My sister showed me this viral creamy dinner hack and it has been on repeat all spring. You only need 4 ingredients to get the richest and most savory herb dinner on the table with zero effort.

This slow cooker 4-ingredient Boursin cheese pasta is exactly the kind of creamy dinner hack my sister sends me on a random Tuesday and swears I have to try. You toss everything into the crockpot, walk away, and come back to the richest, most savory garlic-herb pasta with basically zero effort. It’s inspired by those viral baked feta and Boursin pasta trends, but this version is totally hands-off and perfect for busy work nights in the Midwest when you want something cozy, comforting, and a little bit special without hovering over the stove.

Serve this creamy Boursin pasta straight from the slow cooker with a big green salad or a simple Caesar to balance the richness. Garlic bread or a warm baguette is perfect for swiping up the extra sauce. If you want to round it out into more of a full dinner, add a rotisserie chicken on the side or some grilled Italian sausage. A crisp white wine like Pinot Grigio or a lemony sparkling water pairs nicely with the garlicky, herby flavors.

Servings: 4

12 oz dry bowtie (farfalle) pasta

Lightly spray the inside of your slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the dry bowtie pasta into the bottom of the slow cooker and spread it into an even layer.

Nestle the whole wheel of garlic & fine herbs Boursin cheese right in the center of the pasta. Do not crumble it yet; it will melt as it cooks.

Scatter the cherry tomatoes all around the Boursin and over the pasta. They should mostly sit on top so they can soften and blister in the heat.

Pour the hot water evenly over the pasta, Boursin, and tomatoes, making sure most of the pasta is just barely submerged. Gently press any very dry pieces of pasta down into the liquid without breaking up the cheese.

Cover the slow cooker with the lid and cook on HIGH for 1 hour 30 minutes to 2 hours, or until the pasta is tender but still a little firm (al dente) and the tomatoes are soft and blistered. Do not stir during this time.

Once the pasta is cooked, remove the lid and immediately add the fresh baby spinach on top. It will look like a lot, but it wilts down quickly.

Use a large spoon or tongs to gently stir everything together: break up the melted Boursin, fold in the wilted spinach, and toss the pasta until it’s evenly coated in a creamy, glossy sauce. If the mixture looks too thick or the pasta seems a bit dry, stir in a splash or two of hot water until it reaches your desired creaminess.

Taste and season with kosher salt and freshly ground black pepper if needed. The Boursin is already well-seasoned, so add salt gradually.

Serve the pasta right from the slow cooker while it’s hot and creamy. Switch the slow cooker to WARM if you’re serving it over the next hour, and give it a quick stir before dishing up to keep the sauce silky.

For extra protein without adding much effort, stir in shredded rotisserie chicken, cooked Italian sausage, or a can of drained chickpeas when you add the spinach so everything warms through together. If you like a looser, silkier sauce, replace 1/2 cup of the water with milk or half-and-half (this technically adds an ingredient but can be nice when you’re not strictly counting). Swap the garlic & fine herbs Boursin for another flavor, like shallot & chive or caramelized onion & herbs, to change the vibe without changing the method. You can also use other short pasta shapes—penne, rotini, or shells all work well—but check for doneness a little early since different shapes cook at slightly different speeds in the slow cooker. For a touch of heat, add a pinch of red pepper flakes when you stir everything together at the end. Leftovers reheat best with a splash of water or milk stirred in before microwaving to bring back that glossy, creamy texture.