Crockpot Parmesan Garlic Chicken Red Pepper Shells

This slow cooker pasta bake is the ultimate set-it-and-forget-it dinner. Tender chicken, pasta shells, and a smoky roasted red pepper cream sauce come together under a blanket of Italian cheeses and Parmesan.

Just dump everything in the Crockpot, walk away, and come back to a bubbling, golden, satisfying meal that tastes like you spent hours in the kitchen.

There are dinners that require planning, chopping, and constant attention—and then there are dinners like this one. This Crockpot Parmesan Garlic Chicken Red Pepper Shells recipe is the kind of meal you assemble in minutes and forget about until the timer goes off.

The slow cooker does all the work, turning simple ingredients into a creamy, cheesy, savory pasta bake that the whole family will love.

Ingredients

Why this recipe works

The slow cooker works its magic by gently simmering the chicken and pasta in the smoky red pepper cream sauce. As the sauce heats, it thickens and infuses every bite with rich, roasted pepper flavor.

The chicken stays incredibly tender and juicy because it cooks low and slow, absorbing the flavors of the sauce without drying out.

The layer of cheese on top acts as a protective barrier, trapping moisture and creating a golden, bubbling crust that adds texture and depth.

The combination of Italian four-cheese blend and Parmigiano-Reggiano melts into a gooey, savory topping that makes every spoonful irresistible. It's a foolproof method that delivers consistent, delicious results every time.

Notes and substitutions

The key to this recipe is using a good-quality smoky roasted red pepper cream sauce. You can make your own by blending roasted red peppers with cream, garlic, and seasonings, or use a store-bought version to save time. The sauce provides the flavor base, so choose one you love.

For the pasta, medium conchiglie shells work beautifully because they hold the sauce and cheese in their little cups. You can swap in other short pasta shapes like penne, rigatoni, or cavatappi if you prefer. The slow cooker does the cooking, so no need to boil the pasta ahead of time—just dump it in dry.

• chicken breast tenderloins: boneless, skinless chicken thighs, cut into bite-size pieces
• medium conchiglie pasta shells: penne, rigatoni, or cavatappi pasta
• smoky roasted red pepper cream sauce: store-bought roasted red pepper Alfredo sauce or a homemade red pepper sauce
• Italian four-cheese blend: shredded mozzarella, provolone, or fontina cheese

Equipment

• 6-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Serving spoon
• Dinner plate