Crockpot Boursin Chicken Alfredo Penne: Dump-and-Go Tips, FAQ & printable recipe

Tips for success

For the best texture, do not stir the ingredients before cooking. The layers allow the pasta to cook evenly without becoming gummy.

If you prefer a bit of a crispy top, you can switch the slow cooker to HIGH for the last 20 minutes, but keep an eye on it to prevent burning. To make the dish more substantial, add a cup of frozen peas or a handful of spinach during the last 20 minutes.

To prevent the sauce from becoming too thin, use a thick Alfredo sauce and avoid adding extra liquid. If you want a more intense garlic flavor, add an extra clove of minced garlic to the pot. For a spicy kick, sprinkle in some red pepper flakes. Always let the dish rest before serving to allow the sauce to thicken naturally.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms with the broccoli. They will cook down and add an earthy flavor that pairs beautifully with the creamy sauce.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño along with the other ingredients for a subtle heat that balances the richness.
• Swap the Pasta: Use whole wheat penne or a gluten-free pasta blend. Adjust the cooking time if needed, as some pasta shapes cook faster than others.
• Make It Lighter: Use a lighter Alfredo sauce and reduce the fontina to 1 cup. You can also use half chicken broth and half Alfredo to cut calories without losing flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of milk or broth when reheating to restore the creamy texture.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 30-second bursts, stirring in between, or on the stovetop over medium heat with a splash of liquid until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so when reheating, add a splash of chicken broth or milk to loosen it up.

Reheat gently in the microwave or on the stovetop over medium-low heat, stirring occasionally, until heated through. The dish is best enjoyed within 2 days for the best texture.

You can assemble the slow cooker insert the night before and keep it in the refrigerator. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 15-20 minutes to the cook time if starting from cold. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 3 days. Reheat gently before serving.

Serving ideas

Serve this creamy pasta as a main dish with a simple green salad tossed in a light vinaigrette to cut through the richness. Crusty bread or garlic bread is perfect for sopping up the extra sauce.

For a more complete meal, add a side of roasted vegetables or a fresh fruit salad. The dish is hearty enough to stand alone, but a light side dish balances the richness.

Garnish with a sprinkle of fresh parsley, chives, or extra shredded fontina before serving. A drizzle of olive oil or a pinch of black pepper adds a nice finish. This dish pairs well with a crisp white wine like Sauvignon Blanc or a light Italian Pinot Grigio. For a family-style dinner, serve straight from the slow cooker to keep everything warm.

Frequently asked questions

Recipe card

Crockpot Boursin Chicken Alfredo Penne: Dump-and-Go

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless, skinless chicken breast tenderloins
• 12 oz penne pasta
• 3 cups fresh broccoli florets
• 24 oz creamy garlic Parmesan Alfredo sauce
• 1 wheel garlic-and-fine-herbs Boursin cheese (5.2 oz)
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

34 g

Fat

26 g

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