Crockpot Boursin Sausage Alfredo Penne: Dump-and-Forget Dinner

This Crockpot Boursin sausage Alfredo penne is the ultimate dump-and-forget dinner. You layer browned Italian sausage, penne, broccoli, and a jar of creamy Alfredo sauce, then top it all with a wheel of garlic-herb Boursin and shredded fontina.

After a few hours on low, you come back to a bubbling, cheesy pasta bake that needs nothing more than a spoon. It's rich, savory, and endlessly comforting—perfect for busy weeknights when you want a homemade meal without the fuss.

This recipe takes the beloved TikTok-style slow cooker pasta and turns it into a reliable family dinner. You start by browning Italian sausage for flavor, then simply dump penne, broccoli, and Alfredo sauce into the Crockpot.

A wheel of Boursin cheese melts into the sauce, creating a velvety, herb-flecked creaminess that coats every piece of pasta. The fontina adds a nutty, melty finish. The result is a hearty, one-pot meal that tastes like you spent hours in the kitchen, but you barely lifted a finger.

Ingredients

Why this recipe works

The slow cooker does all the work: the gentle, low heat cooks the pasta and broccoli without constant stirring, while the sausage stays juicy and the cheese melts into a silky sauce.

Because the ingredients are layered rather than stirred, the pasta doesn't become mushy—it absorbs just enough liquid to turn tender and creamy.

Boursin cheese is the secret to the velvety texture. Its blend of garlic and fine herbs infuses the Alfredo sauce with a fresh, savory flavor that you can't get from jarred sauce alone.

The fontina adds a rich, slightly nutty note and helps the sauce cling to the pasta. This method is forgiving, hands-off, and nearly impossible to overcook.

Notes and substitutions

Use a good-quality jarred Alfredo sauce—one with real parmesan and cream—for the best flavor. If you prefer a lighter sauce, you can use a half jar and add a splash of chicken broth. The Boursin cheese is key; it melts into a creamy, herb-flecked sauce that elevates the whole dish. Don't skip it.

You can use any short pasta shape—rigatoni, ziti, or fusilli all work well. Frozen broccoli can be substituted for fresh; just thaw and drain it well to avoid excess water. If you don't have fontina, use mozzarella or provolone. For a spicier kick, use hot Italian sausage or add red pepper flakes.

• sweet Italian pork sausage: mild or hot Italian sausage, or bulk sausage without casings
• penne pasta: rigatoni, ziti, or other short tube pasta
• fresh broccoli florets: frozen broccoli florets (thawed and drained)
• garlic-and-fine-herbs Boursin cheese: plain Boursin or a blend of cream cheese, garlic powder, and dried herbs

Equipment

• 6-quart slow cooker (Crockpot)
• Large skillet (for browning sausage)
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef's knife and cutting board
• Serving spoon