This Slow Cooker Pesto Mozzarella Chicken Pasta recipe is a perfect, easy dish that cooks itself while you’re busy with other things. It’s made in the slow cooker and it takes less than five minutes to assemble before you leave for work. You’ll come home to dinner waiting!
If you love this recipe you may also want to try my Crockpot Chicken Alfredo Recipe.
Why this recipe works
This meal is a perfect, easy dish that cooks itself while you’re busy with other things. It’s made in the crockpot and it takes less than five minutes to assemble before you leave for work. The chicken, pesto, and lemon cook while you are away, then cooked pasta and mozzarella cheese are added before serving.
How to Make Easy Pesto Chicken Pasta
Since there’s no cooking on your part at all, once the chicken and pesto are in the slow cooker, it’s a great recipe to have on hand during busy weeks. Just add cooked pasta and mozzarella and you have a delicious dinner that tastes like you’ve been cooking for hours.
Ingredients
- Boneless Skinless Chicken breasts – season genoursly with salt and pepper
- Pesto– I use a jar of Classico Traditional Basil Pesto. This ends up being about a cup of pesto.
- Salted butter – no need to melt, just slice it!
- Lemon – use a half of a large lemon. Do not use jarred lemon juice for this meal.
- Rotini Pasta cooked to al dente and drained – DO NOT ADD THIS UNTIL THE CHICKEN IS DONE COOKING
- Grated Parmesan – Mix this in with the pasta and chicken.
- Shredded mozzarella – Sprinkle this on top of the dish and let melt.
- Dried basil – for garnish
Step by Step Directions
Step 1 – Add the chicken and top with salt and pepper.
Step 2 – Smear over the pesto over the chicken.
Step 3 – Squeeze over the lemon juice.
Step 4– Slice the butter and add on top.
Step 5 – Place the lid on the slow cooker. Cook on LOW for 5-6 hours without opening the lid during the cooking time
Step 6 – Shred the chicken right in the slow cooker with 2 forks.
Step 7– Add the cooked and drained pasta and the parmesan cheese, stir.
Step 8 – Sprinkle over the mozzarella cheese. Place the lid back on the slow cooker for 15 minutes more or until the cheese melts.
Recipes FAQs and Variations
The butter really flavors the dish and makes it decadent. Though if you want you can use a 1/2 cup of chicken broth instead of butter if desired.
I use chicken breasts for this dish but you could also use boneless, skinless chicken thighs if you prefer dark meat or if budget is an issue. You’ll just need to make sure your thighs cook long enough so they’re tender and not tough.
Use the correct amount of water (see your pasta box) and make sure it’s boiling before adding the pasta. Stir the pasta gently into the water. Cook to al dente. Drain your pasta in a colander and add to the recipe.
Use a jar of sun-dried tomato pesto instead of basil pesto for a change
Add sliced mushrooms for added texture.
Change the pasta shape; you can use any hearty pasta shape such as bow-tie pasta or penne.
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Slow Cooker Pesto Mozzarella Pasta
Ingredients:
- 1 1/2 lbs. chicken breasts (1.5-2 pounds works fine, 3 chicken breasts)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8.1 oz. jarred pesto I used Classico (be sure to look at the ingredients if you have anyone allergic to nuts)
- 1/2 cup salted butter
- 1/2 lemon
These items don’t get added until the end
- 1 lb. dried rotini pasta (cooked and drained, see directions for more info)
- 1/2 cup grated parmesan (I use the powdery shake bottle type)
- 2 cups shredded mozzarella
- 1/4 tsp. dried basil to garnish
Instructions:
- Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
- Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
- Near the end of the cooking time, cook the pasta according to the package directions and drain well.
- Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
- Serve and enjoy!
How to Video:
Sarah’s Notes:
- Use a jar of sun-dried tomato pesto instead of basil pesto for a change
- Add sliced mushrooms for added texture.
- Change the pasta shape; you can use any hearty pasta shape such as bow-tie pasta or penne.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
You may also like these easy slow cooker recipes:
- Slow Cooker Chicken Parmesan Pasta
- Slow Cooker Olive Garden Chicken Pasta
- Slow Cooker Shrimp Scampi
- Slow Cooker Creamy Pesto Chicken Pasta
- Slow Cooker Olive Garden Chicken Scampi
- Slow Cooker Spinach Artichoke Chicken Pasta
- Slow Cooker Garlic Butter Chicken and Pasta
- Slow Cooker Baked Cream Cheese Spaghetti
- Slow Cooker Zucchini Bolognese
Shan E says
I have never found a crockpot recipe that my family actually likes. They are usually so bummed when they see it out on the counter. Not anymore! They loved this recipe. It was moist and flavorful. Definitely going into the dinner rotation.
Anonymous says
Do u drain the crock pot before adding noodles?
Sarah Olson says
No, that is the sauce for the pasta 🙂
Julie Fahy says
I want to try some of your recipes
Jarrod says
Would it be the same if I used chicken thighs instead or should I change the weight?
Sarah Olson says
It would be the same
Chrid says
Would happen to have instant pot instructions?
Anonymous says
I did tonight! Only thing different was add a little chicken broth and cooked it for 40 minutes so it would be super tender. Took the chicken out added the noodles on sauté mode and poured in the rest of the chicken broth. Drained out all of the broth and put the chicken back in and added the cheese!
Joy Dassow says
Can I use orange juice beside lemon juice?
Sarah Olson says
I think that would add sweetness instead of a tanginess in this recipe. It would be hard to say without trying.
Beverly says
I made this exactly as the recipe was written and my family would not eat it. We found it very dry and tasteless. I probably will not make this again.
Donna K says
While the flavor was ok, we also thought it was extremely dry. I thought about adding a can of cerream of chicken soup, but I didn’t.
Holly says
This was super easy, and really good. We added crescent rolls and mixed veggies on the side, and even the kids ate it. And said yes to having it again. Win, win!!
Beth says
So easy – and a VERY delicious crowd pleaser!
Corinne says
Granddaughter found this recipe and asked me to make it when she visited. Now, she requests this every time she visits!!
Casey says
What do you think about adding tomatoes? Any recommendations?
Sarah Olson says
I don’t see why not. Even sundried tomatoes would be great!
Gill says
Oh sun dried tomatoes would be great
Anonymous says
I was just gonna add that as my comment. I added one can of diced tomatoes at the end to make it more a bruschetta chicken. Definitely needed that. Could have even added two cans since it makes so much. Very good, love this recipe
Jarrod says
2 cans of which size?
Sabrina Duran says
Kids loved it! I don’t know why I never tried this because I’m a crockpot junky. Super easy to make, although I didn’t use the jar pesto because I couldn’t find it in my local grocery store, instead I used fresh packaged basil pesto that worked just great. I also decided to put my pasta in the crock pot after the chicken was done cooking and I shredded it, I decided to take advantage of the fresh broth and just added a little extra water and left it for about another hour. When done I tipped with the cheese and whaala an amazing dinner dish had just come to life.