Crockpot Chicken Carbonara Alfredo with Boursin and Peas Tips, FAQ & printable recipe

Tips for success

To get the crispiest pancetta, cook it in a skillet over medium heat until it's deeply golden and crunchy, then drain on paper towels. If you're using bacon, the same method works well.

For an even richer sauce, you can stir in an extra tablespoon of butter at the end, though the video does not call for it. Also, make sure to use a good-quality parmesan and grate it yourself for the best flavor.

If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker during the final 10 minutes of cooking.

This is optional and not shown in the video, but it can help if your slow cooker runs hot and the sauce is too thin. Remember to taste and adjust the seasoning before serving, as the pancetta and parmesan are both salty.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in the same pan used for the pancetta, then add them to the slow cooker with the chicken. The earthy mushrooms complement the creamy sauce beautifully.
• Use Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs. They stay even more moist and flavorful; just increase the initial cook time to 3 1/2 hours if needed.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes along with the chicken broth for a subtle heat that balances the richness. Adjust the amount to taste.
• Vegetarian Version: Omit the chicken and use vegetable broth. Add an extra cup of peas or some sautéed spinach at the end for a meatless meal. The dish will still be creamy and satisfying.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to restore the creamy texture.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, stirring halfway.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so you may want to add a splash of chicken broth or water when reheating.

Reheat in the microwave or on the stovetop until heated through. The dish is best enjoyed within a day or two, as the pasta can become soft over time.

You can prepare the ingredients ahead of time by measuring and chopping everything in advance. Store the chicken, pancetta, and cheeses in separate containers in the refrigerator. When ready to cook, layer them in the slow cooker as directed.

You can also assemble the entire dish (except for the pasta and peas) in the slow cooker insert and refrigerate overnight, then start cooking the next day. Add the pasta and peas during the last 30 minutes of cooking.

Serving ideas

Serve this carbonara hot, straight from the slow cooker, with an extra sprinkle of parmesan and cracked black pepper on top. The crispy pancetta adds a wonderful texture contrast, so don't skip it. A simple green salad with a lemon vinaigrette would be a great side to cut through the richness, though the video does not show any side dishes.

This dish is hearty enough to be a complete meal on its own, but you could also serve it with garlic bread or a crusty baguette to soak up any extra sauce. For a lighter option, you could serve it alongside steamed broccoli or sautéed spinach. However, the recipe as shown is satisfying and delicious just as it is.

Frequently asked questions

Recipe card

Crockpot Chicken Carbonara Alfredo with Boursin and Peas

Prep 10 minCook 3 h 15 minTotal 3 h 25 minServes 6

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 wheel Garlic Herb Boursin cheese (5.2 oz)
• 8 oz cream cheese, softened
• 2 cups chicken broth
• 6 oz crispy diced pancetta
• 16 oz penne pasta
• 1 cup frozen sweet green peas
• 1 cup grated parmesan cheese
• Cracked black pepper, for serving

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the Boursin wheel, cream cheese, chicken broth, and crispy diced pancetta. Do not stir; just let the ingredients sit on top of the chicken.
2. Cover the slow cooker and cook on LOW for 3 hours. The chicken should be cooked through and easily shred with a fork.
3. Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken into the creamy sauce until well combined.
4. Stir in the penne pasta, frozen sweet peas, and grated parmesan cheese. Make sure the pasta is submerged in the sauce as much as possible.
5. Cover and cook on LOW for an additional 20-30 minutes, or until the penne is al dente and has absorbed most of the sauce. Stir occasionally to prevent sticking.
6. Serve the carbonara in bowls, topped with extra crispy pancetta and a generous amount of cracked black pepper.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

55 g

Fat

25 g

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