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The ultimate dump-and-go dinner: raw chicken breasts and dry pasta shells slow-cooked in a rich, garlicky Parmesan cream sauce. One mixture, one slow cooker, and a few hours later you have silky, tender, deeply flavorful pasta that tastes like it took all day.

Slow Cooker Creamy Garlic Parmesan Chicken Shells

The ultimate dump-and-go dinner: raw chicken breasts and dry pasta shells slow-cooked in a rich, garlicky Parmesan cream sauce. One mixture, one slow cooker, and a few hours later you have silky, tender, deeply flavorful pasta that tastes like it took all day.
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Ingredients Equipment Method Notes

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
  • 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
  • whisk
  • two forks
  • Measuring cups and spoons
  • nonstick cooking spray

Method
 

  1. Spray inside of 6-quart slow cooker generously with nonstick cooking spray.
  2. Scatter uncooked pasta shells evenly across bottom of slow cooker.
  3. Lay raw chicken breasts over shells, nestling them gently into the pasta layer.
  4. 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.
  5. Pour cream mixture slowly and evenly over chicken and shells, covering pasta as thoroughly as possible. Dot butter pieces over top.
  6. 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.
  7. 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.
  8. Let rest on WARM for 5-10 minutes to thicken slightly. Top with extra Parmesan and fresh parsley. Serve immediately in wide bowls.

Notes

Don't lift lid during cooking. Steam is crucial for cooking pasta evenly. Every peek adds 20-30 minutes.
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.