Creamy Garlic Parmesan Chicken Shells
If you’re looking for an easy slow cooker chicken pasta recipe that tastes rich, creamy, and incredibly comforting, these Slow Cooker Creamy Garlic Parmesan Chicken Shells deserve a spot on your weekly dinner rotation. This cozy one-pot meal combines tender shredded chicken, creamy garlic Parmesan sauce, and perfectly cooked pasta shells all made with a simple dump-and-go method.
One of the biggest benefits of this slow cooker chicken and pasta dinner is how effortless it is. You whisk together one flavorful garlic-Parmesan mixture, pour it over raw chicken and uncooked shells, and let the slow cooker do the work. A few hours later, you’ll have a warm, family-friendly comfort food meal that feels restaurant-quality without the extra effort.
Whether you need an easy weeknight dinner, a comforting Sunday meal, or a reliable slow cooker recipe for busy days, this creamy chicken pasta delivers big flavor with minimal prep.
Why You’ll Love This Slow Cooker Chicken Pasta:
Dump-and-go convenience perfect for busy schedules
Ultra-creamy garlic Parmesan flavor the whole family loves
Budget-friendly ingredients with comforting results
Great for meal prep and leftovers
Customizable with herbs, veggies, or different cheeses
Serve this creamy garlic Parmesan chicken pasta with steamed broccoli, roasted green beans, or a crisp side salad to balance the richness. Warm garlic bread or a crusty baguette is perfect for soaking up every drop of sauce.
Servings: 6
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
12 ounces medium pasta shells (uncooked)
2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup roasted garlic cloves or paste
1 teaspoon dried Italian herb blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut into pieces
2 tablespoons chopped fresh parsley (optional)
Directions:
Lightly spray a 6-quart slow cooker with nonstick spray for easier cleanup.
Spread the uncooked pasta shells evenly along the bottom.
Place the raw chicken breasts over the shells in an even layer.
In a bowl, whisk together chicken broth, heavy cream, Parmesan, roasted garlic, Italian herbs, garlic powder, onion powder, salt, and pepper until combined.
Pour the creamy garlic Parmesan mixture evenly over the chicken and pasta. Dot the top with butter pieces.
Cover and cook on LOW for 3 1/2–4 1/2 hours or HIGH for 2–2 1/2 hours, until the chicken reaches 165°F and pasta is tender. Avoid lifting the lid early so the shells cook evenly.
Remove chicken, shred with two forks, then return it to the slow cooker.
Stir well to coat everything in the creamy sauce. Adjust seasoning if needed. If the sauce is too thick, add a splash of warm broth or cream.
Let sit on WARM for 5–10 minutes to thicken slightly. Garnish with extra Parmesan and parsley before serving.
Variations & Expert Tips:
Swap Italian seasoning for basil and oregano for a slightly different herb profile.
Add baby spinach or frozen peas during the last 10 minutes for extra color and nutrients.
Use half cream and half whole milk for a lighter version.
Try mozzarella or Asiago for a different cheesy twist.
Boneless skinless chicken thighs stay extra juicy if you prefer dark meat.
Leftovers reheat beautifully just add a splash of broth or cream to keep the sauce silky smooth, making this recipe perfect for meal prep lunches.
