Dinner · Part 3 of 3: Tips & recipe card

Crockpot Boursin Chicken Rigatoni: One-Pot Dump Dinner Tips, FAQ & printable recipe

Name: Crockpot Boursin Chicken Rigatoni: One-Pot Dump Dinner
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 2 lb boneless skinless chicken breast, cut into bite-sized cubes; 1 lb rigatoni pasta; 24 oz roasted garlic tomato basil sauce; 1 wheel garlic and fine herbs Boursin cheese (5.2 oz); 2 cups shredded Italian fontina cheese

By Clara Weller · Oct 28, 2026

Slow cooker filled with creamy chicken rigatoni, topped with melted fontina and herbs.

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For an even richer flavor, you can add a splash of white wine or a pinch of red pepper flakes along with the sauce. If you prefer a smoky note, substitute the fontina with smoked provolone. The dish is forgiving, so feel free to adjust the seasonings to your taste.

To make this a complete meal, serve with a crisp green salad and crusty bread to soak up the extra sauce.

Leftovers can be stored in the refrigerator for up to 4 days, and the flavors only get better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Variations

Spicy Sausage Rigatoni: Swap the chicken for 1 lb of Italian sausage (casings removed) and brown it in a skillet before adding to the slow cooker. Add a pinch of red pepper flakes for heat. Proceed with the recipe as written, but reduce the chicken cooking time to 3 1/2 hours.
Vegetarian Mushroom Rigatoni: Omit the chicken and add 2 cups of sliced cremini mushrooms along with the pasta. Use a vegetarian roasted garlic sauce. Cook on LOW for 3 hours, or until the pasta is tender. The mushrooms add a meaty texture.
Creamy Pesto Chicken Rigatoni: Replace the tomato basil sauce with 2 cups of chicken broth and 1/2 cup of basil pesto. Add the Boursin and fontina as directed. Cook on LOW for 4 hours. The result is a vibrant green, herby sauce.
Smoky Bacon Rigatoni: Cook 4 slices of bacon until crisp, crumble, and set aside. Proceed with the original recipe, but add the bacon to the slow cooker during the last 30 minutes of cooking. The smoky flavor infuses the sauce without making it greasy.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to restore creaminess.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Reheat: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway.

Store any leftover chicken rigatoni in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce as it sits, so when reheating, add a tablespoon of water or broth per serving to bring back the creamy texture.

Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally, until heated through.

This recipe is perfect for meal prep. You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and start cooking on LOW.

If starting from cold, add an extra 30 minutes to the cooking time. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this creamy chicken rigatoni hot, straight from the slow cooker or plated. It's a hearty main course that pairs well with a simple side salad dressed with lemon vinaigrette to cut through the richness. Add a loaf of warm garlic bread for dipping into the sauce.

For a family-style meal, bring the slow cooker to the table and let everyone serve themselves. Garnish with freshly grated Parmesan, chopped parsley, or a sprinkle of red pepper flakes for heat.

This dish also freezes well; portion it into individual containers for quick lunches or dinners.

Frequently asked questions

Can this recipe be made with other types of pasta?

Yes, you can substitute rigatoni with other sturdy pasta shapes like penne, ziti, or fusilli. Avoid delicate shapes like spaghetti or angel hair, as they may become too soft. Adjust the cooking time accordingly; smaller shapes may cook faster, so check for doneness at the 3-hour mark.

How can you make this dish gluten-free?

To make this gluten-free, use gluten-free rigatoni or other gluten-free pasta shapes. Ensure that the tomato basil sauce and Boursin cheese are certified gluten-free. The cooking time may vary slightly, so check the pasta for tenderness before serving.

Can this be cooked on high instead of low?

Yes, you can cook this on HIGH for about 2 1/2 to 3 hours. However, cooking on LOW is recommended for the most tender chicken and to prevent the pasta from becoming mushy. If using HIGH, check the chicken temperature and pasta texture earlier.

What can be used instead of Boursin cheese?

If Boursin is unavailable, you can use a mixture of cream cheese (4 oz), 1/2 teaspoon garlic powder, 1/2 teaspoon dried herbs (such as basil, parsley, and chives), and a pinch of salt. Blend until smooth and use as a substitute.

Why is the pasta mushy after cooking?

Mushy pasta usually results from overcooking or using a delicate pasta shape. To avoid this, use a sturdy tube pasta and cook on LOW for the recommended time. Also, avoid stirring too frequently, as this can break down the pasta. Check for doneness at the 3.5-hour mark.

Recipe card

Crockpot Boursin Chicken Rigatoni: One-Pot Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

2 lb boneless skinless chicken breast, cut into bite-sized cubes
1 lb rigatoni pasta
24 oz roasted garlic tomato basil sauce
1 wheel garlic and fine herbs Boursin cheese (5.2 oz)
2 cups shredded Italian fontina cheese

Instructions

Place the cubed chicken breast in an even layer at the bottom of the slow cooker. Pour the rigatoni pasta over the chicken, then pour the roasted garlic tomato basil sauce over the pasta, making sure the pasta is mostly submerged. Gently stir to combine the chicken, pasta, and sauce.
Place the Boursin cheese wheel in the center of the slow cooker, pushing it slightly into the sauce. Sprinkle the shredded fontina cheese evenly over the top, covering the surface completely.
Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not lift the lid during the first 3 hours to keep the heat steady.
After 4 hours, check the chicken for doneness. Insert an instant-read thermometer into the thickest piece of chicken; it should read at least 165°F (74°C). The pasta should be tender but still slightly firm to the bite.
Stir the contents of the slow cooker gently to distribute the melted Boursin and fontina throughout the pasta and chicken. The sauce should be creamy and well combined. If the sauce seems too thick, stir in a splash of warm water or broth to loosen it.
Spoon the creamy chicken rigatoni onto plates or into bowls. Serve hot, with extra grated cheese or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 580
Protein: 42 g
Carbohydrates: 55 g
Fat: 21 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.