Ingredients
* Protein: 1.5 to 2 lbs boneless, skinless chicken breasts
* Pasta: 1 box (16 oz) medium pasta shells
* The Creamy Sauce:
* 1 jar (15 oz) high-quality Alfredo sauce
* 1 cup chicken broth
* 1/2 cup grated Parmesan cheese
* 4 cloves garlic, minced
* 1 tsp dried parsley
* 1/2 tsp black pepper (and a pinch of salt)
* 1/2 tsp red pepper flakes (optional, for the flecks seen in the sauce)
* The Finish: 4 oz cream cheese, cubed (optional, for extra richness)
Instructions
* Layer: Place the raw chicken breasts on one side of the slow cooker and the uncooked pasta shells on the other (or just spread the shells across the bottom if you prefer).
* Whisk: In a large measuring cup (like the one pictured), whisk together the Alfredo sauce, chicken broth, garlic, Parmesan, and seasonings.
* Pour: Pour the mixture evenly over the chicken and the pasta.
* Note: Ensure the pasta is mostly submerged in liquid so it cooks through.
* Cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours.
* Shred & Serve: Once the chicken is cooked through, remove it and shred it with two forks. Stir the shredded chicken back into the pasta and sauce. If the sauce is too thick, add a splash more broth or heavy cream.
A Quick “Chef’s Note”
If you prefer your pasta al dente, some people wait to add the dry shells until the last 30–45 minutes of cooking. However, the “dump-and-go” method shown in your photo works great as long as there is enough liquid (broth/sauce) to hydrate the noodles!
