Slow Cooker Pesto Mozzarella Chicken Pasta
414 Comments Sep 22, 2021
Updated Jun 16, 2025
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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.
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. Cook the chicken, pesto, and lemon while you are away, then cook pasta and mozzarella cheese, which are added before serving.
The Ingredients
Not many ingredients and very little prep. Find the full recipe in the recipe card below the images.
This recipe starts with boneless, skinless chicken breasts, seasoned generously with salt and pepper for flavor. A full jar of Classico Traditional Basil Pesto (about one cup) adds rich, herby depth, while sliced salted butter and the juice of half a fresh lemon bring richness and brightness. Once the chicken is cooked, rotini pasta—cooked al dente and well-drained—is stirred in with grated parmesan to coat everything in the buttery pesto sauce. Shredded mozzarella is sprinkled over the top to melt, and a touch of dried basil finishes it off for a simple but satisfying meal.
How to Make Pesto Mozzarella Chicken Pasta
This comes together quickly in the slow cooker, see how I do it.
Step 1 – Place the chicken in the slow cooker and season with salt and pepper. Spread the pesto over the top, then layer on the sliced butter and squeeze fresh lemon juice over everything.
Step 2 – Cover and cook on LOW for 5–6 hours without lifting the lid. Once done, use two forks to shred the chicken directly in the slow cooker.
Step 3 – Add the cooked and drained rotini pasta along with the parmesan cheese. Stir well to combine.
Step 4 – Sprinkle the mozzarella cheese over the top, cover again, and let it melt for about 15 minutes before serving.
Tips and Serving Suggestions
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.
This meal is great on it’s own, but also great if you add a salad or garlic bread.
Featured Comment
“This is now in my regular rotation! I do add a bit of pasta water at the end to loosen it up though. About a coffee cup full (1/2 -1 cup) before I top it with the mozzarella cheese.“
– Andrea
Slow Cooker Pesto Mozzarella Pasta
How to Video
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!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Pasta Recipes
Slow Cooker Chicken Parmesan Pasta and Olive Garden Chicken Pasta are creamy, comforting favorites loaded with flavor and easy to prep. My Crockpot Chicken Spaghetti is very popular and serves a crowd!
Garlic Butter Chicken Pasta pairs rich, buttery sauce with tender chicken for a simple yet satisfying dinner.
Try Crockpot Spaghetti Sauce or Zucchini Bolognese for a slow-cooked twist on classic Italian flavors.
Slow Cooker Shrimp Scampi and Crockpot Million Dollar Spaghetti are perfect for when you want something a little indulgent but still easy to make.
What do you think about adding tomatoes? Any recommendations?
I don’t see why not. Even sundried tomatoes would be great!
Oh sun dried tomatoes would be great
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
2 cans of which size?
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.
Are the chicken breasts frozen or thawed?
thawed
What if chicken is frozen, could they cook while you would prepare this? Or should they be thawed? Thanks for your help!!
I only used thawed in my recipes. 🙂
I always use frozen chicken in my crockpot and I have never had an issue. Been doing it that way for years
What I have read is when cooking frozen chicken in a slow cooker there is a risk of bacterial growth. The risks are similar to defrosting frozen chicken outside the fridge. It doesn’t have anything to do with taste.
So easy to make and tastes delicious!
Could this be translated for the oven?
There are 2 of us. Wondering if it could be separated into qt bags & frozen. How would it be reheated from frozen?
It was SO delicious…just makes a LOT.
Yes! That will work great.
Would this work well to be reheated? Considering making it for lunches throughout the week.
I think this reheats well!
Could you cook this on high for 4 and half hours?
Yes, I think 4 should be good.
It is very easy to make. I have a family of 6 and this is a favorite for all.
Easy and delicious! My 21 year old granddaughter requests this all the time!