Crockpot Boursin Chicken Rigatoni: 10-Minute Prep Tips, FAQ & printable recipe

Tips for success

For the best texture, use good-quality rigatoni with ridges; they hold the sauce beautifully. If you prefer a spicier dish, add a pinch of red pepper flakes with the sauce. To make it extra cheesy, sprinkle additional fontina on top during the last 10 minutes of cooking.

If the sauce is too thick at the end, stir in a splash of warm water or chicken broth. For a lighter version, use low-fat cream cheese in place of Boursin and reduce the fontina by half, though the flavor will be less rich.

This recipe is incredibly versatile. Swap the chicken for Italian sausage (remove casings) or ground beef, but adjust cooking times accordingly. Add a handful of baby spinach or chopped kale during the last 30 minutes for extra color and nutrients.

For a gluten-free version, use gluten-free pasta and check that the tomato sauce is gluten-free. The dish also works well with other short pasta shapes like penne or fusilli. Just remember that smaller shapes cook faster, so reduce the cook time by 15 to 30 minutes.

Variations

• Spicy Sausage Rigatoni: Replace the chicken with 2 pounds of Italian sausage (casings removed) and add 1/2 teaspoon red pepper flakes. Cook on low for 4 hours. The sausage adds a savory, spicy depth that pairs beautifully with the creamy Boursin.
• Vegetarian Mushroom Rigatoni: Omit the chicken and add 16 ounces of sliced cremini mushrooms and 1 cup of vegetable broth. Cook on low for 3 hours. The mushrooms provide a meaty texture and earthy flavor that complements the cheese sauce.
• Spinach and Artichoke Rigatoni: Add 2 cups of fresh spinach and 1 cup of chopped artichoke hearts during the last 30 minutes of cooking. The greens add color and a slight bitterness that cuts through the richness of the cheese.
• Sun-Dried Tomato and Basil Rigatoni: Stir in 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of fresh basil just before serving. The sun-dried tomatoes bring a sweet-tart note, and the basil adds a fresh, aromatic finish.

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 1-minute intervals, stirring in between, or in a saucepan over medium-low heat until hot. Add a splash of milk or broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, so you may want to add a splash of milk or broth when reheating to restore creaminess.

Reheat in the microwave in 1-minute intervals, stirring in between, or in a saucepan over medium-low heat until hot. The dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed. Add 30 minutes to the cooking time if starting from cold. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 2 days before reheating. This makes it perfect for meal prep or busy weeknights.

Serving ideas

Serve this creamy chicken rigatoni straight from the slow cooker for a casual family dinner. Spoon generous portions into shallow bowls, making sure to get plenty of sauce and cheese. A side of garlic bread or a crisp Caesar salad balances the richness.

For a touch of freshness, top each serving with chopped parsley or basil. The dish is hearty enough to stand alone, but it also pairs well with roasted vegetables or a simple green salad.

For a more elegant presentation, plate the pasta on a large white platter and garnish with extra fontina and fresh herbs. This is a great dish for potlucks or gatherings because the slow cooker keeps it warm and the flavor only improves as it sits. Offer crusty bread for sopping up the sauce, and maybe a glass of red wine. The leftovers are just as delicious the next day, so make a little extra if you can.

Frequently asked questions

Recipe card

Crockpot Boursin Chicken Rigatoni: 10-Minute Prep

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 1 lb rigatoni pasta
• 1 jar (24 oz) roasted garlic tomato basil 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 tenders in the bottom of a 6-quart slow cooker. Add the rigatoni pasta directly over the chicken. Pour the roasted garlic tomato basil sauce over the pasta and chicken, spreading it evenly. Place the Boursin wheel in the center of the sauce, then scatter the shredded fontina over the top. Do not stir.
2. Cover the slow cooker with the lid. Cook on low for 4 hours, or on high for 2 to 3 hours, until the chicken is cooked through and the pasta is tender. The sauce should be bubbling gently around the edges.
3. Remove the lid and stir the mixture gently to combine the melted Boursin and fontina into the sauce. The chicken should be fork-tender and the rigatoni al dente. Insert an instant-read thermometer into the thickest piece of chicken; it must read at least 165°F (74°C).
4. Turn off the slow cooker and let the dish sit for 5 minutes. This allows the sauce to thicken slightly and the flavors to meld. The cheese will become silkier and the pasta will absorb a bit more sauce.
5. Using a large spoon, scoop the chicken rigatoni onto a serving plate or into bowls. Make sure to get a bit of everything: chicken, pasta, and plenty of creamy sauce. Serve hot, with extra shredded fontina on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

55 g

Fat

25 g

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