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This Sheet Pan Boursin Pasta with Chicken Sausage & Roasted Tomatoes is the delicious viral recipe you’ve probably seen all over Instagram…and it’s easy to see why! Chicken sausage, juicy tomatoes, fresh garlic, and creamy Boursin cheese roast together on one sheet pan until the tomatoes burst, the cheese gets beautifully golden, and everything is swimming in the most delicious garlicky tomato juices.
Once roasted, smash the softened garlic and toss everything together with tender pasta, chopped kale, Parmesan cheese, and a splash of starchy pasta water. The result is a creamy, savory pasta dinner loaded with roasted tomato flavor and little bites of chicken sausage throughout. It’s easy, incredibly flavorful, and uses just one sheet pan for the main ingredients, making it a perfect weeknight dinner.
We hope you get a chance to try it!
Let me show you how to make it happen!
Preheat your oven to 450 degrees.
Line a large baking sheet with foil, or parchment paper. Pour out your grape tomatoes onto one side of the pan and sprinkle the peeled garlic cloves out evenly over the tomatoes.
Grab a package of Chicken Sausage (we like the Aidells Italian Style Smoked Chicken Sausage). Slice the sausage links into 1/2 inch rounds and add them to the opposite side of the sheet pan.
Grab a package of Boursin Cheese (we like Garlic and Fine Herb), unwrap the package and place the cheese in the center of the pan. Drizzle everything with the olive oil and sprinkle with salt and pepper.
Place the pan in the oven and roast for 15-20 minutes or until the tomatoes are bursting and the cheese is beginning to get brown and lovely on top.
While the sheet pan of goodness is roasting away, cook your pasta according to the package instructions. Just before you drain the pasta, grab a glass measuring cup and scoop out about 1 cup of the hot starchy pasta water. We’re going to use this later on for the sauce.
Remove the pan from the oven. Take a fork and smash the garlic cloves until each one becomes broken down and pasty.
To a large mixing bowl, add 3 cups of chopped kale or spinach, and 5-6 large leaves of basil that you have torn into pieces with your fingers. Add everything from the sheet pan into the bowl, including the juices from the tomatoes. Get it all in there, gang. There’s so much flavor in that pan! Add the hot pasta and about 1/2 cup of the starchy reserved water.
Stir it all together to combine. Give it a taste and add more salt, pepper, or starchy water to your liking.
Dish into individual serving bowls and top with parmesan cheese.
Serve immediatly!
Enjoy!
Ingredients
- 3 C grape tomatoes
- 1 whole head of garlic, peeled and broken into cloves
- 1 (12 oz) package Chicken Sausage (we like Aidells Italian Style)
- 1 (5.2 oz) round of Boursin Cheese (we like Garlic and Herb)
- 3 Tb olive oil
- salt and pepper
- 1/2 (16 oz ) box of cellentani pasta (or penne or bowtie)
- 1 C starchy pasta water
- 3 C chopped kale or spinach
- 5-6 leaves fresh basil
- 1 C parmesan cheese, grated
Instructions
- Preheat your oven to 450 degrees.
- Line a large baking sheet with foil, or parchment paper. Pour out your grape tomatoes onto one side of the pan and sprinkle the peeled garlic cloves out evenly over the tomatoes.
- Grab a package of Chicken Sausage (we like the Aidells Italian Style Smoked Chicken Sausage). Slice the sausage links into 1/2 inch rounds and add them to the opposite side of the sheet pan.
- Grab a package of Boursin Cheese (we Garlic and Fine Herb), unwrap the package and place the cheese in the center of the pan. Drizzle everything with some olive oil and sprinkle with salt and pepper. Place the pan in the oven and roast for 15-20 minutes or until the tomatoes are bursting and the cheese is beginning to get brown and lovely on top.
- While the sheet pan of goodness is roasting away, cook your pasta according to the package instructions. Just before you drain the pasta, grab a glass measuring cup and scoop out about 1 cup of the hot starchy pasta water. We're going to use this later on for the sauce.
- Remove the pan from the oven. Take a fork and smash the garlic cloves until each one becomes broken down and pasty.
- To a large mixing bowl, add your chopped kale or spinach, and 5-6 large leaves of basil that you have torn into pieces with your fingers. Add everything from the sheet pan into the bowl, including the juices from the tomatoes. Get it all in there, gang. There's so much flavor in that pan! Add the hot pasta and about 1/2 cup of the starchy reserved water.
- Stir it all together to combine. Give it a taste and add more salt, pepper, or starchy water to your liking. Dish into individual serving bowls and top with parmesan cheese.
- Serve immediately and enjoy!
Recipe adapted from Its a Flavorful Life
