Where roasted garlic melts into a cloud of Parmesan-laced cream, cradling tender chicken and plump pasta shells in a single, steam-kissed embrace. No boiling water. No last-minute stirring. Just pour, walk away, and return to a dish that tastes like it simmered for hours—when really, it asked almost nothing of you.
This is the antidote to weeknight exhaustion. Born from the wisdom of cooks who knew dinner shouldn’t demand a second job, this recipe transforms three humble layers—raw chicken, dry pasta, and a single pour of garlic-infused cream—into something that feels like grace. The shells plump gently in their own bath, absorbing every whisper of roasted garlic and herb. The chicken surrenders to tenderness, then shreds into silky strands that nestle into every curve of pasta. And that sauce? Not thin broth, not gloppy paste—but a velvety embrace that clings without weighing down. One pot. One pour. Dinner that loves you back.
Why You’ll Love This Recipe
→ True one-pour magic – Raw chicken + dry pasta + sauce mixture go in cold—no pre-cooking, no dirty pots
→ Roasted garlic depth – Not sharp raw garlic, but sweet, mellow cloves that melt into silkiness
→ Pasta that actually cooks – Proper liquid ratio + trapped steam = tender shells without mush or crunch
→ Freezer-to-table friendly – Assemble frozen chicken morning-of; it’ll cook through perfectly by dinnertime
Perfect for:
• Exhausted evenings when “dinner” feels like a third shift
• New parents surviving on fumes (assemble during baby’s nap, eat during your nap)
• Sunday meal prep that reheats beautifully for 4 days
• Anyone who believes comfort food shouldn’t require standing over a stove
Ingredients
(Serves 6 generously)
The Foundation:
• 1½ lbs (680g) boneless, skinless chicken breasts (or thighs for extra richness)
• 12 oz (340g) medium pasta shells, uncooked (jumbo shells won’t cook through—stick to medium)
The Garlic Cream Infusion:
• 2 cups (480ml) low-sodium chicken broth (warmed 1 minute in microwave—cold broth slows cooking)
• 1½ cups (360ml) heavy cream, room temperature
• 1 cup (90g) freshly grated Parmigiano-Reggiano (finely grated—pre-shredded won’t melt smoothly)
• ¼ cup roasted garlic cloves (from 1 head garlic roasted until golden-soft—see pro tip below)
• 1 tsp dried Italian herb blend (or ½ tsp each dried oregano + basil)
• ½ tsp garlic powder (boosts roasted garlic depth—don’t skip)
• ½ tsp onion powder
• 1 tsp kosher salt (plus more to taste)
• ½ tsp freshly cracked black pepper
The Finish:
• 2 tbsp unsalted butter, cut into 4 pieces (dotted on top creates a flavor seal)
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Extra Parmigiano-Reggiano, for serving
Instructions
1. Layer with intention
Lightly grease a 6-quart slow cooker with olive oil spray (not aerosol near heating elements). Scatter dry pasta shells in an even layer—do not stir. Nestle chicken breasts on top, slightly overlapping if needed. Critical: Pasta must touch liquid directly to cook—chicken sits on pasta, not under it.
2. Build the infusion
In a medium bowl, whisk warmed broth, room-temperature cream, grated Parmesan, roasted garlic (mashed into paste), herbs, garlic powder, onion powder, salt, and pepper until mostly smooth—tiny cheese specks are fine; they’ll melt as it cooks.
3. Pour with purpose
Slowly drizzle mixture over chicken and pasta, tilting slow cooker gently to help liquid seep beneath chicken and coat pasta evenly. Dot top with butter pieces—they’ll melt into a protective seal that traps steam.
4. Cook without peeking
Cover and cook:
→ LOW 4 hours (ideal for melt-in-your-mouth tenderness)
→ HIGH 2¼ hours (if short on time—check pasta at 2 hours)
Do not lift lid before 3 hours (LOW) or 1.5 hours (HIGH)—steam is essential for cooking pasta. Opening early = crunchy shells.
5. Shred and unite
Chicken is done when it reaches 165°F internally and shreds easily with forks. Transfer to a bowl; shred with two forks. Stir back into slow cooker until fully incorporated and sauce coats every shell. If too thick: stir in 2–4 tbsp warm broth. If too thin: leave uncovered on HIGH 5–7 minutes to reduce.
6. Rest and serve
Switch to WARM setting; rest 10 minutes uncovered—this lets sauce thicken to perfect cling. Garnish with parsley and extra Parmigiano. Serve immediately—this dish waits for no one.