Slow Cooker Sausage Boursin Pasta
Some dinners have a way of making the whole house feel calmer before anyone has even taken a bite. On the evenings when backpacks are scattered by the door, everyone is hungry, and I am running on the last bit of patience I have, that kind of comfort matters.
The kitchen fills with the smell of garlic, herbs, savory sausage, and warm cream, while a pot of pasta waits under a blanket of silky cheese sauce.
Slow Cooker Sausage Boursin Pasta joined our dinner rotation during one of those busy stretches when the kids were tired, I had no energy to fuss with several pans, and takeout was becoming a little too familiar. I wanted something hearty, comforting, and hands off, but I still wanted dinner to feel like a real meal.
This gave me exactly that without turning the kitchen into a disaster zone.
This recipe takes everything you love about creamy sausage pasta and turns it into a cozy slow cooker dinner. The sausage stays savory and tender, the penne catches the sauce inside every little tube, and the Boursin melts into a velvety garlic herb base that wraps around every bite.
It feels rich enough for a chilly Sunday supper but works just as well on a random Tuesday night.
You brown the sausage, add everything to the slow cooker, and let time handle most of the work. Near the end, the pasta cooks right in that creamy sauce, so there is no separate pot to babysit and no sink full of dishes waiting afterward.
It tastes like you tried a whole lot harder than you did, and I have a feeling it will earn a permanent spot in your rotation.
What Is Slow Cooker Sausage Boursin Pasta?
Slow Cooker Sausage Boursin Pasta is a creamy one pot style dinner made with browned Italian sausage, penne pasta, chicken broth, heavy cream, Parmesan, and Garlic and Fine Herbs Boursin cheese. The sausage and aromatics cook slowly in the rich sauce base before the uncooked pasta is added near the end.
If you have never cooked with Boursin before, it is a soft, creamy cheese seasoned with garlic and herbs. It melts beautifully, which makes it a handy shortcut when you want a sauce that tastes layered and comforting without measuring a long list of individual herbs.
What I like most is how naturally this meal fits into family life. It feeds six to eight people, it does not require fancy equipment, and the flavors are familiar enough for kids while still being satisfying for the grownups at the table.
Add bread or a simple salad and dinner is handled.
Why You’ll Love This Recipe
- Mostly hands off cooking: After browning the sausage and loading the slow cooker, you can step away while the sauce develops.
- A rich and creamy sauce: Boursin, cream, broth, and Parmesan come together in a smooth sauce that clings to every piece of pasta.
- Family friendly flavor: Garlic, herbs, sausage, and cheese create a familiar combination that is flavorful without being overwhelming.
- Fewer dishes to wash: The uncooked pasta goes directly into the slow cooker, which means you do not need to boil a separate pot of water.
- Easy to adjust: You can choose mild or hot sausage, swap the pasta shape, or add vegetables based on what your family enjoys.
- Generous portions: This recipe serves six to eight, making it useful for a full family table, casual company, or planned leftovers.
When to Serve This Recipe
- Busy weeknights: Start the sauce in the afternoon and finish the pasta shortly before everyone is ready to eat.
- Cool fall evenings: The creamy garlic herb sauce and savory sausage make this especially comforting when the weather turns chilly.
- Casual family gatherings: Set the slow cooker on the counter, add a basket of bread, and let everyone serve themselves.
- Sunday dinner: It feels indulgent enough for a relaxed weekend meal without requiring hours of active kitchen work.
- Game day meals: This is filling, easy to portion, and simple to keep warm while everyone watches the game.
- New parent meal delivery: Pack the finished pasta with a salad and bread for a comforting dinner another family can easily reheat.
Ingredients
- 1 pound Italian sausage, browned and drained: Mild sausage keeps the dish family friendly, while hot sausage adds a pleasant kick.
- 1 teaspoon salt: This seasons the sauce from the beginning, but you can reduce it slightly if your broth is very salty.
- 1 teaspoon black pepper: Freshly ground pepper gives the creamy sauce a little warmth and balance.
- 1 small onion, diced: A small dice helps the onion soften evenly and blend into the finished sauce.
- 1 tablespoon minced garlic: Fresh garlic has the strongest aroma, though jarred minced garlic works well on a busy night.
- 2 cups chicken broth: The broth provides enough cooking liquid for the pasta while adding savory depth.
- 1 cup heavy cream: Heavy cream gives the sauce its full, silky texture and helps it stay rich as the pasta cooks.
