Slow Cooker Pesto Mozzarella Chicken Pasta
433 CommentsUpdated Jan 18, 2026
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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.
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]
I just did tonight – 15 minutes at high pressure and it was perfect.
My kids ate it! Woohoo!
(Can you freeze it?)
I think it will freeze fine!
Did you freeze it? I have lots left over and want to freeze.
How much longer should I cook this if my chicken is frozen?
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?
Hi Evie, I think it would work if you only used 3/4 of a box of pasta at the end.
Do you have an instapot version of this recipe?
Following this question.
Following as well
It was excellent loved it and it was simple to make.
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?
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 🙂
We all love this recipe. But how do you keep the cheese from clumping up? I’ve tried different cheeses but they still clump.
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?
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.
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
Too dry – need to figure out what to do next time to give it more moisture.
What about some pasta water
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.
How did this turn out with the broth & heavy cream? I want to try this, but my family will definitely need some “sauce”.
Add more pesto and chicken broth.
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.