Creamy Crockpot Chicken Cavatappi with Boursin Tips, FAQ & printable recipe

Tips for success

For the best texture, use a slow cooker with a 6- to 7-quart capacity so the ingredients have room to cook evenly. If your slow cooker runs hot, check the dish earlier.

If the sauce seems too thin, remove the lid for the last 30 minutes to let it reduce. Conversely, if it's too thick, stir in a splash of warm broth.

To make this dish even easier, prep the chicken and measure the sauce the night before. Store them in the refrigerator, then assemble the slow cooker in the morning.

The Boursin and fontina can also be measured and kept in the fridge, ready to go. This makes the recipe truly dump-and-forget.

Variations

• Add Vegetables: Stir in 2 cups of baby spinach or chopped kale during the last 30 minutes of cooking. Alternatively, add sliced mushrooms or bell peppers with the chicken for extra texture and flavor.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the chicken for a subtle heat. You can also use a spicy cream sauce or add a dash of hot sauce before serving.
• Protein Swap: Replace the chicken with 1 1/2 pounds of Italian sausage (casings removed) or cubed turkey breast. Adjust cooking time accordingly, ensuring the meat reaches a safe internal temperature.
• Gluten-Free Option: Use gluten-free cavatappi or other gluten-free pasta shapes. Check that the cream sauce is gluten-free, and use gluten-free Boursin if needed. Cooking times may vary slightly.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 30-second intervals, stirring between, or on the stovetop over low heat, adding a splash of liquid to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits; add a splash of milk or broth when reheating to restore creaminess. Reheat gently in the microwave or on the stovetop over low heat.

This dish can be assembled in the slow cooker insert the night before and refrigerated. In the morning, place the insert in the slow cooker base and cook as directed. You may need to add 30 minutes to the cooking time since starting from cold.

Serving ideas

Serve the creamy cavatappi hot, straight from the slow cooker, with a generous spoonful of the sauce.

Pair it with a crisp green salad or steamed broccoli to balance the richness. Crusty bread is perfect for sopping up every last bit of the garlic-herb cream.

For a more elegant presentation, plate individual portions on white dinner plates, twirling the pasta into nests. Garnish with fresh parsley or basil if desired.

This dish is substantial enough to stand alone, but it also pairs beautifully with roasted chicken or a simple vegetable side.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken Cavatappi with Boursin

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 12 oz cavatappi pasta
• 2 cups roasted garlic Parmesan cream sauce
• 1 wheel garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

45 g

Fat

28 g

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