Dinner · Part 3 of 3: Tips & recipe card

Boursin Chicken Red Pepper Shells: Slow-Cooker Pasta Tips, FAQ & printable recipe

Name: Boursin Chicken Red Pepper Shells: Slow-Cooker Pasta
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breasts, cut into bite-sized cubes; 12 oz medium conchiglie pasta shells; 2 cups smoky roasted red bell pepper cream 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 Boursin chicken red pepper shells pasta, topped with melted fontina and steam rising.

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

Tips for success

For the best texture, use a slow cooker that heats evenly. If your slow cooker runs hot, check the dish at 3 hours instead of 4. To add extra depth, you can sprinkle a little smoked paprika over the top before serving, but the video does not include that.

For a thicker sauce, leave the lid off for the last 30 minutes of cooking, but note that this will increase cooking time slightly.

This dish is wonderfully versatile. You can add a handful of baby spinach or kale in the last 30 minutes for extra greens, or toss in some cooked bacon for a smoky twist.

If you prefer a spicier kick, stir in a pinch of red pepper flakes before serving. The slow cooker method is forgiving, so feel free to adapt the recipe to your taste.

Variations

Spicy Sausage Version: Swap the chicken for sliced Italian sausage, and add a pinch of red pepper flakes to the sauce. Cook on low for 4 hours, then serve with extra parmesan.
Vegetarian Option: Omit the chicken and add a can of drained chickpeas or white beans for protein. Use vegetable broth in the sauce. Cook on low for 3 hours, as the pasta will cook faster without meat.
Herb-Infused: Add a sprig of fresh rosemary or thyme to the slow cooker before cooking. Remove before serving for a subtle herbal note that complements the Boursin.
Cheesy Crunch Topping: After cooking, sprinkle toasted breadcrumbs mixed with melted butter and parmesan over the top. Broil for 2-3 minutes until golden for a crispy contrast.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of milk or broth if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if needed. The pasta will continue to absorb liquid as it sits, so it may become drier; a little extra sauce or broth will restore its creamy texture.

You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, you can cook the entire dish ahead of time and reheat it gently before serving.

Serving ideas

This creamy pasta bake is a complete meal on its own, but it pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Crusty bread is also a great addition for sopping up the extra sauce. For a more substantial dinner, serve it alongside roasted vegetables or a simple steamed green bean.

When serving, use a large spoon to scoop from the slow cooker, making sure each portion gets a good mix of chicken, pasta, and sauce.

The dish is best enjoyed hot, straight from the pot, when the cheese is still stretchy and the sauce is bubbling. Garnish with a sprinkle of fresh parsley if you like, though the video does not show it.

Frequently asked questions

Can this recipe be made on the stovetop instead of a slow cooker?

Yes, but the cooking method will differ. In a large pot, sauté the chicken in a little oil until browned, then add the sauce and bring to a simmer. Add the pasta and cook according to package directions, stirring frequently. Stir in the Boursin and fontina at the end until melted. The cooking time will be much shorter, about 20-25 minutes total.

Why does the pasta sometimes turn out mushy?

Overcooking is the main culprit. Since slow cookers vary, check the pasta at the 3.5-hour mark. If it is already al dente, turn the slow cooker to warm to prevent further cooking. Also, avoid stirring too often, as agitation can break down the pasta.

Can this dish be made gluten-free?

Yes, simply use gluten-free pasta shells and ensure your red pepper cream sauce is gluten-free. Check the labels on the Boursin and fontina to confirm they are gluten-free, though most cheeses are. The cooking time may be slightly shorter for gluten-free pasta, so check early.

How can the sauce be thickened if it is too thin?

If the sauce is too thin after cooking, remove the lid and let it simmer on high for 15-20 minutes to reduce. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot, then cook for 10 minutes until thickened.

What is the best way to reheat leftovers without drying them out?

Reheat gently in a saucepan over medium-low heat, adding a splash of chicken broth, water, or milk to restore the creamy texture. Stir frequently until hot throughout. Alternatively, use the microwave in 30-second intervals, stirring between each, with a damp paper towel over the bowl to retain moisture.

Recipe card

Boursin Chicken Red Pepper Shells: Slow-Cooker Pasta

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

2 lb boneless skinless chicken breasts, cut into bite-sized cubes
12 oz medium conchiglie pasta shells
2 cups smoky roasted red bell pepper cream 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 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.
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.
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.
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.
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.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 580
Protein: 38 g
Carbohydrates: 48 g
Fat: 28 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.