Slow-Cooker Boursin Chicken & Pasta

A rich, cozy dinner that practically makes itself—this Slow-Cooker Boursin Chicken & Pasta is the kind of weeknight magic you’ll crave. Soft, shredded chicken bathed in a herby, garlicky Boursin sauce is comfort food with an elegant twist.

It’s forgiving, hands-off, and easy to scale up for guests. Prep takes minutes; the slow cooker does the rest.

Want a twist on creamy chicken bowls? Try a related flavor profile for another quick dinner idea: cottage cheese chicken parmesan bowl.

Why You’ll Love This Slow-Cooker Boursin Chicken & Pasta

• Ultra-creamy sauce with real garlic and herb flavor.
• Hands-off cooking: set it and forget it.
• Uses pantry pasta for fast finishing.
• Great for meal prep and feeding a family.
• Mild enough for picky eaters, flavorful enough for dinner guests.
• Easy to adapt for low-carb or extra-veggie versions.

This dish delivers a silky, herb-laced sauce that clings to tender shredded chicken and al dente pasta. The Boursin provides a creamy, tangy backbone while chicken broth thins it to a saucy consistency that’s spoonable but not watery.

"Five stars! Bold herb flavor, no heavy cream, and the chicken just falls apart—family favorite now." — Real reader review

Key Ingredients for Slow-Cooker Boursin Chicken & Pasta

Chicken breasts

Choose boneless, skinless chicken breasts for even cooking and easy shredding. Thicker pieces are fine—slow cooking will tenderize them—but avoid frozen breasts, which lengthen cook time and risk uneven doneness. If you substitute thighs, expect a richer, slightly fattier flavor and about the same shredding ease.

Boursin cheese

Boursin is the flavor star: a soft, spreadable cheese loaded with garlic and herbs that emulsifies into the sauce. Buy the original garlic & fine herbs variety for the intended profile; a different flavored Boursin (like pepper or shallot) will change the dish’s character. If you can’t find Boursin, cream cheese plus extra garlic and chopped herbs is a workable substitute, but the result will be milder and less aromatic.

Chicken broth

Good-quality chicken broth thins the cheese without diluting flavor; low-sodium broth gives you control over seasoning. Store-bought or homemade both work—if using concentrated stock, dilute first to taste. Swapping to vegetable broth will lighten the flavor and is fine for a pescatarian twist, but you lose some savory depth.

Pasta (penne or rotini)

Use a sturdy short pasta—penne, rotini, or rigatoni—so the sauce clings to ridges and tubes. Cook the pasta to al dente and toss immediately with the sauce for the best texture; overcooked pasta will go mushy when mixed with the hot sauce. If low-carb, swap for small cauliflower gnocchi or spiralized zucchini, but adjust timing and doneness.

Full Ingredient List for Slow-Cooker Boursin Chicken & Pasta

– 4 boneless, skinless chicken breasts
– 1 package (5.2 ounces) Boursin cheese
– 1 cup chicken broth
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 8 ounces pasta (penne, rotini or your choice)
– Parmesan cheese for serving (optional)
– Fresh parsley for garnish (optional)

Step-by-Step Instructions for Slow-Cooker Boursin Chicken & Pasta

Step 1: Place the chicken breasts in the slow cooker in a single layer.

Arrange the breasts flat so they cook evenly and shred uniformly later. Little overlap is okay, but avoid packing them tightly. Pro Tip: The chicken should look evenly spaced and not stacked; if it looks crowded, separate pieces with a spatula.

Step 2: In a bowl, mix the Boursin cheese, chicken broth, garlic powder, Italian seasoning, salt, and pepper until mostly smooth. Pour over the chicken.

Warm the Boursin slightly (30 seconds in the microwave) to make it easier to whisk with broth and seasonings. Pour the mixture so it covers the breasts, which helps flavor every bite during the long cook. Pro Tip: The sauce should appear creamy with no large chunks of cheese; you should smell garlic and herbs immediately.

Step 3: Cover and cook on low for 6–7 hours until the chicken is tender.

Low-and-slow yields the most tender, shreddable chicken and allows the flavors to meld. Avoid lifting the lid often; each peek costs 15–20 minutes of lost heat. Pro Tip: The chicken should flake easily with a fork and the sauce should bubble gently at the edges.

Step 4: About 30 minutes before serving, cook the pasta according to package directions. Drain.

Timing is key—cook pasta so it’s freshly drained when the chicken is ready. Reserve a splash of pasta water if you like a looser sauce finish. Pro Tip: The drained pasta should be al dente and still hold shape; overcooked pasta will soak up too much sauce.

Step 5: Shred the chicken in the slow cooker, mix to coat it with sauce, and adjust seasoning.

Use two forks or meat claws to shred directly in the cooker; stir well so the sauce fully lubricates the meat. Taste and add salt or pepper as needed; the broth and Boursin can vary in saltiness. Pro Tip: Shredded chicken should be moist and glossy from the sauce, not dry or stringy.

Step 6: Serve the chicken over the cooked pasta.

Spoon generous portions of shredded chicken and sauce over pasta so every bite gets sauce-to-pasta balance. Stir briefly if you prefer the pasta fully coated. Pro Tip: The plate should show a ribbon of creamy herb sauce pooling around the pasta, not a dry mound.

Step 7: Top with Parmesan and parsley if desired.

Finish with freshly grated Parmesan and chopped parsley for brightness and a salty, umami lift. Serve immediately for the best texture contrast. Pro Tip: The cheese should melt slightly into the sauce and the parsley should look fresh and bright—not wilted.

