Creamy Crockpot Chicken Cavatappi with Boursin

This Crockpot chicken cavatappi is the ultimate set-it-and-forget-it dinner. You simply layer raw chicken, pasta, a rich garlic cream sauce, and two kinds of cheese into the slow cooker, then walk away.

Hours later, you come back to a bubbling pot of tender chicken, perfectly cooked pasta, and a velvety, herb-flecked sauce that clings to every spiral. It's a complete meal in one pot, with minimal effort and maximum flavor. Perfect for busy weeknights when you want something hearty and comforting without standing over the stove.

This recipe turns a handful of ingredients into a creamy, garlicky pasta bake that tastes like it simmered for hours — because it did, but without any fuss. The chicken breast tenderloins stay juicy and tender, the cavatappi absorbs the sauce as it cooks, and the Boursin melts into a luscious, herb-fragrant cream that coats everything.

It's a one-pot meal that delivers restaurant-quality comfort food with just a few minutes of prep. Serve it straight from the slow cooker for a family dinner that feels special but couldn't be easier.

Ingredients

Why this recipe works

The slow cooker does all the heavy lifting here. Cooking the chicken and pasta together in the same pot means the pasta absorbs the garlic cream sauce as it softens, becoming flavorful from the inside out.

The low, steady heat keeps the chicken tender and juicy, while the Boursin and fontina melt into a silky, cohesive sauce that doesn't curdle or separate. Because everything cooks in one vessel, cleanup is minimal, and the flavors meld into a rich, savory whole.

This method is foolproof: no boiling pasta separately, no babysitting a simmering sauce. The layering technique — chicken on the bottom, pasta on top, sauce poured over — ensures even cooking and prevents the pasta from sticking.

The Boursin wheel placed in the center acts as a flavor bomb, releasing its garlic and herb goodness as it melts. The result is a creamy, satisfying dish that tastes like it took hours of attention, but actually just needed time.

Notes and substitutions

Chicken breast tenderloins are ideal here because they cook quickly and stay moist. You can substitute boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. Cavatappi is a great choice for its corkscrew shape that holds sauce well, but any short pasta like penne or rigatoni works. The roasted garlic Parmesan cream sauce adds depth; if you prefer, use a quality store-bought Alfredo sauce or a homemade garlic cream sauce.

Boursin cheese is key for its creamy texture and herb flavor. If you can't find it, you can use a blend of cream cheese and dried herbs. Fontina melts beautifully and has a nutty taste; mozzarella or provolone are good substitutes. A 7-quart slow cooker is recommended to fit all the ingredients comfortably. If using a smaller slow cooker, reduce the quantities accordingly.

• chicken breast tenderloins: boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• cavatappi pasta: penne, rigatoni, or other short pasta shapes
• roasted garlic Parmesan cream sauce: store-bought Alfredo sauce or a homemade garlic cream sauce
• Italian fontina: mozzarella or provolone, shredded

Equipment

• 7-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon
• Serving spoon
• White dinner plate