The Dump-and-Go Dinner That Tastes Like You Went to Culinary School
There are weeknights when cooking feels impossible, when the idea of chopping vegetables and watching a pot and timing multiple components seems like an actual mountain. This is the recipe for those nights. One bowl, one whisk, one slow cooker, and about ten minutes of your time standing between you and the most luxuriously creamy, garlic-Parmesan pasta dinner your kitchen has ever produced. You pour everything over raw chicken and dry pasta shells, walk away for a few hours, and come back to something that smells so incredible your neighbors might actually knock on your door.
What makes this dish genuinely magical is how the pasta shells cook right there in that rich, garlicky cream sauce, absorbing every bit of flavor while the chicken becomes impossibly tender and the Parmesan melts into this silky, nutty sauce that coats every single shell. It's Alfredo-adjacent but cozier, more complex, and somehow more comforting than anything that comes from a jar. The roasted garlic is the secret weapon here—mellow and sweet and deeply savory, it transforms what could have been a basic cream sauce into something people ask about. Make this once and it'll become the recipe you make on the hardest days, when you need dinner to handle itself.
Why You'll Love This Recipe
- True dump-and-go convenience—one mixture, one slow cooker
- Pasta and chicken cook together in the same pot
- Rich, silky garlic-Parmesan cream sauce coating every shell
- Fork-tender chicken that soaks up all the flavor
- Ready in 2-4 hours depending on your setting
- Feeds six people with minimal effort
- Family-friendly and universally crowd-pleasing
- Perfect for busy weekdays or lazy Sundays
- Great for meal prep—reheats beautifully
- Makes your whole kitchen smell unbelievably good
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 12 oz medium pasta shells (uncooked, about 3 cups dry)
- 2 cups low-sodium chicken broth
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- ¼ cup roasted garlic cloves or paste (about 1 small head, mashed)
- 1 teaspoon dried Italian herb blend
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons chopped fresh parsley (optional garnish)
Equipment
- 6-quart slow cooker
- Medium mixing bowl or large measuring cup
- Whisk
- Two forks (for shredding chicken)
- Measuring cups and spoons
- Nonstick cooking spray
- Cutting board
Step-by-Step Instructions
Step 1: Prep Your Slow Cooker
Give the inside of your 6-quart slow cooker a generous spritz of nonstick cooking spray. This prevents any pasta from sticking to the sides and bottom as it cooks and makes cleanup so much easier.
Step 2: Layer the Pasta
Scatter the uncooked pasta shells evenly across the bottom of the slow cooker. Spread them out as much as possible so they cook evenly and absorb the cream sauce throughout rather than clumping together.
Step 3: Add the Chicken
Lay the raw chicken breasts directly on top of the pasta shells, nestling them gently into the layer. You want the chicken sitting in a fairly even layer so it cooks uniformly and the pasta underneath gets good contact with the liquid.
Step 4: Make Your Creamy Mixture
In a medium bowl or large measuring cup, whisk together the chicken broth, heavy cream, freshly grated Parmesan, roasted garlic, Italian herbs, garlic powder, onion powder, salt, and pepper. The mixture might look slightly lumpy from the Parmesan and roasted garlic—that's completely fine and will smooth out beautifully as everything cooks together.
Step 5: Pour and Dot with Butter
Pour the creamy garlic-Parmesan mixture slowly and evenly over the chicken and shells, trying to cover the pasta as thoroughly as possible. You want the shells mostly submerged in liquid so they cook evenly and don't dry out on top. Then dot the butter pieces over everything—the butter enriches the sauce as it melts and adds another layer of silky richness.
Step 6: Cook Low and Slow
Put the lid on your slow cooker and resist the urge to lift it. Cook on LOW for 3½ to 4½ hours, or on HIGH for 2 to 2½ hours. The steam trapped inside is doing crucial work cooking the pasta evenly—every time you lift that lid, you release steam and add time to your cook. The dish is done when the chicken registers 165°F and the pasta is tender all the way through.
Step 7: Shred, Stir, and Rest
Remove the cooked chicken breasts and shred them with two forks into bite-sized pieces. Return the shredded chicken to the slow cooker and give everything a thorough stir until the chicken is coated in that gorgeous creamy sauce and distributed throughout the pasta. If the sauce seems too thick, add a splash of warm broth or cream and stir to loosen it. Let everything rest on the WARM setting for 5-10 minutes—the sauce will thicken slightly and the flavors will settle beautifully.
Step 8: Garnish and Serve
Sprinkle generously with extra freshly grated Parmesan and chopped fresh parsley. Serve immediately in wide bowls that can hold all that creamy sauce.
Pro Tips
- Don't lift the lid during cooking. This is the most important rule for slow cooker pasta. Steam is everything—every peek adds 20-30 minutes and risks unevenly cooked pasta.
- Use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of silky. Freshly grated melts seamlessly.
- Check at the earlier end of the time range. Pasta can go from perfectly tender to mushy quickly in a slow cooker. Start checking at 3 hours on LOW and 2 hours on HIGH.
- Roasted garlic is key. Its mellow, sweet depth is completely different from raw garlic. Roast a whole head at 400°F wrapped in foil for 40 minutes and keep it in your fridge—it's worth every minute.
- If the sauce is too thick, stir in warm broth or cream a tablespoon at a time. If it's too thin, let it sit on WARM with the lid slightly ajar for 10 minutes.
- Shred chicken finely for best texture. Smaller shreds distribute throughout the pasta more evenly and coat better in the sauce.
Variations & Substitutions
- Use chicken thighs: Boneless, skinless thighs stay even more moist and tender and are very forgiving.
