Dinner · Part 3 of 3: Tips & recipe card

Boursin Chicken Marinara Tortellini: Effortless Crockpot Dinner Tips, FAQ & printable recipe

Name: Boursin Chicken Marinara Tortellini: Effortless Crockpot Dinner
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 2 lb boneless, skinless chicken breasts, cut into bite-sized cubes; 20 oz refrigerated three-cheese tortellini; 24 oz crushed San Marzano marinara sauce; 1 wheel garlic-and-fine-herbs Boursin cheese (5.2 oz); 1 1/2 cups shredded Italian fontina cheese

By Clara Weller · Oct 28, 2026

Slow cooker filled with creamy chicken tortellini in tomato sauce, topped with melted fontina

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For an even richer flavor, sear the chicken cubes in a hot skillet before adding them to the slow cooker. This adds a nice golden crust and depth of flavor, but it's optional.

If you do sear, be sure to deglaze the pan with a splash of broth or water and add those juices to the slow cooker for extra taste.

To make this dish a complete meal, serve it with a side of steamed broccoli or a crisp green salad. The creamy sauce also pairs well with crusty bread for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if the sauce has thickened.

Variations

Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a splash of hot sauce to the marinara before cooking. This adds a subtle heat that balances the creamy cheese. Serve with extra chili flakes on the side for those who want more spice.
Vegetarian Version: Replace the chicken with 2 cups of halved cremini mushrooms or a can of chickpeas, drained and rinsed. Cook on low for 3 hours, or until the mushrooms are tender and the tortellini are cooked through. The mushrooms add an earthy flavor that pairs well with the marinara and cheese.
Herb Infusion: Stir in 1 tablespoon of fresh chopped basil and 1 teaspoon of dried oregano along with the marinara. The extra herbs brighten the dish and complement the Boursin's garlic and herb flavors. Garnish with fresh basil before serving.
Extra Cheesy: Sprinkle an additional 1/2 cup of shredded mozzarella on top during the last 15 minutes of cooking, then let it melt and bubble. This adds an extra layer of gooey, stretchy cheese on top. For a golden crust, switch the slow cooker to high and let it cook uncovered for the last 10 minutes.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a splash of milk or chicken broth if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so you may want to add a splash of milk or broth when reheating.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on low as directed. You may need to add 30 minutes to the cook time since you're starting from cold.

Serving ideas

Serve the Boursin Chicken Marinara Tortellini hot, straight from the slow cooker. Use a large spoon to scoop generous portions onto warm plates.

The creamy sauce pairs beautifully with a sprinkle of fresh basil or parsley, if you have it. A side of garlic bread or a simple green salad completes the meal.

This dish is hearty enough to stand alone, but it also works well as a main course alongside roasted vegetables or a light soup. For a family-style dinner, place the slow cooker on the table and let everyone serve themselves. The cheesy, comforting aroma will draw everyone in.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this recipe is ideal for make-ahead meals. Assemble all the ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, simply place the insert in the slow cooker base and cook on low for 4 to 4 1/2 hours, since the ingredients start cold. This is a great way to have a hot dinner ready when you get home.

Can this dish be frozen?

Absolutely. Let the dish cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm gently on the stovetop or in the microwave. The sauce may thicken slightly, so add a splash of milk or broth when reheating.

What type of tortellini works best?

Refrigerated three-cheese tortellini is recommended for the best texture and flavor. They cook perfectly in the slow cooker without becoming mushy. You can also use frozen tortellini, but you'll need to increase the cook time by about 30 minutes. Dried tortellini from the pasta aisle is not recommended, as they require more liquid and a longer cooking time.

Why is the sauce runny after cooking?

The sauce may appear runny if the slow cooker was on high or if the lid was lifted frequently, causing excess condensation. To thicken it, remove the lid and let the dish sit on the 'keep warm' setting for 10-15 minutes, allowing some moisture to evaporate. You can also stir in a tablespoon of tomato paste to help thicken the sauce.

Can this recipe be cooked on high instead of low?

Yes, you can cook this on high for about 2 to 2 1/2 hours. However, cooking on low is preferred for the most tender chicken and to prevent the tortellini from overcooking. If you use high heat, check the chicken temperature at 2 hours and adjust as needed.

Recipe card

Boursin Chicken Marinara Tortellini: Effortless Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

2 lb boneless, skinless chicken breasts, cut into bite-sized cubes
20 oz refrigerated three-cheese tortellini
24 oz crushed San Marzano marinara sauce
1 wheel garlic-and-fine-herbs Boursin cheese (5.2 oz)
1 1/2 cups shredded Italian fontina cheese

Instructions

Place the cubed chicken breasts evenly in the bottom of a 7-quart slow cooker. Scatter the refrigerated three-cheese tortellini over the chicken. Pour the crushed San Marzano marinara sauce over the tortellini and chicken, making sure the sauce covers most of the ingredients.
Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina cheese evenly over the top.
Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and tender and the tortellini are plump and heated through. Do not stir during cooking, as this can break up the tortellini.
After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer inserted into a few cubes. The chicken should be fork-tender and no longer pink in the center.
Once the chicken is cooked through, gently stir the mixture to combine the melted Boursin and fontina into the marinara sauce, creating a creamy tomato-cream sauce. Be careful not to break the tortellini.
Using a large spoon, scoop the Boursin Chicken Marinara Tortellini onto warm plates or into bowls. Serve immediately, while the cheese is still stretchy and the sauce is bubbling.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 620
Protein: 45 g
Carbohydrates: 45 g
Fat: 30 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.