Crockpot Boursin Kielbasa Alfredo Penne: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the kielbasa into thick, even medallions—about 1/2 inch. This keeps them juicy and gives a satisfying bite. If the broccoli is in large florets, cut them into bite-size pieces so they cook evenly. You can also add a pinch of red pepper flakes for a little heat, though the video does not show it.

To ensure the pasta cooks evenly, spread the dry penne in an even layer over the kielbasa. Pour the Alfredo sauce over the pasta, making sure it covers most of the surface.

The Boursin wheel should sit in the center, and the fontina should cover the top. This creates a steamy environment that cooks the pasta without needing extra liquid.

Variations

• Spicy Andouille: Swap the smoked kielbasa for andouille sausage to add a spicy, Cajun kick. The andouille will season the sauce with its smoky heat. Proceed with the same layering and cooking method.
• Chicken and Broccoli: Replace the kielbasa with 1 1/2 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces. The chicken will cook through in the slow cooker; ensure it reaches 165°F (74°C). Add the chicken in the first layer, then proceed as directed.
• Mushroom Lovers: Add 8 ounces of sliced cremini mushrooms in the first layer, along with the kielbasa. The mushrooms will release moisture and add an earthy flavor. No other changes needed.
• Veggie-Packed: Increase the broccoli to 6 cups and add 1 cup of sliced bell peppers or zucchini. This adds more vegetables without changing the cooking time. The extra veggies will steam and soften in the sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little water or milk to loosen the sauce if needed.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, but it will loosen when reheated.

For best results, reheat gently in a saucepan over low heat, adding a splash of milk or water to restore the creamy consistency. The pasta will soften further upon reheating, so it is best enjoyed within a day or two.

This recipe can be assembled ahead of time. Layer all the ingredients in the slow cooker insert, cover, and refrigerate for up to 24 hours.

When ready to cook, place the insert in the slow cooker and cook on low for 3 to 3 1/2 hours. You may need to add a few extra minutes of cooking time because the ingredients start cold. Do not stir before cooking.

Serving ideas

Serve this creamy pasta directly from the slow cooker, spooning generous portions onto warm plates. A simple green salad with a lemony vinaigrette would brighten the rich dish, and crusty bread is perfect for soaking up the extra sauce.

For a touch of freshness, a sprinkle of chopped parsley or a few grinds of black pepper would be nice, though the video does not include them.

This is a complete meal in one bowl, with protein, carbs, and vegetables. It is hearty enough for a weeknight family dinner and impressive enough for casual entertaining. Pair it with a crisp white wine like Pinot Grigio or a light beer. The leftovers are just as good the next day, though the pasta will be softer.

Frequently asked questions

Recipe card

Crockpot Boursin Kielbasa Alfredo Penne: Easy Dump Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa, sliced into 1/2-inch medallions
• 16 oz penne pasta
• 4 cups fresh broccoli florets
• 1 jar creamy garlic parmesan Alfredo sauce (15 oz)
• 1 wheel garlic and fine herbs Boursin cheese (5.2 oz)
• 2 cups shredded Italian fontina cheese

Instructions

1. Place the sliced smoked kielbasa medallions evenly in the bottom of a 6-quart slow cooker. Scatter the penne pasta and broccoli florets over the kielbasa. Pour the Alfredo sauce over everything, making sure the pasta and broccoli are coated. Place the wheel of Boursin cheese in the center and sprinkle the shredded fontina over the top.
2. Cover the slow cooker with the lid and cook on low for 3 hours, or until the pasta is tender and the sauce is bubbly. Resist the urge to lift the lid during cooking; the trapped steam is what cooks the pasta.
3. Once the pasta is cooked, stir everything together gently with a wooden spoon, making sure the Boursin is fully incorporated into the sauce and the cheese is evenly distributed. The sauce will thicken slightly as it rests.
4. Turn off the slow cooker and let the pasta sit, covered, for 5 minutes. This allows the sauce to thicken and cling to the pasta and kielbasa.
5. Spoon the creamy kielbasa Alfredo penne onto warmed plates or bowls. Serve immediately while hot and cheesy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

30 g

Carbohydrates

55 g

Fat

42 g

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