- 2 packages Garlic and Fine Herbs Boursin cheese, 5.2 ounces each: This is the main source of creamy garlic herb flavor.
- 1 teaspoon Italian seasoning: The dried herb blend supports the seasoning already in the Boursin cheese.
- 12 ounces penne pasta: Penne holds onto thick sauce well, and its sturdy shape stands up to slow cooker cooking.
- 1 cup shredded Parmesan cheese: Freshly grated Parmesan melts more smoothly and gives the finished sauce a savory finish.
- 2 tablespoons chopped parsley: Parsley adds fresh color and a light herbal note just before serving.
How to Make Slow Cooker Sausage Boursin Pasta
Step 1: Brown and Drain the Sausage
Place a large skillet over medium heat and add the Italian sausage. Break it into small pieces with a wooden spoon as it cooks so there are no oversized chunks hiding in the finished pasta.
Continue cooking until the sausage is browned and no pink remains. Drain away the extra grease before transferring the sausage to the slow cooker.
This quick step gives the meat better texture and keeps the final sauce from becoming oily.
Step 2: Add the Aromatics and Seasonings
Add the salt, black pepper, diced onion, and minced garlic to the slow cooker with the browned sausage. Give everything a quick stir so the onion and garlic are spread throughout the meat.
As the mixture cooks, those small pieces of onion will soften and become sweet, while the garlic will perfume the entire sauce.
Step 3: Pour In the Broth and Cream
Pour the chicken broth and heavy cream over the sausage mixture. Stir gently, scraping along the bottom and sides so all the ingredients are sitting in the liquid.
The broth will eventually help cook the pasta, while the cream gives the sauce the rich body that makes this meal feel especially comforting.
Step 4: Add the Boursin and Italian Seasoning
Place both rounds of Boursin cheese into the slow cooker, then sprinkle in the Italian seasoning. You do not need to break the cheese apart or whisk it smooth at this stage.
It will soften slowly as the sauce heats. Stir just enough to settle the cheese into the liquid, then put the lid on the slow cooker.
Step 5: Slowly Cook the Sauce
Cook the sauce on low for two and a half to three hours. Try to leave the lid closed during this stage, since opening it releases heat and can extend the cooking time.
The onion will soften, the garlic will mellow, and the Boursin will become warm enough to blend easily into the broth and cream.
Step 6: Stir the Sauce Until Smooth
Remove the lid and stir the mixture thoroughly. Press any remaining pieces of Boursin against the side of the slow cooker with your spoon until they melt into the liquid.
The sauce should look smooth, creamy, and evenly combined. Do not worry if it seems a little thinner than you expect, since the pasta will absorb some of that liquid as it cooks.
Step 7: Add and Submerge the Pasta
Pour the uncooked penne directly into the sauce. Stir carefully until the pasta is evenly distributed and every piece is sitting below the surface of the liquid.
Submerging the pasta is important because any pieces left sticking out may cook unevenly or stay firm.
Step 8: Cook the Pasta Until Tender
Cover the slow cooker and switch the heat to high. Cook for thirty to forty five minutes, stirring once or twice during that time.
Begin checking the pasta around the thirty minute mark, since different slow cookers can vary quite a bit. You want the penne tender but not mushy, with enough structure left to hold the creamy sauce.
Step 9: Melt In the Parmesan
Once the pasta is tender, add the shredded Parmesan cheese. Stir slowly until it has melted completely and the sauce looks thick, glossy, and creamy.
If the pasta seems thicker than your family prefers, add a small splash of warm chicken broth and stir again until the sauce loosens.
Step 10: Garnish and Serve
Sprinkle the chopped parsley over the top just before serving. I like to spoon the pasta into shallow bowls while it is still hot, making sure everyone gets plenty of sausage and sauce.
Add a little extra Parmesan at the table and serve it right away, when the sauce is at its creamiest.
Substitutions
- Ground beef: Use one pound of browned and drained ground beef for a milder meat option.
- Ground turkey: Turkey can replace the sausage when you want something lighter, though you may want to add a little extra Italian seasoning.
- Spinach and herb Boursin: This variety gives the sauce a slightly greener, more herb forward character.
- Ziti or cavatappi: Either pasta can replace the penne as long as you check it frequently during the final cooking stage.
- Half and half: Use it instead of heavy cream for a slightly lighter sauce, keeping in mind that the finished texture may be less rich.
- Vegetable broth: Vegetable broth can replace chicken broth if that is what you have in the pantry.
- Pecorino Romano: This can stand in for Parmesan, though it has a saltier and sharper taste.
