Crockpot Boursin Sausage Alfredo Penne: Dump-and-Forget Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality jarred Alfredo sauce—one that's creamy and not too thin. If you want a more intense garlic flavor, you can add a minced clove of garlic along with the sauce.

The Boursin cheese is the star here; make sure it's well chilled when you place it in the slow cooker so it melts gradually. If you prefer a thicker sauce, remove the lid for the last 20 minutes of cooking to let some moisture evaporate.

This recipe is incredibly forgiving. If you're short on time, you can skip browning the sausage and add it raw—just increase the cooking time by about 30 minutes. To make it a one-dish meal, serve it with a green salad or crusty bread.

For a crunchy topping, you can sprinkle toasted breadcrumbs or extra parmesan over the finished dish. The leftovers are just as delicious, so don't hesitate to make a double batch.

Variations

• Spicy Sausage Alfredo: Use hot Italian sausage instead of sweet, and add 1/2 teaspoon red pepper flakes with the Alfredo sauce. The heat cuts through the creamy sauce and adds a pleasant kick.
• Chicken and Broccoli Alfredo: Replace the sausage with 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces. Brown the chicken in the skillet before adding to the slow cooker. Cook on low for 3 to 4 hours, until the chicken reaches 165°F (74°C).
• Vegetarian Mushroom Alfredo: Omit the sausage and add 8 ounces of sliced cremini mushrooms, sautéed in butter until golden, along with the pasta and broccoli. The mushrooms add an earthy depth that pairs beautifully with the Boursin.
• Add Extra Veggies: Add 1 cup of sliced bell peppers or zucchini along with the broccoli. These vegetables hold up well in the slow cooker and add color and nutrients to the dish without changing the cooking time.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring 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; add a splash of milk or broth when reheating to restore the creamy consistency. Reheat gently in the microwave or on the stovetop until piping hot.

You can assemble the entire dish (without cooking) up to 24 hours in advance. Brown the sausage, layer all ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 3 to 4 hours, adding about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this creamy pasta hot, straight from the slow cooker. Spoon generous portions onto plates or into bowls, making sure to get a good mix of sausage, pasta, and broccoli.

The sauce is rich, so a simple side salad with a lemony vinaigrette balances the meal. Crusty bread is also perfect for sopping up every last bit of the garlic-herb Alfredo sauce.

For a complete dinner, pair this with a glass of crisp white wine like Pinot Grigio or a light red like Chianti. The dish is hearty enough to stand alone, but it also works well as a side dish for grilled chicken or steak. Garnish with fresh parsley or extra parmesan if you like, but it's delicious just as it is.

Frequently asked questions

Recipe card

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

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb sweet Italian pork sausage, casings removed
• 8 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. Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 8–10 minutes. Remove from heat and drain excess fat if desired.
2. Transfer the cooked sausage to the bottom of the slow cooker. Spread the penne pasta evenly over the sausage, then scatter the broccoli florets on top.
3. Pour the entire jar of creamy garlic parmesan Alfredo sauce over the pasta and broccoli, spreading it with a spatula to cover as much as possible.
4. Place the whole wheel of garlic-and-fine-herbs Boursin cheese in the center of the sauce. Sprinkle the shredded fontina cheese over the top, covering the Boursin and the surface.
5. Cover the slow cooker and cook on LOW for 3 to 4 hours, until the pasta is tender and the sauce is bubbling. Do not open the lid during the first 2 hours to keep the heat steady.
6. Once the pasta is tender, gently stir everything to combine the melted Boursin and fontina into the sauce. Let it rest for 5 minutes before serving to thicken slightly.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

55 g

Fat

39 g

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