Crockpot Chicken Carbonara Alfredo with Boursin and Peas

This Crockpot Chicken Carbonara Alfredo with Boursin cheese and sweet peas is the ultimate dump-and-go dinner. Tender chicken, creamy garlic-herb sauce, and perfectly cooked penne come together with minimal effort.

Just add everything to the slow cooker, walk away, and come back to a rich, comforting meal that tastes like it took hours of hands-on work. The sweet peas add a pop of color and a touch of sweetness that balances the savory pancetta and parmesan.

Slow cooker pasta dishes are a weeknight lifesaver, and this one is a standout. The combination of Boursin cheese, cream cheese, and chicken broth creates a velvety sauce that coats every piece of penne.

The pancetta brings a salty, crispy crunch, while the sweet peas offer a fresh contrast. This recipe is perfect for busy evenings when you want a hearty, satisfying dinner without spending hours in the kitchen. Simply layer the ingredients, set the slow cooker, and let it work its magic.

Ingredients

Why this recipe works

The slow cooker does all the heavy lifting here. Cooking the chicken low and slow in the creamy mixture keeps it moist and tender, while the Boursin and cream cheese melt into a luxurious sauce.

The long, gentle heat allows the flavors to meld together, creating a depth that you just can't achieve with a quick stovetop method. Plus, because the pasta is added at the end, it absorbs the sauce without becoming mushy.

This recipe is also incredibly forgiving. The slow cooker provides a hands-off cooking method that is perfect for busy weeknights. The ingredients are simple and readily available, and the cooking process is nearly foolproof. Whether you're a seasoned cook or a beginner, this dish is sure to become a favorite in your rotation.

Notes and substitutions

Boursin cheese is the star of this dish, providing a creamy, garlicky, herbaceous base. If you can't find it, you can substitute with a combination of cream cheese, garlic powder, and dried herbs.

The pancetta adds a salty, savory crunch; bacon is a great substitute. Use a good-quality chicken broth for the best flavor, and don't skip the parmesan—it adds a nutty, salty finish.

This recipe calls for boneless, skinless chicken breasts, but chicken thighs would also work well and may be even more forgiving. The penne pasta can be swapped for any short pasta shape, such as rigatoni or fusilli. For a vegetarian version, you could omit the chicken and use vegetable broth, though the dish would no longer be a carbonara.

• chicken breasts: boneless, skinless chicken thighs (use same weight; cook time may be slightly longer)
• pancetta: diced bacon, cooked until crisp
• Garlic Herb Boursin cheese: plain Boursin cheese plus 1 teaspoon garlic powder and 1 teaspoon dried herbs
• penne pasta: other short pasta like rigatoni or fusilli

Equipment

• 6-quart slow cooker
• cutting board
• chef's knife
• measuring cups and spoons
• tongs
• two forks for shredding chicken
• wooden spoon