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

Tips for success

For the best flavor, use a high-quality roasted red pepper sauce that has a good balance of smokiness and sweetness. If you like a bit of heat, add a pinch of red pepper flakes before cooking.

To ensure the pasta cooks evenly, press the shells down into the sauce so they are submerged. If your slow cooker tends to cook hot, start checking at 3.5 hours.

When adding the ricotta, use a spoon to create nice dollops—they will melt into creamy pockets.

For a golden top, you can broil the finished dish for 2-3 minutes, but the slow cooker method already yields a bubbly, melted cheese layer. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.

Variations

• Spicy Sausage Version: Swap the chicken for 1 pound of Italian sausage (casings removed) and brown it before adding to the slow cooker. Increase the red pepper flakes for extra heat. Cook on low for 4 hours or until sausage reaches 160°F.
• Vegetarian Option: Omit the chicken and add 2 cups of baby spinach and 1 can of drained chickpeas for protein. Cook on low for 3 hours, until pasta is tender. The chickpeas add heartiness without meat.
• Cheesy Herb Twist: Add 1 teaspoon of dried Italian seasoning and 1/2 teaspoon of garlic powder to the sauce before layering. Top with an extra 1/2 cup of shredded Parmesan along with the provolone for a more savory flavor.
• Creamy Mushroom Version: Add 8 oz of sliced mushrooms on top of the chicken before adding the pasta. The mushrooms will release moisture and add an earthy flavor. Increase the cook time by 30 minutes if needed.

Storage and make-ahead

Fridge

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

Freezer

Freeze 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 heat, stirring occasionally, until hot throughout. Add a splash of milk or broth if needed.

Store 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 milk or broth to restore creaminess.

Reheat gently in the microwave or on the stovetop until hot. The dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

You can assemble the entire dish in the slow cooker insert the night before, 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 if starting from cold. This makes it even easier for busy days.

Serving ideas

Serve this creamy pasta bake as a main course with a simple green salad and crusty bread to soak up the sauce. It also pairs well with roasted vegetables or steamed broccoli.

For a lighter meal, spoon it over zucchini noodles or serve alongside grilled chicken. The dish is hearty enough to stand alone.

Garnish with fresh basil or parsley for a pop of color and freshness. A sprinkle of red pepper flakes adds a nice kick. This pasta bake is perfect for family dinners, potlucks, and meal prep. It's comforting and satisfying, and the leftovers are just as delicious.

Frequently asked questions

Recipe card

Crockpot Provolone Garlic Chicken Red Pepper Shells

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 12 oz medium conchiglie pasta shells
• 2 cups smoky roasted red bell pepper cream sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the medium conchiglie pasta shells on top of the chicken, then pour the smoky roasted red bell pepper cream sauce over the pasta, making sure the sauce covers the shells as much as possible. Use a spoon to gently press the shells into the sauce so they are moistened.
2. Using a spoon, drop dollops of the whole-milk ricotta cheese evenly over the top of the pasta and sauce. Do not stir; leave the ricotta in distinct mounds so they melt into creamy pockets during cooking.
3. Sprinkle the shredded provolone cheese evenly over the entire surface, covering the ricotta dollops and the pasta. This blanket of cheese will melt and form a golden, bubbly crust.
4. Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and the pasta is tender. Avoid opening the lid during the first 3 hours to keep the heat steady. The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is al dente.
5. After cooking, gently stir the mixture to combine the melted cheese and sauce. Be careful not to break the pasta shells. The chicken should be tender and easily shredded with a spoon.
6. Spoon the creamy pasta and chicken onto plates or into bowls. Serve immediately while hot and steamy. The cheese should stretch with each scoop.

Contains: gluten, milk

Estimated nutrition per serving

Calories

540

Protein

42 g

Carbohydrates

45 g

Fat

22 g

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