Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.

In the last 2-3 minutes of cooking, stir in the broccoli florets. This ensures they are vibrant and tender. If using frozen, make sure they are thawed.

In a skillet over medium heat, add the Boursin cheese and milk or cream. Stir for 3-5 minutes until melted and creamy, adding reserved pasta water if needed.

Reduce skillet heat to low. Add drained pasta and broccoli, tossing gently to coat in sauce. Season with salt and pepper to taste.

Serve hot, garnished with Parmesan, parsley, or red pepper flakes as desired. Enjoy!