Creamy Crockpot Chicken Pasta Shells with Boursin Tips, FAQ & printable recipe

Tips for success

For the best texture, do not stir the slow cooker during cooking. The pasta needs to cook in the liquid without being disturbed, so resist the temptation to mix. Once the chicken is safe and the pasta is tender, a gentle stir will combine everything into a creamy sauce.

If you prefer a thicker sauce, remove the lid for the last 15 minutes of cooking to let some of the liquid evaporate.

Conversely, if the sauce seems too thick, you can stir in a splash of chicken broth or milk before serving. Taste and adjust seasoning with salt and pepper if needed.

Variations

• Add Vegetables: Stir in 2 cups of baby spinach or chopped kale during the last 30 minutes of cooking, or add sliced mushrooms and zucchini at the beginning for extra veggies.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the sauce for a subtle heat. You can also use a spicy red pepper sauce if available.
• Herb Swap: If you cannot find Boursin, use a cream cheese with garlic and herbs, or mix 4 oz softened cream cheese with 1 teaspoon each of dried garlic and Italian herbs.
• Gluten-Free Option: Use gluten-free pasta shells and ensure your red pepper sauce and Boursin are gluten-free. Cook time may vary, so check the pasta for tenderness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools; add a splash of milk or broth when reheating.

Freezer

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

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts.

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

The pasta will absorb some of the sauce as it sits, so you may want to add a splash of broth or milk when reheating to restore the creamy texture. Reheat gently in the microwave or on the stovetop until heated through.

You can assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding 30 to 45 minutes to the cooking time since you are starting from cold.

Alternatively, cook the dish fully, let it cool, and refrigerate for up to 2 days, then reheat gently before serving.

Serving ideas

Serve this creamy chicken pasta straight from the slow cooker for a casual family dinner. It pairs well with a simple green salad and crusty bread to soak up the extra sauce.

For a more elegant presentation, plate individual servings on white dinner plates, garnished with fresh basil or parsley if desired.

This dish is hearty enough to stand alone, but you can also serve it as a side to roasted vegetables or a simple steamed green bean. The rich, creamy sauce is satisfying, so a little goes a long way. Offer extra grated cheese at the table for those who want more.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken Pasta Shells with Boursin

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 12 oz medium conchiglie pasta shells
• 1 1/2 cups smoky roasted red pepper cream sauce
• 1 wheel garlic and fine herbs Boursin cheese (5.2 oz)
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the cubed chicken breast tenderloins evenly in the bottom of a 6-quart slow cooker. Spread them out so they cover the bottom in a single layer, which helps them cook evenly.
2. Dump the conchiglie pasta shells over the chicken, then pour the smoky roasted red pepper cream sauce over the pasta. Use a spoon to gently press the pasta into the sauce so it is mostly submerged.
3. Place the wheel of garlic and fine herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded Italian fontina cheese evenly over the top, covering the pasta and sauce.
4. Cover the slow cooker 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. Do not stir during cooking, as this can break the pasta.
5. After the cooking time, check that the chicken is fully cooked by inserting an instant-read thermometer into a few pieces. The internal temperature must reach 165°F (74°C). If not, continue cooking for 15 to 20 minutes and check again.
6. Once the chicken is safe, gently stir the mixture to incorporate the melted Boursin and fontina into the sauce. The sauce should be creamy and coat the pasta and chicken evenly.
7. Using a serving spoon, scoop the creamy chicken and pasta onto a white dinner plate. Make sure each serving gets a generous amount of sauce and cheese. Serve immediately while hot and bubbling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

540

Protein

42 g

Carbohydrates

45 g

Fat

22 g

Fiber

3 g

Sugar

5 g

Sodium

780 mg

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