Creamy Crockpot Boursin Chicken Pesto Farfalle

This slow cooker Boursin chicken pesto farfalle is the definition of set-it-and-forget-it comfort food. Cubes of chicken, bow-tie pasta, fresh spinach, and basil pesto simmer low and slow with a wheel of garlic-herb Boursin and plenty of fontina until everything melds into a rich, creamy, one-pot meal.

The best part? No boiling water, no extra pots, and no babysitting — just layer the ingredients in the morning and come home to a bubbling, cheesy dinner that tastes like it took hours of effort.

Imagine coming home to the smell of garlic, herbs, and melting cheese wafting from your slow cooker. That's the magic of this dump-and-go recipe. You simply layer raw chicken, pasta, spinach, and pesto in the Crockpot, nestle a wheel of Boursin in the center, shower it with fontina, and let the slow cooker do the work.

The result is a luscious, creamy pasta bake with tender chicken and perfectly cooked farfalle, all bathed in a silky herb-flecked sauce. It's the ultimate weeknight dinner for busy families.

Ingredients

Why this recipe works

Slow cooking allows the chicken to become exceptionally tender and juicy, absorbing the flavors of the pesto and herbs as it simmers. The gentle, even heat of the slow cooker breaks down the poultry without drying it out, so every bite is moist and satisfying. Because the chicken is cut into small cubes, it cooks quickly and evenly, reaching a safe internal temperature without becoming tough.

The combination of Boursin and fontina creates a luxurious, creamy sauce without any need for flour or roux. Boursin's creamy texture and herbaceous notes infuse the dish with flavor, while fontina melts into a smooth, slightly nutty cheese sauce.

The pasta cooks directly in the slow cooker, absorbing the liquid from the spinach and pesto, which helps it soften and become tender without turning mushy.

Notes and substitutions

For this recipe, use a 6-quart slow cooker to give everything enough room to cook evenly. The chicken breasts should be cut into bite-sized cubes, about 1-inch pieces, so they cook through in the same time as the pasta. If you prefer dark meat, boneless skinless chicken thighs work wonderfully and stay even more moist.

The Boursin cheese is the star of the sauce — look for the garlic and fine herbs variety. If you can't find Boursin, a mixture of cream cheese and Italian seasoning is a good substitute.

The farfalle pasta is ideal because its bow-tie shape holds the creamy sauce well, but any short pasta like penne or rigatoni will work. For a gluten-free option, use gluten-free pasta and check that the pesto is gluten-free.

• chicken breasts: chicken thighs (boneless, skinless) — use the same weight; thighs stay moist and tender during long slow cooking.
• farfalle pasta: penne, rigatoni, or fusilli — any short pasta shape works; adjust cooking time if using a larger shape.
• baby spinach: kale (stemmed and chopped) or Swiss chard — heartier greens hold up well; add them at the start and they will wilt down.
• Boursin cheese: 4 oz cream cheese plus 1 teaspoon garlic powder and 1 tablespoon dried Italian herbs — mix well before adding.

Equipment

• 6-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving spoon
• White dinner plate (for serving)