Introduction

This Slow Cooker Creamy Garlic Parmesan Chicken Shells dish is a comforting and effortless meal perfect for busy days. Tender chicken breasts cook alongside pasta shells in a rich garlic-Parmesan sauce, creating a flavorful and creamy dinner that the whole family will love.

Slow Cooker Creamy Garlic Parmesan Chicken Shells Recipe - Recipe Image

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
12 ounces medium pasta shells (uncooked, about 3 cups dry)
2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup roasted garlic cloves or paste (about 1 small head, mashed)
1 teaspoon dried Italian herb blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray to make cleanup easier.
Step 2: Scatter the uncooked pasta shells evenly over the bottom of the slow cooker in a mostly single layer.
Step 3: Lay the raw chicken breasts on top of the pasta shells, pressing them down slightly to fit in an even layer.
Step 4: In a medium bowl or large measuring cup, whisk together the chicken broth, heavy cream, Parmesan cheese, roasted garlic, dried Italian herb blend, garlic powder, onion powder, salt, and black pepper until mostly smooth. Small lumps from Parmesan are fine.
Step 5: Pour the creamy garlic-Parmesan mixture evenly over the chicken and pasta, ensuring the shells are mostly covered. Dot the top with the butter pieces.
Step 6: Cover and cook on LOW for 3 1/2 to 4 1/2 hours or on HIGH for 2 to 2 1/2 hours, until the chicken reaches 165°F and pasta is tender but not mushy. Avoid lifting the lid during the first few hours to ensure even cooking.
Step 7: Remove the chicken breasts and shred them with two forks on a cutting board. Return the shredded chicken to the slow cooker.
Step 8: Stir everything together to coat the pasta in the sauce and evenly distribute the chicken. Taste and adjust seasoning with extra salt and pepper if needed. If the sauce is too thick, add 1-2 tablespoons of warm chicken broth or cream and stir.
Step 9: Let the mixture sit on WARM for 5 to 10 minutes to thicken slightly. Sprinkle with additional Parmesan and chopped parsley before serving.

Tips & Variations

Use fresh roasted garlic for the best flavor, or substitute with good-quality garlic paste if pressed for time.
Swap pasta shells for rotini or penne if you prefer a different shape, but adjust cooking time as needed.
Add a handful of spinach or sun-dried tomatoes before the final stir for extra color and flavor.
For a lighter version, replace heavy cream with half-and-half or whole milk, though the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

While fresh chicken is best for even cooking, you can use frozen breasts if you increase the cooking time slightly. Make sure the internal temperature reaches 165°F before serving.

What if I don’t have a slow cooker?

You can make this dish on the stovetop by cooking the pasta separately. Then simmer the chicken in the garlic-Parmesan sauce until cooked through, combining everything before serving.

Slow Cooker Creamy Garlic Parmesan Chicken Shells Recipe

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4.5 from 103 reviews

This Slow Cooker Creamy Garlic Parmesan Chicken Shells recipe offers a comforting and hearty one-pot meal. Tender chicken breasts and uncooked pasta shells cook together in a rich, creamy garlic and Parmesan sauce, infused with Italian herbs and roasted garlic for bold flavor. Perfect for an easy, hands-off dinner that delivers creamy, cheesy indulgence.

Author: Marco
Prep Time: 10 minutes
Cook Time: 3.5 to 4.5 hours
Total Time: 3 hours 40 minutes to 4 hours 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: Italian-American

Ingredients

Scale

Chicken and Pasta

1 1/2 pounds boneless, skinless chicken breasts
12 ounces medium pasta shells (uncooked, about 3 cups dry)

Sauce

2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup roasted garlic cloves or paste (about 1 small head, mashed)
1 teaspoon dried Italian herb blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Finishing Touches

2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Prepare the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray to prevent sticking and ease cleanup.
Add Pasta and Chicken: Scatter the uncooked pasta shells evenly over the bottom of the slow cooker in an even layer. Lay the raw chicken breasts on top of the pasta, nestling them slightly so all fit evenly.
Make the Sauce: In a medium bowl or large measuring cup, whisk together chicken broth, heavy cream, Parmesan cheese, roasted garlic, dried Italian herbs, garlic powder, onion powder, salt, and black pepper until mostly smooth. Some lumps from the cheese are fine.
Combine Everything: Pour the creamy garlic-Parmesan mixture evenly over the chicken and pasta in the slow cooker, ensuring the pasta is well covered. Dot the top with pieces of unsalted butter.
Cook: Cover and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 2 1/2 hours, until chicken reaches an internal temperature of 165°F and pasta is tender but not mushy. Avoid lifting the lid during the initial cooking hours for even pasta cooking.
Shred Chicken: Once cooked, transfer chicken breasts to a cutting board and shred them with two forks. Return shredded chicken to the slow cooker.
Mix and Adjust: Stir all ingredients thoroughly to coat pasta with the creamy sauce and evenly distribute chicken. Taste and adjust seasoning with additional salt and pepper if needed. If sauce is too thick, add 1-2 tablespoons of warm chicken broth or cream and stir.
Final Touch: Let the mixture sit on WARM for 5 to 10 minutes to thicken slightly. Before serving, sprinkle extra Parmesan cheese and chopped fresh parsley over the top for garnish.

Notes

Use low-sodium chicken broth to control the saltiness of the dish.
Do not lift the slow cooker lid during the first 2 hours to ensure even pasta cooking.
If you prefer a thicker sauce, let it sit on warm after cooking or add a bit more cream.
Fresh parsley adds a pop of color and fresh flavor but is optional.
To make this recipe quicker, you can shred the chicken ahead of time, but cooking it whole delivers more moisture.

Keywords: cream garlic parmesan chicken, slow cooker chicken recipe, creamy pasta with chicken, easy slow cooker meals, garlic parmesan pasta