Variations
- Spicy sausage pasta: Use hot Italian sausage and add crushed red pepper to the sauce before cooking.
- Spinach sausage pasta: Stir in a few handfuls of baby spinach with the Parmesan and let it wilt for several minutes.
- Mushroom version: Add sliced mushrooms with the onion for a deeper, earthy flavor that works especially well in fall.
- Chicken Boursin pasta: Replace the sausage with cooked shredded chicken and stir it into the sauce before adding the pasta.
- Sun dried tomato pasta: Add chopped drained sun dried tomatoes during the final thirty minutes for a tangy, slightly sweet bite.
- Extra garlic version: Add another teaspoon of minced garlic when your family enjoys a stronger garlic flavor.
- Broccoli pasta: Stir in small cooked broccoli florets with the Parmesan for extra color and an easy vegetable addition.
Tips and Tricks
- Grate the Parmesan yourself: Freshly grated cheese melts into the hot sauce more smoothly than many packaged shredded varieties.
- Drain the sausage well: Removing excess grease keeps the creamy sauce rich without allowing it to feel heavy or oily.
- Keep the pasta submerged: Stir thoroughly after adding the penne so each piece has enough liquid around it to cook evenly.
- Check the pasta early: Slow cookers heat differently, so begin testing the pasta at thirty minutes to prevent it from becoming too soft.
- Stir during the final stage: One or two gentle stirs help move the pasta around and reduce the chance of pieces sticking together.
- Adjust the sauce before serving: Add a splash of warm broth if the sauce becomes thicker than you like.
- Serve soon after cooking: The pasta continues absorbing sauce as it rests, so the creamiest texture is found right after the Parmesan melts.
- Taste before adding more salt: Sausage, broth, Boursin, and Parmesan all contain salt, so check the finished pasta before adding any extra.
FAQs
Can I Put Raw Sausage in the Slow Cooker?
You can cook raw sausage in a slow cooker, but I recommend browning it first for this recipe. Browning improves the texture, develops deeper savory flavor, and allows you to drain away extra grease before it reaches the cream sauce.
It only takes a few additional minutes and makes a noticeable difference in the finished meal.
Why Is My Pasta Still Firm?
The pasta may need a little more time, or it may not be fully submerged in the sauce. Stir it gently, press the pieces below the liquid, replace the lid, and continue cooking on high in ten minute increments.
Slow cookers vary in temperature, so yours may simply take longer than another model.
Can I Boil the Pasta Separately?
Yes. Cook the penne on the stove until just tender, drain it, and stir it into the finished sauce with the Parmesan.
This method gives you more control over the pasta texture, though you may not need all two cups of broth because the pasta will not be absorbing liquid in the slow cooker.
Can I Use a Different Pasta Shape?
Yes, sturdy shapes such as ziti, rigatoni, cavatappi, or rotini can work well. Cooking time may change depending on the size and thickness of the pasta.
Begin checking early and stir carefully so the noodles stay intact.
How Do I Keep the Sauce From Getting Too Thick?
Serve the pasta soon after it finishes cooking, since the noodles continue to absorb liquid as they sit. If the sauce thickens, stir in warm chicken broth a little at a time until it reaches the consistency you prefer.
A splash of cream can also restore some richness.
Can I Make This Recipe Without Heavy Cream?
Half and half is the best straightforward substitute. The sauce will still be creamy, although it may be a little lighter and thinner.
Whole milk can work in a pinch, but the sauce will not have the same velvety texture, and it may be more likely to separate.
Serving Ideas
- Garlic bread: Use warm garlic bread to scoop up every bit of the creamy sauce left in the bowl.
- Simple green salad: A crisp salad with a bright vinaigrette balances the richness of the pasta.
- Roasted broccoli: The browned edges and slightly crisp texture give the meal a welcome vegetable contrast.
- Green beans: Serve simply seasoned green beans when you need an easy side that the whole family recognizes.
- Roasted asparagus: Asparagus adds freshness and works especially well for a spring family dinner.
- Tomato cucumber salad: Juicy tomatoes and cool cucumbers add a lighter element beside the warm pasta.
- Steamed peas: Peas can be served on the side or stirred directly into each bowl for a little sweetness.
Storage and Make Ahead Tips
- Refrigerating leftovers: Let the pasta cool, transfer it to an airtight container, and refrigerate it for up to three days.
- Reheating gently: Warm individual portions in the microwave in short intervals, stirring between each one.
- Restoring the sauce: Add a spoonful of broth, cream, or milk before reheating to loosen the sauce.
