Creamy Crockpot Boursin Chicken Pesto Farfalle Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and measure out the pasta, spinach, pesto, and cheeses. Have a 6-quart slow cooker ready. No need to pre-cook the pasta or sauté the chicken — the slow cooker handles everything.

For best results, use freshly shredded fontina (pre-shredded cheese may not melt as smoothly). Set out a wooden spoon for stirring and a serving spoon for plating. The entire prep takes just 10 minutes, and then the slow cooker does the rest.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker, spreading them into an even layer. Scatter the farfalle pasta, baby spinach, and basil pesto over the chicken, using a spatula to lightly toss and coat the chicken and pasta with the pesto. Tuck the Boursin cheese wheel into the center of the mixture, then sprinkle the shredded fontina evenly over the top. Do not stir further; the layers will meld as they cook.
   Look for The slow cooker is filled with layered ingredients: chicken on the bottom, pasta and spinach on top, and the cheeses crowning the pile.
   Tip Cut the chicken into uniform bite-sized cubes so they cook evenly. If the spinach is very large, roughly chop it.
2. 2Cook on Low
   Cover the slow cooker with its lid and set it to cook on LOW for 3 hours. Do not open the lid during the first 2 hours to allow the heat to build up and the pasta to soften. After 3 hours, check the pasta and chicken: the chicken should be cooked through and the pasta tender. If the sauce looks too thin, continue cooking for an additional 30 minutes.
   Look for The mixture is bubbling gently at the edges, and the cheese has melted into a creamy sauce. The pasta is tender when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid early—every peek releases steam and slows the cooking. Use a timer to keep track.

At the end of this phase, the slow cooker is filled with a layered pile of chicken, pasta, spinach, pesto, and cheeses. The raw chicken is at the bottom, the pasta and spinach are scattered on top, and the Boursin wheel sits in the center, surrounded by shredded fontina.

The ingredients look vibrant and fresh, with the green pesto and spinach contrasting against the white cheeses. No heat has been applied yet, so everything is in its raw, uncooked state.

Slow Cook and Melt

3. 3Stir and Blend the Sauce
   After the initial cooking time, stir the mixture thoroughly with a wooden spoon to combine the melted Boursin, fontina, and pesto into a silky sauce that coats the chicken and pasta. The spinach will have wilted into the sauce. If the sauce seems too thick, stir in a splash of warm water or chicken broth (not shown in video) to loosen it. Return the lid and cook for another 10–15 minutes on LOW until everything is hot and bubbly.
   Look for The sauce is creamy and smooth, with no large lumps of cheese. The pasta is fully tender and the chicken is opaque throughout.
   Tip Stir gently to avoid breaking the pasta. If using a wooden spoon, scrape the bottom to release any stuck bits.

After 3 hours on low, the slow cooker is bubbling gently at the edges. The Boursin and fontina have melted into a creamy, golden sauce that coats the chicken and pasta. The spinach has wilted into dark green ribbons, and the farfalle is tender. The aroma is rich with garlic, herbs, and cheese. A quick stir reveals a silky, cohesive mixture with no visible lumps of cheese.

Serve and Savor

4. 4Serve and Enjoy
   Spoon the hot, creamy pasta and chicken onto a white dinner plate, making sure to include plenty of sauce and a few wilted spinach leaves. Let the dish rest for 2–3 minutes before serving so the sauce settles slightly. Serve immediately, with extra pesto or grated Parmesan on the side if desired (optional).
   Look for The serving spoon lifts a steaming, cheese-stretching scoop of pasta and chicken from the slow cooker.
   Tip For a prettier plate, twirl the farfalle with a fork as you serve. The sauce will cling to the pasta beautifully.

The final dish is a steaming, creamy pasta bake with tender chicken, perfectly cooked farfalle, and wilted spinach, all enveloped in a glossy herb-cheese sauce. When lifted with a serving spoon, the cheese stretches and the steam rises, releasing an irresistible fragrance. Plated on a white dish, the colors pop: golden sauce, green herbs, and white pasta. It looks indulgent and comforting, ready to be devoured.

Common mistakes

One common mistake is opening the slow cooker lid too often, which releases heat and extends cooking time. Another is using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting — shred the fontina yourself for the creamiest result.

Also, avoid over-stirring while the pasta is cooking, as this can break the pasta and make the sauce starchy. If the sauce seems thin at the end, let it sit for a few minutes with the lid off to thicken slightly.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The pasta should be tender but still firm to the bite, and the sauce should be creamy and bubbling around the edges.

If the sauce looks too thin, cook for another 15–30 minutes uncovered to thicken. If the pasta is still hard after 3 hours, continue cooking in 15-minute increments until tender. The spinach will be completely wilted and incorporated.

• Poultry: 165°F (74°C) in the thickest part