Slow-Cooker Boursin Chicken Pasta
This easy slow-cooker Boursin chicken pasta is comfort in a bowl. The rich and creamy cheese sauce bursts with the flavors of garlic, sun-dried tomatoes and fine Italian herbs.
Prep time:
Cook time:
Serves: 4
Calories per serving: 528
Ingredients:
Cook time:
Serves: 4
Calories per serving: 528
1 1/2 pounds boneless skinless chicken breasts
4 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth, divided
8 ounces uncooked cavatappi pasta
1/2 cup heavy whipping cream
1/4 cup finely chopped oil-packed sun-dried tomatoes
2 packages (5.3 ounces each) Boursin garlic and fine herbs cheese
1/4 cup grated Parmesan cheese plus more for serving
Chopped fresh basil and parsley, for serving (optional)
Directions:
In a 6-quart slow cooker, add the chicken breasts, Italian seasoning, garlic, salt and pepper. Pour 1 cup chicken broth over the chicken, then cover with a lid. Cook on high for two hours or on low for four hours.
Remove the chicken from the slow cooker, leaving the broth in the pot, and cut the meat into bite-sized pieces. Add the chopped chicken back to the slow cooker.
Add the cavatappi pasta, sun-dried tomatoes, heavy cream and the remaining 1 cup chicken broth. Nestle the blocks of Boursin cheese on top of the ingredients. Sprinkle with 1/4 cup Parmesan cheese. Cover and cook on high for 30 to 45 minutes or on low for 45 minutes to one hour, until the pasta is al dente.
Before serving, stir to melt the cheese into the pasta, creating a smooth and creamy sauce. Scoop the pasta onto plates and garnish with additional Parmesan cheese and freshly chopped basil and/or parsley, if desired. Editor's Tip: For even cooking, make sure the pasta is completely submerged in the broth and cream. Any pasta not covered with liquid will cook more slowly and be undercooked at the end of the cooking time. For the best results, test the pasta often after the first 25 minutes of cooking on high and after 40 minutes if cooking on low.
Source: tasteofhome.com
Remove the chicken from the slow cooker, leaving the broth in the pot, and cut the meat into bite-sized pieces. Add the chopped chicken back to the slow cooker.
Add the cavatappi pasta, sun-dried tomatoes, heavy cream and the remaining 1 cup chicken broth. Nestle the blocks of Boursin cheese on top of the ingredients. Sprinkle with 1/4 cup Parmesan cheese. Cover and cook on high for 30 to 45 minutes or on low for 45 minutes to one hour, until the pasta is al dente.
Before serving, stir to melt the cheese into the pasta, creating a smooth and creamy sauce. Scoop the pasta onto plates and garnish with additional Parmesan cheese and freshly chopped basil and/or parsley, if desired. Editor's Tip: For even cooking, make sure the pasta is completely submerged in the broth and cream. Any pasta not covered with liquid will cook more slowly and be undercooked at the end of the cooking time. For the best results, test the pasta often after the first 25 minutes of cooking on high and after 40 minutes if cooking on low.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.