Boursin Chicken Red Pepper Shells: Slow-Cooker Pasta Step-by-step instructions

Before you start

Before you begin, make sure you have a 6-quart slow cooker. Cut the chicken breasts into bite-sized cubes and set them aside. Measure out the pasta shells and the red pepper cream sauce.

Have the Boursin wheel and shredded fontina ready to go. There is no need to pre-cook the pasta or brown the chicken—this is a true dump-and-go recipe. Make sure your slow cooker is clean and dry before adding the ingredients.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the cubed chicken breasts in an even layer on the bottom of a 6-quart slow cooker. Add the conchiglie pasta shells and pour the smoky roasted red bell pepper cream sauce over the top, spreading it to cover the pasta and chicken as much as possible.
   Look for The chicken and pasta are coated with the red pepper sauce.
   Tip Use a spatula to gently press the pasta into the sauce so it is mostly submerged.
2. 2Add the Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded Italian fontina evenly over the top.
   Look for The Boursin wheel sits in the middle, surrounded by fontina.
   Tip No need to stir—the cheeses will melt and blend during cooking.

After adding all the ingredients, the slow cooker contains a colorful stack: raw chicken cubes, pasta shells, red pepper sauce, a Boursin wheel in the center, and a shower of fontina on top. The sauce is thick and vibrant, and the cheese looks inviting. Everything is ready to cook.

Slow-Cook to Perfection

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender and the pasta is al dente. Stir gently halfway through, if possible, to redistribute the sauce and help the cheese melt evenly.
   Look for The sauce is bubbling gently around the edges, and the cheese has melted into a creamy sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid too often; each peek adds cooking time.
4. 4Check for Doneness
   Check that the chicken pieces have reached an internal temperature of 165°F (74°C) in the thickest part. The pasta should be tender but still hold its shape. If the pasta is still firm, continue cooking for 15 to 30 minutes more.
   Look for A thermometer inserted into a chicken cube reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems too thick, stir in a splash of water or broth.

After 4 hours on low, the sauce is bubbling gently, the cheese has melted into a creamy, golden layer, and the kitchen smells of garlic, herbs, and roasted peppers.

The chicken is tender and cooked through, and the pasta is al dente. The mixture looks glossy and rich, with steam rising from the pot.

Serve and Savor

5. 5Serve and Enjoy
   Scoop the bubbling pasta and chicken onto a white dinner plate. Serve immediately, making sure each portion gets plenty of the creamy red pepper sauce and melted cheese.
   Look for The pasta is glossy with sauce, and the cheese stretches as you scoop.
   Tip For a pretty presentation, garnish with fresh herbs if desired, though the video does not include any.

When you scoop the pasta onto a plate, the sauce clings to the shells, and the cheese stretches in long, gooey strands. The chicken is moist and tender, and the overall dish is a beautiful medley of creamy red, golden cheese, and hearty pasta. It’s ready to be enjoyed.

Common mistakes

One common mistake is lifting the lid too often to check on the food, which lets out heat and extends cooking time. Another is using too much liquid, which can make the dish soupy; the pasta will release starch and thicken the sauce as it cooks.

Overcooking the pasta is also a risk—check it at the 3.5-hour mark to avoid mush. Finally, don’t stir too aggressively; the pasta can break apart. Gentle stirring once halfway through is enough.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender but still has a slight bite. The sauce should be bubbling gently around the edges, and the cheese should be fully melted and blended into a creamy, smooth sauce.

If the pasta is still hard, continue cooking for 15-minute increments until it is al dente. Be careful not to overcook, as the pasta can become mushy if left too long.

• Poultry: 165°F (74°C) in the thickest part