Crockpot Parmesan Garlic Chicken Red Pepper Shells Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a good-quality roasted red pepper cream sauce.

If you're making your own, roast the peppers until charred, then blend with cream, garlic, and a pinch of smoked paprika for that authentic smoky flavor. The sauce is the heart of this dish, so don't skimp on quality.

To ensure the pasta cooks evenly, spread it in an even layer and press it down slightly into the sauce. The sauce should cover the pasta as much as possible.

If the sauce seems too thick, you can add a splash of chicken broth or water, but keep in mind the pasta will release some liquid as it cooks.

Variations

• Add vegetables: Add a cup of frozen peas or chopped spinach along with the pasta for extra color and nutrition. The vegetables will cook in the sauce and add a fresh element to the dish.
• Spice it up: Add a pinch of red pepper flakes or a diced jalapeño to the sauce for a spicy kick. You can also use a spicy roasted red pepper sauce if you prefer more heat.
• Use different protein: Swap the chicken for Italian sausage or ground beef. Brown the sausage or beef first, then layer it in the slow cooker with the pasta and sauce. Adjust the cooking time if needed.
• Make it gluten-free: Use gluten-free pasta shells and ensure your sauce and cheeses are gluten-free. The cooking time may vary slightly, so check for doneness a little earlier.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth to restore creaminess.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally, until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of milk or broth when reheating to restore creaminess. Reheat gently in the microwave or on the stovetop until hot.

You can assemble the entire dish the night before: layer the ingredients in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time since you're starting from cold.

Serving ideas

Serve this pasta bake straight from the slow cooker for a casual family dinner, or transfer to a serving platter for a more polished presentation.

A simple side salad with a bright vinaigrette balances the richness of the creamy sauce. Crusty bread is perfect for sopping up every last bit of sauce.

For a heartier meal, top each serving with extra Parmesan and a sprinkle of fresh parsley or basil. The dish is satisfying on its own, but it also pairs well with roasted vegetables or a green salad. Leftovers make a great lunch the next day—just reheat and enjoy.

Frequently asked questions

Recipe card

Crockpot Parmesan Garlic Chicken Red Pepper Shells

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cut into bite-size pieces
• 12 oz medium conchiglie pasta shells
• 3 cups smoky roasted red pepper cream sauce
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Place the chicken pieces in the bottom of a 6-quart slow cooker. Sprinkle with a little salt and pepper if desired. Add the pasta shells directly over the chicken, then pour the smoky roasted red pepper cream sauce over the pasta, making sure the sauce covers the pasta and chicken as evenly as possible. Do not stir.
2. Sprinkle the shredded Italian four-cheese blend over the top of the sauce, followed by the freshly grated Parmigiano-Reggiano. The cheese should cover the surface completely, creating a protective layer that will melt and form a golden crust during cooking.
3. Cover the slow cooker and cook on low for 3 to 4 hours, until the chicken is cooked through and the pasta is tender. The cheese will melt and bubble, and the sauce will thicken slightly. Do not lift the lid during the first 2 hours to keep the heat steady.
4. After 3 hours, check the chicken by cutting into one piece. It should be opaque throughout and register 165°F (74°C) on an instant-read thermometer. The pasta should be al dente—tender but not mushy. If the pasta is still too firm, cover and cook for another 30 minutes, then check again.
5. Once the chicken and pasta are cooked, stir the mixture gently with a large spoon to combine the cheesy top with the sauce and pasta. Be careful not to break the shells. The sauce should be creamy and coat everything evenly.
6. Spoon the hot pasta and chicken onto plates or into bowls. Garnish with extra Parmesan or fresh herbs if desired, though the dish is delicious as is. Serve immediately while hot and creamy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

55 g

Fat

24 g

Fiber

3 g

Sugar

6 g

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