- Preparing the sausage early: Brown and drain the sausage up to two days ahead, then refrigerate it until you are ready to assemble the recipe.
- Chopping ahead: Dice the onion, mince the garlic, and chop the parsley the night before to make prep faster.
- Freezing considerations: Cream sauces and cooked pasta can change texture after freezing, so this meal is best enjoyed fresh or refrigerated.
- Keeping it warm: Use the warm setting only briefly, since extended heat can make the pasta overly soft and cause it to absorb too much sauce.
Slow Cooker Sausage Boursin Pasta
Ingredients
- 1 pound Italian sausage browned and drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 small onion diced
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup heavy cream
- 2 (5.2 ounce) packages Garlic & Fine Herbs Boursin cheese
- 1 teaspoon Italian seasoning
- 12 ounces penne pasta
- 1 cup shredded parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Step 1: Brown and Drain the Sausage – Place a large skillet over medium heat and add the Italian sausage. Break it into small pieces with a wooden spoon as it cooks so there are no oversized chunks hiding in the finished pasta. Continue cooking until the sausage is browned and no pink remains. Drain away the extra grease before transferring the sausage to the slow cooker. This quick step gives the meat better texture and keeps the final sauce from becoming oily.
- Step 2: Add the Aromatics and Seasonings – Add the salt, black pepper, diced onion, and minced garlic to the slow cooker with the browned sausage. Give everything a quick stir so the onion and garlic are spread throughout the meat. As the mixture cooks, those small pieces of onion will soften and become sweet, while the garlic will perfume the entire sauce.
- Step 3: Pour In the Broth and Cream – Pour the chicken broth and heavy cream over the sausage mixture. Stir gently, scraping along the bottom and sides so all the ingredients are sitting in the liquid. The broth will eventually help cook the pasta, while the cream gives the sauce the rich body that makes this meal feel especially comforting.
- Step 4: Add the Boursin and Italian Seasoning – Place both rounds of Boursin cheese into the slow cooker, then sprinkle in the Italian seasoning. You do not need to break the cheese apart or whisk it smooth at this stage. It will soften slowly as the sauce heats. Stir just enough to settle the cheese into the liquid, then put the lid on the slow cooker.
- Step 5: Slowly Cook the Sauce – Cook the sauce on low for two and a half to three hours. Try to leave the lid closed during this stage, since opening it releases heat and can extend the cooking time. The onion will soften, the garlic will mellow, and the Boursin will become warm enough to blend easily into the broth and cream.
- Step 6: Stir the Sauce Until Smooth – Remove the lid and stir the mixture thoroughly. Press any remaining pieces of Boursin against the side of the slow cooker with your spoon until they melt into the liquid. The sauce should look smooth, creamy, and evenly combined. Do not worry if it seems a little thinner than you expect, since the pasta will absorb some of that liquid as it cooks.
- Step 7: Add and Submerge the Pasta – Pour the uncooked penne directly into the sauce. Stir carefully until the pasta is evenly distributed and every piece is sitting below the surface of the liquid. Submerging the pasta is important because any pieces left sticking out may cook unevenly or stay firm.
- Step 8: Cook the Pasta Until Tender – Cover the slow cooker and switch the heat to high. Cook for thirty to forty five minutes, stirring once or twice during that time. Begin checking the pasta around the thirty minute mark, since different slow cookers can vary quite a bit. You want the penne tender but not mushy, with enough structure left to hold the creamy sauce.
- Step 9: Melt In the Parmesan – Once the pasta is tender, add the shredded Parmesan cheese. Stir slowly until it has melted completely and the sauce looks thick, glossy, and creamy. If the pasta seems thicker than your family prefers, add a small splash of warm chicken broth and stir again until the sauce loosens.
- Step 10: Garnish and Serve – Sprinkle the chopped parsley over the top just before serving. I like to spoon the pasta into shallow bowls while it is still hot, making sure everyone gets plenty of sausage and sauce. Add a little extra Parmesan at the table and serve it right away, when the sauce is at its creamiest.
Notes
Substitutions
- Ground beef: Use one pound of browned and drained ground beef for a milder meat option.
- Ground turkey: Turkey can replace the sausage when you want something lighter, though you may want to add a little extra Italian seasoning.
- Spinach and herb Boursin: This variety gives the sauce a slightly greener, more herb forward character.
- Ziti or cavatappi: Either pasta can replace the penne as long as you check it frequently during the final cooking stage.
