This Slow Cooker Boursin Pasta is one of those cozy, set-it-and-forget-it meals that feels a little fancy but is secretly very simple. Boursin is a soft, herbed cheese that melts into the sauce and makes everything taste like you’ve been stirring a pot on the stove all afternoon—without ever turning the stove on. It’s a fun twist on the viral baked Boursin and feta pastas, but this version is made entirely in the slow cooker, which is perfect for busy evenings, hot days when you don’t want the oven on, or those times you just want dinner to quietly take care of itself while you’re running kids to practice or helping with homework. The end result is a creamy, garlicky pasta that feels restaurant-worthy but still down-to-earth enough for a Tuesday night at home.

This pasta is rich and creamy, so I like to pair it with something fresh and crunchy: a simple green salad with vinaigrette, sliced cucumbers and cherry tomatoes, or even a bagged salad mix if the night is extra busy. Garlic bread or warm rolls are always a hit with kids (they love to swipe up the extra sauce), and steamed or roasted vegetables like broccoli, green beans, or asparagus balance out the meal nicely. If you’re feeding a crowd, you can add a simple protein on the side—grilled chicken, baked meatballs, or even rotisserie chicken from the store—and let everyone build their own bowl. A sprinkle of extra Parmesan and cracked black pepper right before serving makes it feel special without any extra fuss.

Servings: 6

12 oz (about 3/4 of a 16 oz box) short pasta (penne, rotini, or shells)
3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1 cup heavy cream (or half-and-half for a lighter version)
1 (5.2 oz) round Boursin cheese (garlic & fine herbs flavor is classic)
1 cup shredded Parmesan cheese, divided (3/4 cup for sauce, 1/4 cup for topping)
2 tbsp unsalted butter, cut into pieces
2 cloves garlic, minced (optional if your Boursin is already very garlicky)
1 tsp Italian seasoning (or a mix of dried basil and oregano)
1/2 tsp onion powder
1/2 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
1 1/2 cups cherry tomatoes, whole or halved (optional but delicious)
2 cups baby spinach, loosely packed (optional, wilts into the sauce)
Fresh basil or parsley, chopped, for garnish (optional)

Spray the inside of your slow cooker with nonstick cooking spray or lightly grease it with a bit of butter or oil. This helps keep the pasta from sticking as it cooks.

Add the dry pasta to the bottom of the slow cooker and spread it out in an even layer. Pour in the chicken broth and heavy cream, making sure the pasta is mostly submerged. Gently stir to distribute the pasta.

Place the unwrapped round of Boursin cheese right in the center on top of the pasta. Scatter the butter pieces around the Boursin.

Add 3/4 cup of the shredded Parmesan cheese to the slow cooker, sprinkling it evenly over the pasta and liquid. Sprinkle in the minced garlic (if using), Italian seasoning, onion powder, salt, and black pepper.

If you’re using cherry tomatoes, add them now around the edges of the Boursin and pasta. They’ll soften and burst as everything cooks, adding sweetness and color to the sauce.

Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 hours, or on LOW for 3 to 3 1/2 hours. About halfway through, give everything a gentle stir if you can—this helps the pasta cook evenly and keeps it from clumping. If you’re not home, don’t worry; it will still come together, you may just need a bit more stirring at the end.

When the pasta is tender (taste a piece to check), turn the slow cooker to WARM. Use a wooden spoon to break up and stir in the softened Boursin and melted butter until the sauce becomes creamy and coats the pasta. If the sauce seems too thick, add a splash of warm broth, cream, or even a little hot water until it’s as silky as you like.

Stir in the baby spinach, if using, and let it wilt in the hot pasta for about 2 to 3 minutes. Taste the sauce and adjust the seasoning with a bit more salt and pepper if needed.

Sprinkle the remaining 1/4 cup Parmesan cheese over the top, cover for another 3 to 5 minutes on WARM so it melts slightly, then garnish with chopped fresh basil or parsley.

Serve the pasta straight from the slow cooker, giving it a quick stir before each scoop. If it sits for a while and thickens, just stir in a little extra warm broth or cream to loosen the sauce back up.

For picky eaters, you can skip the spinach and tomatoes and keep the sauce very simple and smooth. Some kids are more comfortable if the pasta looks “plain,” so you can blend a bit of the sauce with extra cream and stir it back in to make it extra velvety. For extra protein, stir in cooked shredded rotisserie chicken, sliced cooked sausage, or canned white beans (drained and rinsed) at the very end and let them warm through on WARM for about 5 to 10 minutes. To make it vegetarian, use vegetable broth instead of chicken broth, and pair it with a big salad or roasted veggies. If you like a little kick, add a pinch of red pepper flakes or use the black pepper Boursin flavor. You can also swap the pasta shape—use elbows, cavatappi, or bowties—just keep an eye on the cooking time, as thinner shapes may cook a bit faster. For a lighter version, use half-and-half instead of heavy cream and reduce the butter to 1 tablespoon; the sauce will be slightly less rich but still comforting. If the pasta ever gets a bit overdone or the sauce thickens too much, don’t panic—stir in extra warm broth or cream and a small knob of butter, and it will smooth right back out. This is a very forgiving recipe, which makes it perfect for busy family nights.

Copyright 2016 Cooktop Cove