Creamy Parmesan Chicken Red Pepper Shells Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality smoky roasted red pepper cream sauce; it makes a big difference. If you prefer a spicier kick, add a pinch of red pepper flakes with the sauce.

To ensure the pasta cooks evenly, choose shells that are similar in size, and avoid overfilling the slow cooker.

If the sauce seems too thin at the end, remove the lid and cook on HIGH for 15-20 minutes to reduce it. Conversely, if it's too thick, stir in a splash of chicken broth or milk.

Always let the dish rest for a few minutes after cooking to allow the sauce to settle and the flavors to meld.

Variations

• Spicy Sausage Version: Replace half of the chicken with sliced cooked Italian sausage for a spicier, heartier dish. Add the sausage in the first layer with the chicken, and reduce the chicken to 1 pound.
• Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth in the sauce. Add a can of drained chickpeas or white beans for protein, and cook on LOW for 3 hours.
• Add Greens: Stir in a few handfuls of fresh spinach or kale during the last 30 minutes of cooking. The greens will wilt into the sauce, adding color and nutrients.
• Creamy Mushroom Twist: Sauté 8 oz of sliced mushrooms and add them with the chicken. The mushrooms add an earthy depth that complements the smoky red pepper sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before reheating.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or milk to restore creaminess.

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

The pasta will continue to absorb sauce, so when reheating, add a splash of chicken broth or milk to restore creaminess. Reheat gently on the stovetop or in the microwave until warmed through.

This dish can be assembled the night before and refrigerated, then placed in the slow cooker in the morning. Add an extra 30 minutes to the cooking time if starting cold.

Alternatively, cook the dish fully, then refrigerate and reheat in the slow cooker or oven when ready to serve.

Serving ideas

Serve this creamy pasta hot, straight from the slow cooker, with a simple green salad on the side. The richness of the sauce pairs well with a crisp, acidic salad dressed with lemon vinaigrette. It also makes a hearty main course for a family dinner or a potluck.

For a complete meal, add a side of garlic bread or roasted vegetables. The pasta is filling on its own, but a light vegetable side balances the richness. Leftovers can be packed for lunch and taste even better the next day as the flavors meld.

Frequently asked questions

Recipe card

Creamy Parmesan Chicken Red Pepper Shells

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 12 oz medium conchiglie pasta shells
• 2 cups smoky roasted red bell pepper cream sauce
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

45 g

Carbohydrates

52 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.