Creamy Crockpot Chicken Cavatappi with Boursin Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes and measure all ingredients. Have the slow cooker ready and the sauce, pasta, and cheeses within reach.

No need to pre-cook the pasta—it will cook in the slow cooker. If using a thicker cream sauce, you may want to thin it slightly with a splash of milk or broth to ensure it creates enough liquid for the pasta to cook.

Instructions

Layer and Load

1. 1Layer the Ingredients
   Place the cubed chicken breasts in an even layer at the bottom of the slow cooker. Sprinkle with a pinch of salt and pepper if desired. Add the dry cavatappi pasta directly over the chicken, spreading it evenly. Pour the roasted garlic Parmesan cream sauce over the pasta and chicken, making sure to cover as much as possible. Gently stir to combine the sauce with the pasta and chicken.
   Look for The sauce should coat the pasta and chicken evenly, with no dry patches.
   Tip For best results, use a spatula to gently fold the mixture, avoiding breaking the pasta.
2. 2Add the Cheeses
   Place the wheel of Boursin cheese in the center of the slow cooker, pushing it slightly into the sauce. Sprinkle the shredded fontina cheese evenly over the top, covering the surface. Do not stir after adding the cheeses; they will melt and create a creamy sauce during cooking.
   Look for The top should be covered with fontina, with the Boursin wheel visible in the center.
   Tip Leaving the cheeses on top allows them to melt slowly and create a silky texture.

At the end of this phase, the slow cooker should contain an even layer of chicken, then pasta, then sauce, with the Boursin wheel centered and fontina scattered over the top.

The ingredients should look colorful and inviting, with the sauce coating the pasta and chicken.

Slow-Cook to Perfection

3. 3Slow Cook Until Tender
   Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and the pasta is tender. The sauce should be bubbling gently around the edges. Avoid opening the lid during cooking to maintain the heat and moisture.
   Look for The sauce should be bubbling and the chicken should be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta seems undercooked after the recommended time, continue cooking in 15-minute increments.
4. 4Stir to Combine
   Once the chicken is cooked through and the pasta is al dente, gently stir the mixture to combine the melted Boursin and fontina into the sauce. The sauce should be creamy and coat the pasta and chicken evenly. If the sauce seems too thick, add a splash of warm water or chicken broth to reach the desired consistency.
   Look for The sauce should be smooth and creamy, with the cheeses fully melted.
   Tip Stir gently to avoid breaking the pasta or shredding the chicken too much.

The slow cooker should be gently bubbling, and the aroma of garlic and herbs will fill the kitchen. The chicken should be opaque and tender, and the pasta should be al dente. The sauce should be creamy and slightly thickened, with the cheeses melted and glossy.

Stir and Serve

5. 5Serve and Enjoy
   Spoon the creamy chicken cavatappi onto a white porcelain plate or into bowls. Serve hot, with extra grated Parmesan or fresh herbs if desired. The dish is best enjoyed immediately while the sauce is warm and the cheese is stretchy.
   Look for The pasta should be coated in a glossy, creamy sauce with melted cheese pulling from the spoon.
   Tip For a beautiful presentation, twirl the pasta with a fork before serving.

After stirring, the dish should have a uniform, creamy appearance with no dry spots. The sauce should cling to the pasta and chicken, and the cheese should stretch when lifted with a spoon. The final dish should look rich, glossy, and utterly comforting.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and lengthens cooking time. Another is adding too much liquid—the pasta releases starch as it cooks, so the sauce thickens naturally.

Avoid overcooking the pasta, as it can become mushy. Finally, don't skip stirring after cooking; it helps distribute the melted cheeses and creates a uniform sauce.

How to tell it’s done

The dish is done when the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the pasta is tender but not mushy.

The sauce should be bubbling and thickened, and the cheeses fully melted. The texture should be creamy, not watery; if it seems too thin, cook uncovered for an additional 15 minutes to reduce.

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