Viral Crockpot Boursin Chicken with Bowtie Pasta Tips, FAQ & printable recipe

Tips for success

For the best texture, let the slow cooker do its job without interruption. The chicken will be most tender if you shred it right after cooking, while it is still hot. Use two forks to pull the meat apart; it will easily separate into strands.

If you prefer larger chunks, you can leave some pieces intact. The sauce will thicken slightly as it sits, so if you are serving later, add a splash of broth or pasta water to loosen it.

To make this dish even more convenient, you can prep the ingredients the night before: place the chicken, tomatoes, and broth in the slow cooker insert and store it in the refrigerator.

In the morning, set the Boursin on top and start the slow cooker. The cheese can be added cold; it will melt just as well. This is a great make-ahead dinner for busy days, and leftovers taste even better the next day.

Variations

• Spicy Boursin Chicken: Add 1/2 teaspoon red pepper flakes with the chicken for a gentle heat. The spice cuts through the creamy cheese, and the tomatoes add a touch of sweetness. Serve with extra pepper flakes on the side.
• Mushroom Boursin Chicken: Add 8 oz sliced cremini mushrooms along with the chicken. They will release their juices and add an earthy depth to the sauce. Stir in the spinach at the end as usual.
• Boursin Chicken with Orzo: Instead of farfalle, use 1 1/2 cups dried orzo. Cook the orzo in chicken broth for extra flavor, then toss with the creamy chicken. The small pasta absorbs the sauce beautifully.
• Creamy Boursin Chicken Skillet: For a quicker version, cook the chicken in a large skillet over medium heat with a little olive oil, then add the Boursin, tomatoes, and broth. Simmer for 15 minutes, shred, and stir in spinach. Serve over pasta.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore the creamy sauce.

Freezer

Freeze the chicken and sauce (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the chicken mixture in a saucepan over medium heat, stirring often, until hot. Add a splash of broth if needed.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of chicken broth or water to restore a creamy consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through. Do not freeze the pasta mixture, as the texture of the pasta will suffer.

The chicken and sauce can be made up to 2 days ahead. Cook the chicken and sauce as directed, but do not add the pasta. Let the mixture cool completely, then transfer to an airtight container and refrigerate.

When ready to serve, reheat the chicken mixture in a large pot over medium heat, adding a splash of broth. Cook the pasta fresh and toss with the hot sauce. The spinach can be added during reheating so it stays bright.

Serving ideas

Serve this creamy Boursin chicken over a bed of farfalle, or any short pasta, with a generous crack of black pepper on top. The dish is rich and satisfying, so a simple side salad with a lemon vinaigrette would be a nice contrast.

Crusty bread is also excellent for sopping up the extra sauce. For a lighter meal, you can skip the pasta and serve the chicken over steamed rice or with roasted vegetables.

This recipe is perfect for a family dinner or a casual get-together. The presentation is rustic and appealing, with the creamy sauce and colorful tomatoes. You can double the recipe if you have a larger slow cooker, or keep it as is for six servings. Leftovers are just as good, so consider making extra for lunch the next day. The dish is best enjoyed warm, right after tossing with pasta.

Frequently asked questions

Recipe card

Viral Crockpot Boursin Chicken with Bowtie Pasta

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 boneless, skinless chicken breasts
• 1 wheel (5.2 oz) Boursin Garlic & Fine Herbs cheese
• 1 pint cherry tomatoes
• 1/2 cup chicken broth
• 3 cups baby spinach
• 12 oz farfalle (bowtie) pasta
• cracked black pepper, to taste

Instructions

1. Place the four chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the cherry tomatoes around and between the chicken. Set the whole wheel of Boursin cheese on top of the chicken, then pour the chicken broth around the edges, avoiding the cheese. Cover with the lid.
2. Set the slow cooker to LOW and cook for 4 hours, until the chicken is cooked through and registers 165°F (74°C) in the thickest part, and the tomatoes have burst. The Boursin will have melted into a creamy pool.
3. Use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the melted Boursin sauce and burst tomatoes. The sauce will look creamy and slightly pink from the tomato juices.
4. Add the baby spinach to the slow cooker and stir until it wilts into the sauce. The spinach will shrink dramatically, so keep stirring gently until it is fully incorporated.
5. Bring a large pot of salted water to a boil. Add the farfalle and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta well.
6. Add the drained farfalle to the slow cooker with the creamy Boursin chicken. Toss gently to coat every bowtie with the sauce. If the mixture looks dry, add a splash of reserved pasta water to loosen it.
7. Spoon the creamy Boursin chicken and pasta into shallow bowls. Finish each serving with a generous crack of black pepper. Serve immediately while hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

610

Protein

42 g

Carbohydrates

55 g

Fat

24 g

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