Crockpot Boursin Chicken Pesto Farfalle: Easy Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a sturdy pasta shape like farfalle, penne, or rigatoni. These hold their shape during the long cooking time and don't turn mushy.

If you're using a different shape, adjust the cooking time accordingly—smaller shapes may cook faster. Also, make sure the pasta is fully submerged in the sauce as much as possible to ensure even cooking.

If you prefer a thicker sauce, you can stir in a tablespoon of cornstarch mixed with a little water during the last 30 minutes of cooking. This will help thicken the sauce without altering the flavor. Alternatively, you can leave the lid off for the last 15 minutes to let some of the moisture evaporate. Just be careful not to overcook the pasta—check it frequently.

Variations

• Add Vegetables: Stir in sliced mushrooms, bell peppers, or zucchini along with the chicken for extra veggies. You can also add a can of drained artichoke hearts for a Mediterranean twist.
• Spice It Up: Add a pinch of red pepper flakes or a chopped jalapeño to the slow cooker for a little heat. You can also use a spicy pesto or add a dash of hot sauce before serving.
• Swap the Protein: Use boneless, skinless chicken thighs instead of breast tenderloins for a richer flavor. Or substitute cooked Italian sausage (sliced) for the chicken—just add it during the last hour of cooking to avoid overcooking.
• Make It Gluten-Free: Use gluten-free farfalle pasta and ensure your pesto and cheeses are gluten-free. The cooking time may vary slightly, so check the pasta for doneness a few minutes earlier.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water if needed.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop until hot. Add a splash of chicken broth or water to restore creaminess.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce, so you may want to add a splash of chicken broth or water when reheating to loosen it up. Reheat gently in the microwave or on the stovetop until piping hot.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time since the ingredients will be cold. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this creamy chicken pesto farfalle as a complete meal on its own, or pair it with a simple green salad and crusty bread for a more substantial dinner.

The rich, creamy sauce is balanced by the fresh pesto and wilted spinach, making it satisfying without being heavy. A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio, would be a lovely accompaniment.

For a family-style presentation, bring the slow cooker to the table and let everyone serve themselves. Garnish with extra shredded fontina or a sprinkle of red pepper flakes for a little heat.

If you have leftover pesto, drizzle a little on top of each serving for an extra burst of flavor. This dish is also great for meal prep—divide into containers for easy lunches throughout the week.

Frequently asked questions

Recipe card

Crockpot Boursin Chicken Pesto Farfalle: Easy Slow Cooker Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cut into 1-inch pieces
• 12 oz farfalle (bow-tie) pasta
• 5 oz fresh baby spinach
• 1/2 cup basil pesto
• 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 6-quart slow cooker. Scatter the farfalle pasta, fresh baby spinach, and basil pesto over the chicken. Use a spoon to gently toss the mixture so the pasta and spinach are lightly coated with pesto and evenly distributed.
2. Place the wheel of garlic and fine herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina cheese evenly over the top, covering the pasta and chicken as much as possible.
3. 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. The sauce will be bubbly and the cheeses fully melted. Stir gently before serving.
4. Spoon the creamy chicken pesto farfalle onto plates or into bowls. Serve hot, with extra pesto or grated cheese if desired.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

52 g

Fat

29 g

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