Creamy Crockpot Boursin Chicken Pesto Farfalle Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform bite-sized pieces so they cook evenly with the pasta. If you prefer a thicker sauce, let the slow cooker cook uncovered for the last 15 minutes to reduce some of the liquid.

You can also add a splash of chicken broth or milk if the sauce becomes too thick — just stir it in gently.

This dish is versatile: add a handful of cherry tomatoes or roasted red peppers for extra color and flavor. For a bit of heat, sprinkle red pepper flakes over the top before serving.

If you have leftover cooked chicken, you can use it instead of raw — just add it during the last 30 minutes of cooking to warm through without overcooking.

Variations

• Vegetarian Version: Omit the chicken and increase the pasta to 16 ounces. Add an extra cup of spinach and a can of drained chickpeas for protein. The cooking time remains the same; just ensure the pasta is tender before serving.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes and 1/4 cup chopped sun-dried tomatoes with the other ingredients. For extra heat, use a spicy pesto or stir in a pinch of cayenne with the cheeses.
• Lighter Sauce: Replace the Boursin with 4 ounces of light cream cheese and use reduced-fat fontina. Stir in 1/2 cup of plain Greek yogurt at the end for tang and creaminess without the extra fat.
• Herb Lover's: Use basil pesto and add 2 tablespoons chopped fresh basil and 1 tablespoon chopped fresh parsley just before serving. Sprinkle with extra grated Parmesan and a drizzle of olive oil.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore the creamy texture.

Freezer

Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally, until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so when reheating, add a splash of chicken broth or milk to loosen it.

Reheat gently in the microwave or on the stovetop until hot throughout. The dish tastes even better the next day as the flavors meld.

You can prep the ingredients up to a day in advance: cube the chicken, measure the pasta, and wash the spinach. Store them separately in the refrigerator. When ready to cook, layer everything in the slow cooker as directed.

For a truly make-ahead meal, assemble the entire slow cooker insert (minus the cheeses) and refrigerate overnight, then add the cheeses and start cooking the next day.

Serving ideas

Serve this creamy pasta hot, straight from the slow cooker, with a generous spoonful of sauce over each portion. It pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Crusty bread is also a great companion for sopping up every last bit of the herb-cheese sauce.

For a complete meal, add steamed broccoli or roasted asparagus on the side. The dish is hearty enough to stand alone, but a light vegetable side balances the creaminess. If desired, sprinkle extra shredded Parmesan or fresh basil over each plate before serving. Leftovers can be packed for lunch and reheated the next day.

Frequently asked questions

Recipe card

Creamy Crockpot Boursin Chicken Pesto Farfalle

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 12 oz farfalle (bow-tie) pasta
• 1/2 cup basil pesto
• 4 cups fresh baby spinach
• 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 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.
2. 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.
3. 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.
4. 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).

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

42 g

Carbohydrates

38 g

Fat

29 g

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