Boursin Chicken Alfredo Penne: Crockpot Dump Dinner

This slow-cooker Boursin Chicken Alfredo Penne is the ultimate dump-and-go dinner. Tender chicken, penne pasta, and fresh broccoli simmer in a velvety Alfredo sauce enriched with garlic-herb Boursin and fontina cheese. Just layer everything in the Crockpot, set it, and forget it until dinner is ready.

The result is a creamy, cheesy, and satisfying meal that tastes like it took hours of hands-on work—but the slow cooker does all the heavy lifting. Perfect for busy weeknights when you want a comforting pasta dinner without the fuss.

This recipe turns a handful of everyday ingredients into a rich and creamy slow-cooker pasta bake. Cubed chicken breast, penne, broccoli, and a jar of Alfredo sauce are layered in the Crockpot, then topped with a wheel of Boursin cheese and shredded fontina.

As the slow cooker works its magic, the cheese melts into the sauce, the chicken becomes fork-tender, and the pasta absorbs all the creamy flavors. The result is a one-pot dinner that feels indulgent and tastes homemade, but requires just minutes of prep. Serve it straight from the pot for an effortless weeknight meal that the whole family will love.

Ingredients

Why this recipe works

Slow cooking allows the chicken to become exceptionally tender while absorbing the flavors of the Alfredo sauce and cheeses. The low, gentle heat keeps the chicken moist and juicy, unlike quick high-heat cooking that can dry it out.

The penne pasta cooks directly in the sauce, soaking up the creamy liquid and becoming perfectly al dente. This hands-off method creates a cohesive, saucy dish without the need for constant stirring or monitoring.

The combination of Boursin cheese and fontina adds layers of garlicky, herby, and nutty flavor that elevate a simple Alfredo sauce. Boursin melts into a silky cream, while fontina provides a stretchy, gooey texture.

Broccoli adds a fresh, slightly crisp contrast to the rich sauce, and it steams gently in the slow cooker, retaining its bright green color. This dump-and-forget approach is foolproof and delivers a restaurant-quality pasta dish with minimal effort.

Notes and substitutions

Use boneless, skinless chicken breasts or thighs for the best results. Cut them into uniform bite-sized cubes so they cook evenly. If using a jarred Alfredo sauce, choose a good-quality brand with a creamy texture and robust garlic flavor. The Boursin cheese is the star—look for the garlic-and-fine-herbs variety, which is widely available in the cheese section of most supermarkets.

Fresh broccoli florets work best, as frozen broccoli can become mushy and waterlogged during the long cooking time. If you only have frozen, thaw and drain it well, and add it during the last 30 minutes of cooking. The penne pasta should be regular dried pasta, not the quick-cooking or whole-wheat kind, as it holds up better in the slow cooker. This recipe is easily doubled for a crowd, but ensure your slow cooker is large enough.

• chicken breast: chicken thighs (boneless, skinless) can be used; they stay moist and tender in the slow cooker.
• penne pasta: Any short pasta like rigatoni, fusilli, or farfalle works well; adjust cooking time if using a different shape.
• broccoli florets: Frozen broccoli florets (thawed and drained) can be used; add them during the last 30 minutes to avoid mushiness.
• fontina cheese: Shredded mozzarella or provolone can replace fontina for a similar melt and mild flavor.

Equipment

• 6-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Large spoon for stirring
• Serving spoon
• White dinner plates