- Add spinach: Stir in 2 cups of baby spinach during the last 10-15 minutes for color and nutrition.
- Add frozen peas: Stir in 1 cup during the last 15 minutes for sweetness and color.
- Add sun-dried tomatoes: Fold in ½ cup of chopped sun-dried tomatoes for tangy intensity.
- Make it spicy: Add ½ teaspoon of red pepper flakes to the cream mixture.
- Mix up the cheese: Swap some Parmesan for mozzarella or Asiago for different flavor profiles.
- Make it lighter: Use half heavy cream and half whole milk for a less rich version.
- Add mushrooms: Slice 8 oz of cremini mushrooms and add them with the pasta.
- Try different pasta shapes: Rotini, penne, or rigatoni all work—just adjust cooking time and make sure they're submerged.
Serving, Pairing & Storage
How to Serve:
Scoop into wide, deep bowls to catch all that beautiful sauce. Finish each serving with extra freshly grated Parmesan, cracked black pepper, and fresh parsley. Serve immediately while the sauce is at its silkiest.
What It Pairs Well With:
Since this dish is rich and creamy, pair it with something bright and fresh: steamed broccoli, roasted green beans, a lemony arugula salad, or crispy roasted asparagus. Warm garlic bread or a crusty baguette for sauce-sopping is basically mandatory. A crisp Pinot Grigio or sparkling water with lemon balances the richness beautifully.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits—add a splash of broth or cream when reheating.
Freezing Instructions:
Not ideal for freezing—cream sauces can separate and the pasta texture changes significantly when thawed. Enjoy fresh or within a few days from the refrigerator.
Reheating Tips:
Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream and stirring frequently until warmed through and creamy again. Microwave individual portions in 1-minute intervals, stirring between each and adding a tablespoon of liquid.
FAQ
Can I use pre-cooked chicken?
This recipe works best with raw chicken that cooks in the sauce and absorbs all that garlic-Parmesan flavor. Pre-cooked chicken will work in a pinch, but add it in the last 30 minutes only—cooking it from the beginning will make it dry and rubbery.
Will the pasta really cook in the slow cooker?
Yes! As long as the shells are mostly submerged in liquid and you don't lift the lid early. The trapped steam does the work. Check at the earlier end of the time range so the pasta doesn't overcook.
Can I make this ahead?
It reheats beautifully for meal prep. Store portions in the fridge for up to 4 days and reheat with a splash of broth or cream. It's actually wonderful for lunches all week.
Why is my sauce grainy?
Pre-shredded Parmesan or high heat can cause graininess. Always use freshly grated Parmesan, and don't use the HIGH setting if your slow cooker runs very hot.
My pasta is mushy—what happened?
It cooked too long. Start checking at the earlier end of the time range. All slow cookers vary in temperature, so yours might run hotter than others.
Can I double the recipe?
Yes, but make sure your slow cooker is large enough (8-quart for a double batch) and add 30-45 minutes to the cook time. Make sure all the pasta is still submerged.
Slow Cooker Creamy Garlic Parmesan Chicken Shells
Ingredients
Equipment
Method
- Spray inside of 6-quart slow cooker generously with nonstick cooking spray.
- Scatter uncooked pasta shells evenly across bottom of slow cooker.
- Lay raw chicken breasts over shells, nestling them gently into the pasta layer.
- In medium bowl, whisk together chicken broth, heavy cream, Parmesan, roasted garlic, Italian herbs, garlic powder, onion powder, salt, and pepper. Mixture may look slightly lumpy—this is fine.
- Pour cream mixture slowly and evenly over chicken and shells, covering pasta as thoroughly as possible. Dot butter pieces over top.
- Cover and cook on LOW for 3½-4½ hours or HIGH for 2-2½ hours. Do not lift lid during cooking. Chicken should reach 165°F and pasta should be tender.
- Remove chicken and shred with two forks. Return shredded chicken to slow cooker and stir everything together. Add splash of warm broth or cream if sauce seems too thick.
- Let rest on WARM for 5-10 minutes to thicken slightly. Top with extra Parmesan and fresh parsley. Serve immediately in wide bowls.
Notes
Use freshly grated Parmesan—pre-shredded contains anti-caking agents that make sauce grainy.
Check at earlier end of time range. Pasta goes from tender to mushy quickly—start checking at 3 hours on LOW and 2 hours on HIGH.
Roasted garlic creates mellow, sweet depth completely different from raw garlic. Worth the effort.
If sauce too thick: Add warm broth or cream tablespoon at a time. If too thin: Let rest on WARM with lid slightly ajar 10 minutes.
Shred chicken finely for best distribution throughout pasta.
Use chicken thighs instead of breasts for even more moist and tender results.
Stir in baby spinach last 10-15 minutes for color and nutrition.
Add frozen peas last 15 minutes for sweetness and color.
Add ½ tsp red pepper flakes to cream mixture for gentle heat.
Try mozzarella or Asiago in place of some Parmesan.
Make it lighter: Use half heavy cream and half whole milk.
Add sliced mushrooms with the pasta for earthy flavor.
Store in airtight container in fridge up to 4 days. Pasta absorbs more sauce as it sits.
Reheat gently on stovetop or microwave with splash of broth or cream. Stir frequently.
Doesn't freeze well—cream sauce separates and pasta texture changes.
Pre-cooked chicken can be used but add only during last 30 minutes to prevent drying out.
If sauce is grainy: Use freshly grated Parmesan and don't let cooker run too hot.
Serve with: Steamed broccoli, roasted green beans, lemony salad, garlic bread, crusty baguette.
Pairs with: Crisp Pinot Grigio, sparkling water with lemon, simple green salad.