Creamy Parmesan Chicken Red Pepper Shells

This slow cooker dinner brings together tender chicken, pasta shells, and a smoky roasted red pepper cream sauce, all topped with a golden Parmesan crust.

It's a true dump-and-forget meal that fills the kitchen with a rich, savory aroma. Perfect for busy weeknights, this dish delivers comfort and flavor with minimal effort.

Slow cooker pasta bakes are a weeknight lifesaver, and this one shines with a creamy, smoky red pepper sauce and a generous layer of melted Italian cheeses. The chicken cooks low and slow, becoming fork-tender, while the pasta absorbs the sauce and becomes perfectly al dente.

The Parmesan crust on top adds a salty, nutty finish that makes every bite irresistible. Serve it straight from the pot for a cozy, satisfying dinner that the whole family will love.

Ingredients

Why this recipe works

The slow cooker does all the work: chicken and pasta cook together in a rich, creamy sauce, developing deep flavor without any babysitting. The low, gentle heat keeps the chicken moist and tender, while the pasta cooks evenly in the sauce. The cheese melts into a golden, bubbly crust that adds texture and richness.

Using a smoky roasted red pepper cream sauce brings a subtle, sweet heat that pairs perfectly with the savory chicken and nutty Parmesan.

The combination of Italian cheese blend and Parmigiano-Reggiano creates a complex, cheesy topping that browns beautifully. This method ensures a creamy, cohesive dish with minimal cleanup and maximum flavor.

Notes and substitutions

Choose a high-quality smoky roasted red pepper cream sauce for the best flavor, or make your own by blending roasted red peppers with cream and a touch of smoked paprika.

For the cheese, use a pre-shredded Italian blend for convenience, but grate the Parmesan fresh for the best melting and taste. Conchiglie shells hold the sauce well, but any short pasta shape works.

This recipe is designed for a 6-quart slow cooker; if using a smaller one, reduce the ingredients proportionally. The pasta will absorb a lot of liquid, so ensure the sauce covers the ingredients. If the sauce seems too thick at the end, stir in a splash of chicken broth or milk to reach the desired consistency.

• chicken breasts: chicken thighs (boneless, skinless) work well; they stay even more tender during the long cook.
• conchiglie pasta shells: other short pasta like penne or rigatoni can be used, but adjust cooking time as needed.
• smoky roasted red pepper cream sauce: a store-bought Alfredo sauce with a spoonful of smoked paprika can mimic the smoky flavor.
• Italian four-cheese blend: a mix of mozzarella, provolone, and Asiago works well; just ensure it melts smoothly.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Mixing spoon
• Serving spoon