it with flavor.
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Pour in the broth. Once it begins to bubble, reduce heat to medium or medium‑low and simmer uncovered for about 10 minutes, stirring frequently. If liquid is evaporating too quickly before the orzo is tender, add a splash more broth.
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Stir in the Boursin until the sauce is smooth and creamy.
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Remove from heat, fold in the spinach and cooked chicken, then cover and let sit 5 minutes so the spinach wilts and the chicken warms through.
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Season with salt and pepper to taste. Garnish with chopped chives if desired and serve immediately.
Notes
- Cooking times are guidelines; at the end of step 3 the broth should be mostly absorbed and the orzo al dente. The orzo will continue to absorb liquid as it sits.
- Orzo is pasta shaped like rice. If you substitute rice, adjust liquid amounts and cooking time accordingly.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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