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.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
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
Monique Walls says
How should you adjust cook time for frozen chicken and can you do it on high instead of low to reduce the cook time?
Sarah Olson says
HI Monique, I don’t use frozen chicken, so I can’t advise. I apologize.
Janet says
The reason you don’t want to use frozen chicken breasts is the “Danger Zone.” The USDA defines the Danger Zone as the temperature range in which bacteria grow. That temperature range is 40 – 140 degrees F. Bacteria can double in number in about 20 minutes in the Danger Zone. When you start with frozen in a Slow Cooker recipe its quite likely that the chicken will be in the Danger Zone longer than 20 minutes because it will be thawing before it starts cooking. You should never leave in the Danger Zone longer than 2 hours. In a Slow Cooker on Low its quite likely to be in the Danger Zone longer than 2 hours. I searched “Danger Zone” at the USDA website for this information.
Luann says
I use frozen chicken tenders and it turns out fine. I haven t ajusted a thing.
Mary says
I found this to be good but a little on the dry side. I want to reheat leftovers so what can I do to moisten it up for the reheat?
Sarah Olson says
You could add some broth or even a little more butter.
Stephanie Reddicks says
Personally I find breast to be on the dry side so I use thighs.
Amy says
This recipe is a GO TO in my house! Anyone know if/how it can be made without a slow cooker? [we are on vacation and didnt bring ours along]
Anonymous says
I just did tonight – 15 minutes at high pressure and it was perfect.
Kristi says
My kids ate it! Woohoo!
(Can you freeze it?)
Sarah Olson says
I think it will freeze fine!
Kathy says
Did you freeze it? I have lots left over and want to freeze.
Katrina says
How much longer should I cook this if my chicken is frozen?
evie says
I have a smaller crock pot, i believe it’s a 4 quart. not a lot of experience using it – could I still make this?
Sarah Olson says
Hi Evie, I think it would work if you only used 3/4 of a box of pasta at the end.
Justin says
Do you have an instapot version of this recipe?
Amanda says
Following this question.
Amanda says
Following as well
Linda says
It was excellent loved it and it was simple to make.
LuAnn says
This is a reworded question,
How do you keep the cheese from sticking to the chicken? It won’t stick to the noodles at all, it’s lumps of cheesy pesto chicken with noodles. The flavor is awesome but would be better if it would cream together. What can I do?
Lexi says
LuAnn,
I don’t know if you used pre shredded mozzarella or shredded your own, but I recommend buying a block of mozzarella and grating it on your own instead of buying the pre-grated cheese. Pre-grated cheese contains preservatives like potato starch and natamycin, meant to keep the shreds from clumping together in the bag. That also means they don’t melt together as well when cooking. Full fat mozzarella also melts better than the skim versions. Be sure to put the cheese directly on top of the noodles so it doesn’t just stick to the chicken. I hope this helps! Best of luck 🙂
LuAnn says
We all love this recipe. But how do you keep the cheese from clumping up? I’ve tried different cheeses but they still clump.
LuAnn says
This is a reworded question,
How do you keep the cheese from sticking to the chicken? It won’t stick to the noodles at all, it’s lumps of cheesy pesto chicken with noodles. The flavor is awesome but would be better if it would cream together. What can I do?
Genevieve says
I used thighs and it was far too greasy. I definitely will try again with breasts. I would suggest that this is not a recipe to leave for more than the 6 hours, and thus not a good weekday recipe. The pesto and chicken were too well done because I left it for just over 8.
Janet Dieterle says
Maybe try to use freshly shredded cheese? The pre-shredded stuff is coated in powdered cellulose. I find that if I shred it from a block of good cheese, it melts better
T Houston says
Too dry – need to figure out what to do next time to give it more moisture.
Anonymous says
What about some pasta water
Sarena Marie says
I’m making this tonight and I’m already thinking of adding a little chicken broth/stock in the beginning to make more liquid as the chicken cooks and then adding some heavy cream when the pasta is added at the end to make it a little more of a creamy texture.
April says
How did this turn out with the broth & heavy cream? I want to try this, but my family will definitely need some “sauce”.
Pat C says
Add more pesto and chicken broth.
Melissa says
Once all the ingredients are mixed together, I mix in a jar of Alfredo sauce. It’s so good and definitely helps with the dryness.