Pro Tip: Look for visual cues at each stage—creamy emulsified sauce, fork-tender chicken, and al dente pasta—so you know you’re on track. Also consider pairing with a crisp green salad for contrast and crunch. You can explore related creamy chicken recipes for more inspiration like this take on a cottage-cheese-forward bowl: creamy chicken bowls inspiration.

Expert Tips for Slow-Cooker Boursin Chicken & Pasta

• Keep a low-and-slow mindset: cook on low for 6–7 hours to avoid overcooking and drying the chicken.
• If the sauce separates or looks grainy, stir vigorously and heat gently; a little extra broth can re-emulsify it.
• Use a wide slow cooker if possible so the chicken lies in a single layer and cooks evenly.
• For texture control, shred the chicken right before serving; shredding early causes it to soak up too much sauce.
• If the sauce is thin after shredding, thicken with a quick slurry of 1 tsp cornstarch mixed into 1 tbsp cold water—stir in and cook 10–15 minutes.
• Watch salt carefully: Boursin and broth can be salty; start low and finish with taste adjustments.
• Avoid frozen chicken breasts—thawed, fresh pieces give reliable timing and texture.
• If you want a lower-calorie version, swap half the Boursin with reduced-fat cream cheese and add extra herbs for flavor balance.

A quick related idea if you like switching up creamy dinners is this other one-pan concept: one-pan creamy chicken alternatives.

Storage & Freezing for Slow-Cooker Boursin Chicken & Pasta

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep pasta separate if possible to avoid sogginess—containers that stack well help portion meals for the week.

Freezer: Freeze the shredded chicken and sauce in freezer-safe containers or heavy-duty resealable bags for up to 3 months. Leave some headspace; flatten bags for quicker thawing and space saving.

Thawing: Thaw overnight in the refrigerator or use a cold-water submersion method for faster turnaround. If frozen in a bag, place it in a bowl of cold water for 30–60 minutes until pliable.

Reheating: Reheat gently on the stovetop over low heat with a splash of broth or reserved pasta water to restore saucy texture. Microwave in short bursts, stirring in between, and add liquid as needed. Store in glass or BPA-free plastic containers for best flavor retention.

For meal-prep hacks and similar hearty bowls to mix into your rotation, see ideas like make-ahead chicken bowls.

Variations & Substitutions for Slow-Cooker Boursin Chicken & Pasta

• Tuscan-style: Add sun-dried tomatoes, a handful of baby spinach, and swap Italian seasoning for oregano and basil. The result is tangy, bright, and slightly rustic compared to the original.
• Low-carb: Replace pasta with roasted cauliflower florets or zucchini noodles. The sauce clings well to vegetables; cook the veggies separately to keep them crisp.
• Mediterranean twist: Use feta instead of Boursin and stir in olives and artichoke hearts at the end. Expect a brinier, sharper profile but still creamy.
• Mushroom and thyme: Sauté sliced mushrooms and add them to the slow cooker with a teaspoon of fresh thyme. Mushrooms add umami depth and a meatier texture that pairs beautifully with the Boursin.

Try swapping components carefully—Boursin is unique, so substitutes alter flavor but can produce delicious, intentional variations.

Frequently Asked Questions About Slow-Cooker Boursin Chicken & Pasta

Q: Can I use frozen chicken breasts in this slow-cooker recipe?
A: It’s not recommended because frozen chicken increases total cook time and raises food safety concerns. Thaw breasts in the refrigerator overnight for even 6–7 hour timing on low. If you must use frozen, cook on low for at least 8–9 hours and ensure internal temperature reaches 165°F before shredding.

Q: How do I prevent the sauce from becoming grainy after slow cooking?
A: Graininess often comes from abrupt temperature changes or overheated cheese. Warm the Boursin slightly before whisking with broth and avoid boiling after adding. If it separates, stir in a little extra warm broth and whisk over low heat to re-emulsify.

Q: Can I make this dairy-free or vegan?
A: For dairy-free, use a plant-based garlic-herb spread and full-flavored vegetable broth; the texture will be slightly different but still creamy. For vegan, replace chicken with hearty jackfruit or chickpeas and watch seasoning—plant-based cheeses vary in salt and consistency.

Q: What’s the best way to reheat leftovers without drying the chicken?
A: Reheat on the stovetop over low with a splash of broth or reserved pasta water, stirring until warmed through. If microwaving, cover and heat in 45–60 second bursts, stirring in between, and add a tablespoon of liquid if it seems dry.

Q: Can I add vegetables directly to the slow cooker?
A: Root vegetables like carrots or small potatoes can go in at the beginning and will soften nicely. Delicate greens or peas should be stirred in during the last 15–30 minutes to preserve texture and color. For best results, sauté quick-cook vegetables briefly before adding if you want extra caramelization and flavor.

Final Thoughts on Slow-Cooker Boursin Chicken & Pasta

If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later. For more inspiration and variations, check this classic take on the dish from Taste of Home: Slow-Cooker Boursin Chicken Pasta Recipe – Taste of Home, a similar slow-cooker version at Modern Honey: Slow Cooker Boursin Chicken – Modern Honey, a batch-friendly slow-cooker adaptation at The Magical Slow Cooker: Slow Cooker Boursin Cheese Chicken Pasta, an easy crowd-pleasing recipe on Allrecipes: Easy Slow Cooker Boursin Chicken and Pasta Recipe – Allrecipes, and a Tuscan-inspired crockpot cousin at The Dizzy Cook: Best Crockpot Tuscan Chicken – The Dizzy Cook.