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

Tips for success

For the best texture, use a good-quality roasted garlic Parmesan cream sauce — it makes a difference in flavor. If you have time, you can make a quick homemade version by simmering cream with roasted garlic and Parmesan.

The Boursin cheese is the star; don't skip it, as it adds a unique herby creaminess. For a lighter version, you could use half-and-half instead of cream sauce, but the result will be less rich.

To make this dish even easier, you can assemble the slow cooker the night before and refrigerate it, then start cooking in the morning. Just add 30 minutes to the cook time if starting from cold.

Leftovers keep well in the fridge for up to three days and reheat beautifully in the microwave or on the stovetop. This recipe is perfect for meal prep — divide into containers for easy lunches.

Variations

• Add Vegetables: Stir in 2 cups of baby spinach or chopped kale during the last 30 minutes of cooking, or add a cup of frozen peas along with the pasta. This boosts the veggie content without altering the creamy texture.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the chicken for a subtle heat. You can also drizzle with hot sauce when serving.
• Swap the Protein: Use boneless, skinless chicken thighs instead of breasts for extra juiciness. Or substitute 2 pounds of Italian sausage (casings removed) for a different flavor profile.
• Gluten-Free Option: Use gluten-free cavatappi or another short gluten-free pasta. Check that the cream sauce and cheeses are gluten-free. Cook time may vary slightly, so check pasta tenderness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring often, until hot. Add a little milk or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of milk or chicken broth when reheating to loosen it. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until hot.

This dish can be assembled up to 24 hours ahead. Layer all ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker and cook on low for 4 1/2 to 5 hours, or until chicken reaches 165°F (74°C).

Serving ideas

Serve this creamy cavatappi hot, straight from the slow cooker. It pairs well with a simple green salad dressed with lemon vinaigrette to cut through the richness.

Crusty bread or garlic bread is also great for sopping up the extra sauce. For a complete meal, add steamed broccoli or roasted asparagus on the side.

This dish is hearty enough to stand alone as a main course. Portion it into bowls for a cozy dinner, or serve it family-style on a large platter.

Garnish with fresh parsley or chives for a pop of color, if desired. It also makes excellent leftovers — the flavors deepen overnight, and it reheats well for lunch the next day.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken Cavatappi with Boursin

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 12 oz cavatappi pasta
• 1 1/2 cups roasted garlic Parmesan cream sauce
• 1 wheel (5.2 oz) garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the cubed chicken breast tenderloins in the bottom of a 7-quart slow cooker. Spread them into an even layer. Add the cavatappi pasta on top of the chicken. Pour the roasted garlic Parmesan cream sauce over the pasta and chicken, making sure the sauce covers most of the ingredients. Place the Boursin cheese wheel in the center of the slow cooker. Sprinkle the shredded fontina cheese evenly over the top.
2. Cover the slow cooker with the lid. Cook on low for 4 hours or on high for 2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The pasta should be tender and the cheeses fully melted. Stir gently just before serving to combine the sauce.
3. Ladle the creamy pasta and chicken onto a white dinner plate or into bowls. Serve immediately, while hot and cheesy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

32 g

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