Slow Cooker Boursin Chicken and Pasta
This Slow Cooker Boursin Chicken and Pasta is a creamy, rich, and incredibly easy dinner where two blocks of garlic-herb Boursin cheese melt into a velvety sauce with tender shredded chicken, all with minimal prep and hands-off cooking.
Equipment
- 6-quart slow cooker
- Large pot - for boiling pasta
- Colander - for draining pasta
- Two Forks - for shredding chicken
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle or large spoon - for stirring and serving
- Cheese grater - for the Parmesan
Ingredients
- 2 lbs boneless, skinless chicken breasts - 900g
- 2 packages Boursin Garlic and Fine Herbs Cheese - 5.2 oz / 147g each
- 1 cup low-sodium chicken broth - 240ml
- 1/2 cup heavy cream - 120ml
- 4 cloves garlic - minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 oz cavatappi or penne pasta - 340g
- 1/2 cup sun-dried tomatoes - 50g, vacuum-packed (not oil-packed), chopped
- 1/2 cup Parmesan cheese - 50g, freshly grated, for serving
- fresh parsley or basil - for garnish
Instructions
- Season the chicken breasts with salt, pepper, Italian seasoning, onion powder, and paprika, then place in a single layer in a 6-quart slow cooker with minced garlic on top.
- Pour the chicken broth around the chicken, then place both blocks of Boursin cheese on top of the breasts. Do not stir.
- Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Shred the chicken directly in the slow cooker using two forks, then stir it into the melted Boursin and broth mixture.
- Stir in the heavy cream and chopped sun-dried tomatoes, replace the lid, and cook on HIGH for an additional 15-20 minutes.
- Cook the pasta in salted boiling water for 1-2 minutes less than package directions. Reserve 1 cup of pasta water before draining.
- Add the drained pasta to the slow cooker and toss to coat with the creamy sauce. Stir in reserved pasta water if a thinner consistency is desired.
- Serve immediately topped with freshly grated Parmesan cheese and fresh parsley or basil garnish.
Notes
- Do not overcook the pasta: Cook it slightly al dente on the stovetop since it will continue to absorb sauce inside the slow cooker, preventing it from turning mushy.
- Use vacuum-packed sun-dried tomatoes: Avoid oil-packed varieties, which can make the sauce greasy. Vacuum-packed ones add a sweet-tart punch without extra oil.
- Resist lifting the lid: Every time you open the slow cooker, you release steam and drop the internal temperature, adding up to 30 minutes of cook time.
- Grate Parmesan fresh: Pre-shredded Parmesan contains anti-caking agents that prevent smooth melting; freshly grated melts instantly and tastes far superior.
- Low and slow is best: If your schedule allows, cooking on LOW for 5-6 hours produces more tender chicken and deeply developed flavor.
- Reserve pasta water: The starchy water is the secret to rescuing a sauce that's become too thick—add it one tablespoon at a time until perfect.
- Make it lighter: Swap heavy cream for half-and-half or evaporated milk for a slightly lighter version that still has creamy texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce and chicken can be frozen (without pasta) for up to 2 months.
- Reheating tip: Reheat gently over medium-low heat on the stovetop or in the microwave, adding a splash of chicken broth or milk to prevent drying out.
- For extra vegetables: Stir in fresh baby spinach, chopped kale, or sliced mushrooms during the last 30 minutes of cooking for a nutritious boost.