Crockpot Boursin Chicken Alfredo Penne: Dump-and-Go Step-by-step instructions

Before you start

Before starting, make sure you have a 6-quart slow cooker. There’s no need to pre-cook the pasta or chicken — everything goes in raw. Measure out the ingredients and have them ready.

If you prefer larger pieces of chicken, cut the tenderloins into chunks, but leaving them whole is fine. There’s no need to thaw frozen broccoli if using it, but add it later as noted. Have a large spoon and an instant-read thermometer on hand for checking doneness.

Instructions

Layer and Slow-Cook

1. 1Layer the Ingredients
   Place the chicken breast tenderloins in the bottom of a 6-quart slow cooker in an even layer. Scatter the penne pasta and broccoli florets over the chicken. Pour the Alfredo sauce over everything, making sure the pasta is mostly submerged. Place the Boursin cheese wheel in the center and sprinkle the fontina cheese over the top.
   Look for The slow cooker should be about two-thirds full, with the sauce covering most of the pasta.
   Tip Do not stir the ingredients before cooking. The layers will create a creamy sauce as the cheese melts.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through and the pasta is tender. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce will be bubbling gently around the edges, and the kitchen will smell of garlic and herbs.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using frozen broccoli, add it during the last 30 minutes to keep it bright green.
3. 3Check the Chicken
   After 4 hours on LOW (or 2 hours on HIGH), check that the chicken is cooked through. Insert an instant-read thermometer into the thickest piece of chicken; it should read at least 165°F (74°C). The chicken should be fork-tender and easily shredded or cut into pieces.
   Look for The chicken will be opaque and tender, and the juices will run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not yet done, cover and continue cooking for 15-minute increments.

At the end of this phase, the slow cooker should be bubbling gently at the edges. The chicken will be opaque and cooked through, and the pasta will be tender but still holding its shape.

The sauce will be a pale golden color, with melted Boursin and fontina creating a creamy, glossy finish. The kitchen will smell richly of garlic, herbs, and cheese. Check the chicken temperature to ensure it’s at least 165°F (74°C) before moving on.

Combine and Rest

4. 4Stir and Combine
   Once the chicken is cooked, gently stir the mixture to combine all the ingredients. The Boursin and fontina will have melted into the sauce, creating a creamy coating. Break up the chicken into bite-size pieces with a spoon if desired.
   Look for The sauce will be smooth and velvety, with no visible lumps of cheese.
   Tip Stir gently to avoid breaking the pasta and broccoli too much.
5. 5Let It Rest
   Turn off the slow cooker and let the dish rest, covered, for 5 minutes. This allows the sauce to thicken slightly and the flavors to meld. The pasta will absorb a bit more sauce during this time.
   Look for The sauce will thicken to a coating consistency, not runny.
   Tip If the sauce seems too thin, let it rest a few more minutes before serving.
6. 6Serve the Pasta
   Spoon the creamy chicken Alfredo penne onto warm plates or into bowls. Use a large spoon to get a good mix of chicken, pasta, and broccoli. The cheese should stretch slightly as you serve.
   Look for The dish will be steaming and aromatic, with a glossy sauce.
   Tip Serve immediately for the best texture; the sauce will thicken as it cools.

After stirring, the dish should look cohesive, with every piece of pasta and chicken coated in the velvety sauce. The Boursin and fontina should be fully melted, leaving no visible cheese chunks. The sauce will be slightly loose but will thicken as it rests. The broccoli should be tender but still vibrant. Letting it rest for 5 minutes allows the flavors to meld and the sauce to cling to the pasta.

Serve and Savor

7. 7Garnish and Enjoy
   Optional: sprinkle with extra shredded fontina or fresh herbs before serving. This dish is rich and creamy on its own, so a simple side salad or crusty bread pairs well.
   Look for The final dish is creamy, cheesy, and full of tender chicken and pasta.
   Tip For a lighter touch, add a squeeze of lemon juice over each serving.

The final dish should be steaming, creamy, and rich. Each spoonful should bring a mix of tender chicken, perfectly cooked penne, and broccoli, all enveloped in a luxurious sauce that stretches slightly with the cheese. The herbs from the Boursin will be visible as tiny flecks. Serve immediately while hot, and enjoy the comforting, indulgent aroma that fills the kitchen.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends the cooking time. Another is using a slow cooker that’s too small; the ingredients should fit without being packed too tightly.

Overcooking can turn the pasta mushy, so check at the minimum time. If the sauce seems too thin at the end, remove the lid and let it cook on HIGH for 15-20 minutes to reduce. Avoid using frozen broccoli at the start; it can release water and dilute the sauce.

How to tell it’s done

The dish is done when the chicken is cooked through and the pasta is tender. Insert an instant-read thermometer into the thickest piece of chicken; it should read at least 165°F (74°C).

The pasta should be al dente, not mushy, and the sauce should be creamy and thick enough to coat the back of a spoon. The broccoli should be bright green and fork-tender. If the sauce looks thin, let it rest for a few minutes before serving.

• Poultry: 165°F (74°C) in the thickest part