Crockpot Boursin Chicken Alfredo Penne: Dump-and-Go

This slow cooker chicken Alfredo penne is the ultimate set-and-forget dinner. Tender chicken breast tenderloins, penne pasta, and fresh broccoli are simmered in a rich, creamy Alfredo sauce with a wheel of garlic-herb Boursin and a shower of fontina cheese.

Just layer everything in the Crockpot, cover, and let it work its magic. When you come back, you’ll have a bubbling, cheesy pasta bake that tastes like you spent hours at the stove. Perfect for busy weeknights, this recipe delivers big flavor with minimal effort.

This Crockpot Boursin chicken Alfredo penne is a one-pot wonder that turns a handful of everyday ingredients into a rich, comforting dinner. The beauty lies in the simplicity: raw chicken, pasta, broccoli, and two kinds of cheese go into the slow cooker, and hours later, you’re rewarded with a creamy, herb-flecked pasta dish that the whole family will love.

No boiling pasta separately, no babysitting a sauce — just a quick dump and a long, slow simmer. It’s the kind of meal that makes weeknights feel effortless, and it’s guaranteed to become a regular in your rotation.

Ingredients

Why this recipe works

The slow cooker does all the work here, transforming raw chicken and dry pasta into a tender, saucy meal without any stirring.

The low, steady heat gently cooks the chicken until it’s fork-tender, while the pasta absorbs the flavorful Alfredo sauce and becomes perfectly al dente. The Boursin cheese melts into the sauce, adding a creamy, garlicky richness that you just can’t get from jarred sauce alone.

Layering the ingredients in the order shown — chicken on the bottom, pasta and broccoli on top, then the cheese — ensures even cooking. The chicken stays moist as it simmers in the sauce, and the pasta doesn’t turn to mush because it’s not directly on the bottom. The result is a cohesive, velvety dish where every bite is packed with flavor.

Notes and substitutions

Chicken breast tenderloins are ideal because they cook quickly and stay moist. If using chicken breasts, cut them into 1-inch pieces so they cook evenly. For a richer dish, chicken thighs work too, but they may need a little extra time. The penne pasta should be regular dried pasta, not fresh, to hold up during the long cook time.

The Alfredo sauce can be any brand of creamy garlic Parmesan sauce; look for one with a thick, rich texture. Boursin cheese is the star — it’s a soft, spreadable cheese with garlic and herbs that melts beautifully.

Fontina adds a nutty, melty quality, but you can substitute mozzarella or provolone. Fresh broccoli is best; frozen will work but add it later to prevent mushiness.

• chicken breast tenderloins: Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Adjust cook time if using larger pieces.
• penne pasta: Use any short pasta like rigatoni, ziti, or fusilli. Adjust liquid if using a different shape.
• broccoli florets: Frozen broccoli florets can be used; thaw and pat dry before adding. Reduce cook time by 15 minutes.
• Alfredo sauce: Use a homemade Alfredo sauce or a jarred creamy garlic sauce. For a lighter option, use half Alfredo and half chicken broth.

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Serving spoon