Creamy Boursin Chicken Casserole

Creamy Boursin Chicken Casserole–an easy one-pot dinner made with tender chicken thighs, cavatappi pasta, crushed tomatoes, pesto and creamy Boursin cheese.

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Creamy Boursin Chicken Casserole

This is a restaurant style pasta with tons of flavor and a creamy element. The Boursin melts into the sauce and makes everything creamy and garlicky. I also loved how the pesto brightens everything up and gives the dish a fresh herby flavor. You can use refrigerated pesto or shelf stable pesto. The cavatappi is my favorite for these types of dishes because the sauce gets traps inside the twisty pasta, but you can use penne or elbows instead. Try adding in a couple handfuls of spinach after the pressure cook time for some pops of color and more nutrition. I hope you like this one as much as I did! Enjoy!

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon chicken base
• Cavatappi pasta–or rotini or penne
• Boneless skinless chicken thighs–or boneless skinless chicken breasts, or rotisserie chicken
• Kosher salt
• Black pepper
• Garlic powder
• Italian seasoning
• Olive oil
• Crushed tomatoes
• Sliced mushrooms–or fresh mushrooms
• Prepared pesto–or sundried tomato pesto for a different flavor
• Boursin cheese

Steps

Pour broth into Instant Pot. Add in the pasta and then the chicken on top of the pasta. Sprinkle in the salt, pepper, garlic powder and Italian seasoning. Drizzle in the olive oil. Dump in the tomatoes and mushrooms. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 

Stir in the pesto and Boursin until it melts. Scoop onto plates and enjoy.

Notes/Tips

• Serve with a green salad or a caesar salad. It’s also good with raw veggies and a fruit salad.
• A handful of fresh spinach stirred in at the end is really good in this recipe.
• Chicken thighs stay more tender in the Instant Pot but chicken breast will also work.
• Cavatappi works especially well because the twists hold onto the creamy sauce.
• I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze portions for up to 2 months, although the texture of the pasta may soften a bit after thawing.
• Other recipes you can make with pesto are Instant Pot Pesto Chicken Risotto and Slow Cooker Pesto Minestrone Soup.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.