- Half and half: Use it instead of heavy cream for a slightly lighter sauce, keeping in mind that the finished texture may be less rich.
- Vegetable broth: Vegetable broth can replace chicken broth if that is what you have in the pantry.
- Pecorino Romano: This can stand in for Parmesan, though it has a saltier and sharper taste.
Variations
- Spicy sausage pasta: Use hot Italian sausage and add crushed red pepper to the sauce before cooking.
- Spinach sausage pasta: Stir in a few handfuls of baby spinach with the Parmesan and let it wilt for several minutes.
- Mushroom version: Add sliced mushrooms with the onion for a deeper, earthy flavor that works especially well in fall.
- Chicken Boursin pasta: Replace the sausage with cooked shredded chicken and stir it into the sauce before adding the pasta.
- Sun dried tomato pasta: Add chopped drained sun dried tomatoes during the final thirty minutes for a tangy, slightly sweet bite.
- Extra garlic version: Add another teaspoon of minced garlic when your family enjoys a stronger garlic flavor.
- Broccoli pasta: Stir in small cooked broccoli florets with the Parmesan for extra color and an easy vegetable addition.
Tips and Tricks
- Grate the Parmesan yourself: Freshly grated cheese melts into the hot sauce more smoothly than many packaged shredded varieties.
- Drain the sausage well: Removing excess grease keeps the creamy sauce rich without allowing it to feel heavy or oily.
- Keep the pasta submerged: Stir thoroughly after adding the penne so each piece has enough liquid around it to cook evenly.
- Check the pasta early: Slow cookers heat differently, so begin testing the pasta at thirty minutes to prevent it from becoming too soft.
- Stir during the final stage: One or two gentle stirs help move the pasta around and reduce the chance of pieces sticking together.
- Adjust the sauce before serving: Add a splash of warm broth if the sauce becomes thicker than you like.
- Serve soon after cooking: The pasta continues absorbing sauce as it rests, so the creamiest texture is found right after the Parmesan melts.
- Taste before adding more salt: Sausage, broth, Boursin, and Parmesan all contain salt, so check the finished pasta before adding any extra.
Serving Ideas
- Garlic bread: Use warm garlic bread to scoop up every bit of the creamy sauce left in the bowl.
- Simple green salad: A crisp salad with a bright vinaigrette balances the richness of the pasta.
- Roasted broccoli: The browned edges and slightly crisp texture give the meal a welcome vegetable contrast.
- Green beans: Serve simply seasoned green beans when you need an easy side that the whole family recognizes.
- Roasted asparagus: Asparagus adds freshness and works especially well for a spring family dinner.
- Tomato cucumber salad: Juicy tomatoes and cool cucumbers add a lighter element beside the warm pasta.
- Steamed peas: Peas can be served on the side or stirred directly into each bowl for a little sweetness.
Storage and Make Ahead Tips
- Refrigerating leftovers: Let the pasta cool, transfer it to an airtight container, and refrigerate it for up to three days.
- Reheating gently: Warm individual portions in the microwave in short intervals, stirring between each one.
- Restoring the sauce: Add a spoonful of broth, cream, or milk before reheating to loosen the sauce.
- Preparing the sausage early: Brown and drain the sausage up to two days ahead, then refrigerate it until you are ready to assemble the recipe.
- Chopping ahead: Dice the onion, mince the garlic, and chop the parsley the night before to make prep faster.
- Freezing considerations: Cream sauces and cooked pasta can change texture after freezing, so this meal is best enjoyed fresh or refrigerated.
- Keeping it warm: Use the warm setting only briefly, since extended heat can make the pasta overly soft and cause it to absorb too much sauce.
Private Notes
Final Thoughts
There is something deeply reassuring about knowing dinner is quietly taking care of itself while the rest of the day keeps moving. Maybe you are helping with homework, finishing a work call, driving somebody to practice, or simply trying to sit down for five peaceful minutes.
Whatever the evening looks like, having a warm meal waiting can make the whole house feel a little more settled.
That is what I appreciate about this Slow Cooker Sausage Boursin Pasta. It is not complicated or fussy.
It is a generous bowl of tender pasta, savory sausage, garlic, herbs, and creamy cheese sauce that brings everybody to the table.
My favorite moment is lifting the lid after the pasta has finished and watching that final handful of Parmesan disappear into the sauce. The kitchen smells incredible, the bowls fill quickly, and for a little while everyone is focused on dinner instead of the hundred other things competing for attention.
Serve it with bread, add a vegetable, and call the family in. Some nights, that is more than enough.
