Boursin Chicken Baked Ziti: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best results, use a 6-quart slow cooker — a smaller one will be too crowded, and the pasta may not cook evenly. If you prefer a thicker sauce, use 20 oz of marinara instead of 24 oz.

The pasta absorbs liquid as it cooks, so the sauce will thicken naturally. If you want a golden, bubbly top, transfer the mixture to a broiler-safe dish and broil for 2-3 minutes after cooking.

To make this dish even easier, use pre-cut chicken breast strips or tenders and cut them into cubes. You can also substitute chicken thighs for extra juiciness.

For a spicy kick, add a pinch of red pepper flakes with the herbs. The Boursin cheese is the star — don't skip it, as it provides the creamy, garlicky flavor that makes this recipe special.

Variations

• Spicy Sausage Version: Replace half of the chicken with 1 lb of cooked Italian sausage slices. Use hot marinara and add 1/2 tsp red pepper flakes. The sausage adds a savory, spicy depth that pairs well with the creamy Boursin.
• Vegetarian Mushroom Ziti: Omit the chicken and add 12 oz of sliced cremini mushrooms. Sauté them first with garlic and olive oil, then layer with the pasta and sauce. The mushrooms provide a meaty texture and umami flavor.
• Spinach and Artichoke: Stir in 2 cups of fresh spinach and 1 cup of chopped artichoke hearts during the last 30 minutes of cooking. The spinach wilts into the sauce, adding color and a mild, earthy taste that complements the Boursin.
• Extra Cheesy: Add 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan to the fontina layer. This creates an even more indulgent, gooey texture. For a golden crust, broil for 2-3 minutes after stirring.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Add a splash of water or milk when reheating to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or in a saucepan over medium-low heat with a splash of water or milk until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so when reheating, add a splash of water or milk to restore creaminess. Reheat gently in the microwave or on the stovetop until piping hot. The dish tastes even better the next day as the flavors meld.

You can assemble the entire dish (without cooking) up to 24 hours in advance. Store the covered slow cooker insert in the refrigerator, then cook on low for 4 to 5 hours (add 30-60 minutes to the cooking time if starting cold).

Alternatively, cook the dish fully, let it cool, and refrigerate for up to 4 days. Reheat in the slow cooker on low or in the oven.

Serving ideas

Serve this Boursin chicken baked ziti straight from the slow cooker for a casual family dinner. It pairs well with a crisp green salad and garlic bread to soak up the extra sauce.

The creamy, cheesy pasta is filling enough to be a main course on its own. For a more formal presentation, plate individual portions and garnish with fresh basil or parsley.

This dish also works beautifully for potlucks or game-day spreads — keep the slow cooker on warm and let guests serve themselves. The sauce stays creamy, and the pasta remains tender. If you have leftovers, they make a great lunch the next day. The flavors deepen overnight, and the dish reheats wonderfully.

Frequently asked questions

Recipe card

Boursin Chicken Baked Ziti: 5-Ingredient Crockpot Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 1 lb ziti pasta (or other short tube pasta)
• 24 oz sweet basil marinara sauce
• 2 tsp Italian herb seasoning
• 1 wheel garlic and fine herbs Boursin cheese (5.2 oz)
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the ziti pasta directly over the chicken. Pour the marinara sauce over the pasta and chicken, then sprinkle with the Italian herb seasoning. Do not stir.
2. Place the Boursin cheese wheel in the center of the slow cooker, pushing it slightly into the sauce. Scatter the shredded fontina evenly over the top. Cover the slow cooker with the lid.
3. Cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and the pasta is tender. The sauce should be bubbling around the edges. Do not stir during cooking, as that can cause the pasta to clump.
4. After the minimum cooking time, insert an instant-read thermometer into a few chicken cubes. The chicken is safe to eat when it registers 165°F (74°C). If it hasn't reached that temperature, cover and cook for 15 more minutes, then check again.
5. Once the chicken is cooked through, gently stir the mixture to combine the melted Boursin and fontina into the sauce. The sauce will become creamy and pinkish-orange. Let it rest for 5 minutes to thicken slightly.
6. Spoon the Boursin chicken baked ziti onto warm plates. Serve immediately, making sure each portion gets some of the creamy sauce and melted cheese. The pasta will be tender, the chicken juicy, and the sauce rich and garlicky.

Contains: gluten, milk

Estimated nutrition per serving

Calories

560

Protein

38 g

Carbohydrates

55 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.