Creamy Crockpot Chicken Cavatappi with Boursin

This Crockpot Chicken Cavatappi with Boursin is the ultimate set-and-forget dinner. Tender chicken, spiral pasta, and a rich garlic-herb cream sauce come together with minimal effort. Just layer the ingredients, walk away, and return to a bubbling, cheesy masterpiece that tastes like it simmered all day.

Busy weeknights call for dinners that practically cook themselves. This slow cooker recipe delivers all the comfort of a creamy pasta bake without the fuss.

Cubed chicken, cavatappi pasta, and a velvety roasted garlic Parmesan sauce simmer together, while a wheel of Boursin and a shower of fontina melt into a luscious, herb-flecked cream. The result is a hearty, satisfying meal that's perfect for feeding a family or impressing guests with minimal effort.

Ingredients

Why this recipe works

The slow cooker does all the work: low, steady heat gently cooks the chicken and pasta while the sauce reduces and thickens, creating a creamy texture that clings to every spiral. The Boursin and fontina melt slowly, releasing their flavors into the sauce without curdling or separating.

Layering the ingredients in the order specified ensures even cooking. The chicken sits at the bottom, closest to the heat, while the pasta absorbs the sauce from above.

The cheeses on top melt into a golden crust that stirs into a silky finish, giving the dish a rich, restaurant-quality taste with zero hands-on time.

Notes and substitutions

Use boneless, skinless chicken breasts or thighs cut into uniform bite-sized cubes for even cooking. Cavatappi pasta holds the creamy sauce beautifully, but any short pasta like penne or rigatoni works.

For the sauce, a good-quality roasted garlic Parmesan cream sauce (or Alfredo) is perfect; homemade also works.

Boursin cheese is the star—choose the garlic and fine herbs variety for maximum flavor. Fontina melts exceptionally well, but mozzarella or provolone are fine substitutes.

For a lighter version, use half-and-half instead of cream sauce, but expect a thinner consistency. Always shred cheese from a block for the smoothest melt.

• cavatappi pasta: penne, rigatoni, or fusilli pasta
• roasted garlic Parmesan cream sauce: store-bought Alfredo sauce or a homemade garlic cream sauce
• Boursin cheese: cream cheese mixed with garlic powder and dried herbs
• fontina cheese: mozzarella, provolone, or Italian blend shredded cheese

Equipment

• 6- to 7-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Serving spoon
• White porcelain dinner plate