Boursin Chicken Alfredo Penne: Crockpot Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality jarred Alfredo sauce with a thick, creamy consistency. If the sauce is too thin, you can stir in a tablespoon of cream cheese or a slurry of cornstarch and water during the last 30 minutes.

To prevent the pasta from becoming mushy, check it at the 3-hour mark and turn off the slow cooker once it's al dente. The residual heat will finish cooking it without overcooking.

Cut the chicken into equal-sized cubes to ensure even cooking. If using frozen chicken, thaw it completely in the refrigerator before adding it to the slow cooker. For a richer flavor, you can brown the chicken in a skillet before adding it, but it's not necessary.

The Boursin cheese is the key to the creamy, herby sauce—don't skip it. If you can't find Boursin, you can use a combination of cream cheese, garlic, and dried herbs.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the broccoli for an earthy flavor. Sauté them first to release moisture, then layer them into the slow cooker. They'll absorb the creamy sauce and add a meaty texture.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes with the Alfredo sauce for a subtle heat. You can also use a spicy Alfredo sauce or add a few dashes of hot sauce before serving. The heat balances the richness of the cheese.
• Vegetarian Version: Omit the chicken and add an extra 2 cups of broccoli or use a mix of broccoli and cauliflower. Add a can of drained chickpeas for protein. Cook on low for 3 hours, or until the pasta is tender.
• Swap the Pasta: Use whole-wheat penne or a gluten-free pasta blend if preferred. Adjust the cooking time as needed, as some gluten-free pastas cook faster. Keep an eye on the pasta near the end of the cooking time to avoid overcooking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of milk or broth when reheating to restore the creamy texture.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a little liquid if needed.

Reheat

Reheat in the microwave in 30-second bursts, stirring in between, or on the stovetop over medium-low heat with a splash of milk or broth until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may want to add a splash of milk or chicken broth when reheating.

Reheat gently in the microwave or on the stovetop until heated through. The pasta will absorb some sauce, so it's best to add a little liquid to restore the creamy consistency.

This dish can be assembled the night before and kept in the refrigerator, then placed in the slow cooker the next morning. Alternatively, cook the full recipe and refrigerate it in an airtight container for up to 4 days.

Reheat individual portions in the microwave or warm in a skillet with a splash of broth. The flavors meld even more after a day in the fridge, making it a great make-ahead meal.

Serving ideas

Serve this Boursin Chicken Alfredo Penne hot, straight from the slow cooker, for a casual family dinner. It's hearty enough to be a complete meal on its own, but you can pair it with a simple green salad and crusty bread for a more substantial spread. The creamy sauce calls for something to soak it up—garlic bread is a perfect match.

For a more elegant presentation, plate the pasta on a large white platter and garnish with fresh parsley and extra grated Parmesan. You can also serve it in individual bowls with a sprinkle of red pepper flakes for a slight kick. This dish is versatile enough for both weeknight meals and special occasions, and it's sure to impress with its rich, cheesy flavor.

Frequently asked questions

Recipe card

Boursin Chicken Alfredo Penne: Crockpot Dump Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 12 oz penne pasta
• 3 cups fresh broccoli florets
• 1 jar (15 oz) creamy garlic parmesan Alfredo sauce
• 1 wheel (5.2 oz) garlic-and-fine-herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

52 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.