Creamy Parmesan Chicken Red Pepper Shells Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and measure the pasta, sauce, and cheeses. Have a 6-quart slow cooker ready. No need to pre-cook the pasta; it will cook in the slow cooker.

If using a store-bought sauce, give it a quick stir to ensure it's smooth. This recipe comes together in minutes, so all the prep is just measuring and cutting.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Add the conchiglie pasta shells on top of the chicken. Pour the smoky roasted red pepper cream sauce over the pasta and chicken, making sure the sauce covers the ingredients as evenly as possible. Do not stir yet.
   Look for The chicken and pasta should be visible beneath the sauce, with the sauce pooling around them.
   Tip For even cooking, spread the chicken and pasta in a single layer as much as possible.
2. 2Add the Cheeses
   Sprinkle the shredded Italian four-cheese blend evenly over the top of the sauce, covering the surface completely. Then sprinkle the freshly grated Parmigiano-Reggiano over the cheese blend. Do not stir the mixture; leave the cheese layer intact on top.
   Look for The top should be completely covered with a layer of shredded cheese and grated Parmesan.
   Tip Grating the Parmesan fresh gives the best melting and flavor.

The chicken and pasta are nestled in the slow cooker, covered with a smoky red pepper sauce.

A thick layer of shredded Italian cheese and grated Parmesan blankets the top, creating a tidy, promising surface. The ingredients look fresh and vibrant, with the sauce pooling around the edges.

Slow Cook and Merge

3. 3Slow Cook Until Bubbling
   Cover the slow cooker with the lid and cook on LOW for 4 hours, or until the chicken is cooked through and the pasta is tender. The cheese on top should be melted and golden, and the sauce should be bubbling around the edges. Do not lift the lid during the first 3 hours to keep the heat in.
   Look for The sauce is bubbling gently, the cheese is golden and melted, and the chicken is no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the chicken temperature with an instant-read thermometer; it should read 165°F (74°C).
4. 4Stir Gently
   Once the chicken is cooked through and the pasta is tender, stir the mixture gently to combine the melted cheese and sauce with the pasta and chicken. Be careful not to break the pasta shells. The sauce should be creamy and coat everything evenly.
   Look for The cheese is fully incorporated and the sauce is creamy, with no large clumps of cheese.
   Tip Use a spatula or wooden spoon to fold the ingredients gently.

As the slow cooker works, the aroma of roasted peppers and melting cheese fills the kitchen. The sauce bubbles gently around the edges, and the cheese layer turns golden and crusty. The chicken is cooked through, and the pasta is tender, absorbing the creamy sauce.

Stir and Serve

5. 5Serve and Garnish
   Spoon the creamy chicken and pasta onto serving plates or into bowls. Garnish with an extra sprinkle of grated Parmesan if desired. Serve hot, straight from the slow cooker.
   Look for The pasta is coated in a creamy, smoky sauce with tender chicken and melted cheese.
   Tip For a prettier presentation, use a large spoon to twirl the pasta as you serve.

After a gentle stir, the dish becomes a cohesive, creamy pasta bake. The chicken is tender, the shells are coated in a rich, smoky sauce, and the melted cheese weaves through every bite. It looks inviting and smells even better, ready to be served.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is overcooking the pasta, which can turn mushy; check it at the 3.5-hour mark.

Also, avoid stirring the cheese into the sauce too early; let it melt and form a crust first. Finally, use a slow cooker liner for easy cleanup if desired.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender. The sauce should be bubbling and thickened, and the cheese on top golden and melted.

To check the pasta, taste a shell; it should be cooked through but still firm. If the mixture looks dry, add a little chicken broth or milk and stir gently.

• Poultry: 165°F (74°C) in the thickest part