Boursin Chicken Red Pepper Shells: Slow-Cooker Pasta

This slow-cooker pasta bake is the ultimate hands-off dinner: tender chicken, shell pasta, and a smoky roasted red pepper cream sauce, all brought together by creamy garlic-herb Boursin and melted fontina.

Just layer the ingredients in the crockpot, set it, and forget it. The result is a rich, comforting, and deeply satisfying meal that feels like a restaurant dish but requires minimal effort. Perfect for busy weeknights or lazy weekends.

This recipe takes a classic pasta bake and transforms it into a set-and-forget slow-cooker meal. Cubed chicken breasts, conchiglie pasta, and a smoky red pepper cream sauce are topped with Boursin and fontina, then cooked low and slow until everything melds into a velvety, cheesy, and utterly delicious dish.

The video shows the simple dump-and-go method: no browning, no pre-cooking, just layer, cover, and walk away. The result is a bubbling, fragrant pot of creamy pasta and tender chicken that’s ready to serve straight from the crockpot.

Ingredients

Why this recipe works

The slow cooker does all the work here, gently simmering the chicken and pasta in the sauce until the chicken becomes fork-tender and the pasta absorbs the creamy, smoky flavors.

The low, even heat allows the Boursin and fontina to melt slowly into the sauce, creating a silky, luxurious texture that you simply can’t achieve with stovetop cooking. This method also keeps the chicken moist and juicy, as it cooks gently without the risk of drying out.

The combination of ingredients is a flavor powerhouse: the smoky roasted red pepper cream sauce provides a sweet, slightly charred depth, while the garlic-herb Boursin adds a rich, tangy, and aromatic note. Fontina melts beautifully and adds a nutty, buttery finish.

The conchiglie shells are ideal because their shape catches the sauce and cheese in every nook, ensuring each bite is packed with flavor. This is a one-pot wonder that delivers restaurant-quality taste with minimal effort.

Notes and substitutions

For the best results, use a good-quality smoky roasted red pepper cream sauce. You can find it in the pasta sauce aisle, or you can make your own by blending roasted red peppers, cream, and a touch of smoked paprika. The Boursin cheese is essential for its distinctive garlic-herb flavor; don’t skip it. If you can’t find Boursin, you can substitute another soft herbed cheese, but the flavor will be slightly different.

The pasta will absorb a lot of liquid as it cooks, so the sauce should be fairly thin when you start. If the mixture looks too dry, add a splash of chicken broth or water. Be careful not to overcook the pasta; check it at the 3.5-hour mark to ensure it doesn’t become mushy. The chicken is safe to eat when it reaches 165°F (74°C), but it will be even more tender if you let the slow cooker run the full 4 hours.

• chicken breasts: boneless skinless chicken thighs, cut into cubes (cook time may be similar; check for doneness)
• conchiglie pasta: other short pasta like penne, rigatoni, or fusilli
• Boursin cheese: another soft herb cheese, such as herbed goat cheese or herb cream cheese
• fontina cheese: shredded mozzarella, provolone, or Gruyère

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Large spoon
• Serving spoon
• White dinner plate