Boursin Chicken Alfredo Penne: Crockpot Dump Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes and measure out the penne, broccoli, and shredded fontina. Have the Alfredo sauce jar and Boursin cheese ready. No need to pre-cook the pasta or the chicken—everything goes into the slow cooker raw.

Set out a 6-quart slow cooker and have your measuring cups and spoons handy. This recipe is all about layering, so take a moment to organize your ingredients for a smooth assembly.

Instructions

Layer and Start Cooking

1. 1Layer the Ingredients
   Place the cubed chicken breasts evenly in the bottom of a 6-quart slow cooker. Spread the penne pasta over the chicken, then scatter the broccoli florets on top. Pour the Alfredo sauce over everything, making sure it covers the pasta and chicken as much as possible. Place the wheel of Boursin cheese in the center, then sprinkle the shredded fontina over the top.
   Look for The slow cooker should be about two-thirds full, with the ingredients layered but not yet stirred.
   Tip For even cooking, try to spread the chicken in a single layer, though it's okay if some pieces overlap.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid and set it to cook on low heat for 3 to 4 hours, or until the chicken is cooked through and the pasta is tender. Avoid lifting the lid during the first 2 hours to keep the heat and moisture inside. The sauce will become bubbly and the cheese will melt into a creamy sauce.
   Look for After 3 hours, the sauce should be bubbling around the edges and the cheese fully melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at the 3-hour mark to prevent overcooking the pasta.

The slow cooker is filled with chicken, pasta, broccoli, Alfredo sauce, and cheeses. The ingredients are layered, not yet stirred, with the Boursin wheel sitting on top. The slow cooker is set to low and the lid is on.

After about an hour, you'll smell the garlic and herbs, and the sauce will begin to bubble around the edges. Check that the chicken is mostly submerged in the sauce to ensure even cooking.

Stir and Finish

3. 3Stir the Mixture
   Once the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender, stir the mixture gently to combine all the ingredients. The sauce will be thick and creamy, coating the chicken, pasta, and broccoli. Make sure the Boursin cheese is fully incorporated into the sauce, and the fontina is melted and stringy.
   Look for The sauce should be smooth and velvety, with no large chunks of cheese remaining.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a wooden spoon or silicone spatula to avoid breaking the pasta.
4. 4Taste and Adjust Seasoning
   Taste the pasta and sauce, and adjust with salt and pepper if needed. The Alfredo sauce and cheeses are already salty, so add salt sparingly. If the sauce seems too thick, stir in a splash of chicken broth or milk to reach the desired consistency. Keep the slow cooker on warm while serving.
   Look for The sauce should be creamy and lightly coat the back of a spoon.
   Tip If you prefer a thinner sauce, add a little warm broth or milk just before serving.

After 3 to 4 hours, the chicken is cooked through and the pasta is tender. The sauce has thickened and the cheeses have melted into a velvety, creamy mixture. The broccoli is tender but still bright green. Stir gently to combine everything, and the sauce should coat the pasta and chicken evenly. The dish is ready to serve, with a rich, garlicky aroma and a glossy sheen.

Serve and Enjoy

5. 5Serve Immediately
   Using a large serving spoon, scoop the Boursin Chicken Alfredo Penne onto warm dinner plates. Make sure each serving gets a good amount of chicken, pasta, and broccoli, along with plenty of the creamy sauce. The cheese should stretch slightly as you spoon it out. Serve hot, with extra grated Parmesan on the side if desired.
   Look for The pasta is steaming and coated in a glossy, cheesy sauce.
   Tip Warm the plates in the oven or microwave before serving to keep the dish hot longer.

The Boursin Chicken Alfredo Penne is spooned onto warm plates, with the cheese stretching as you serve. Each portion has a generous amount of chicken, pasta, broccoli, and creamy sauce. The dish is hot and steaming, with a fragrant aroma of garlic and herbs. Serve immediately for the best texture and flavor, and enjoy the creamy, cheesy goodness.

Common mistakes

A common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Resist the urge to peek for at least the first 2 hours. Another mistake is using frozen broccoli without thawing, which can release excess water and make the sauce thin.

Also, be careful not to overcook the pasta—check at the minimum time and adjust. Finally, don't skip stirring at the end, as it ensures the cheese is evenly distributed and the sauce is creamy.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender but not mushy. The sauce should be bubbling and thickened, with the Boursin and fontina fully melted and incorporated.

The broccoli should be bright green and tender-crisp. To check, insert an instant-read thermometer into a piece of chicken; it should read at least 165°F (74°C). The pasta should offer slight resistance when bitten, but not be hard in the center.

• Poultry: 165°F (74°C) in the thickest part