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 sounds like it is very delicious! I like cooking the pasta along with the meat sauce, do that with spaghetti sauce a lot. This makes the pasta more flavorful. Do you have some idea how to cook the pasta along with the chicken in this recipe?
How long do I cook it on high?
I would do 3.5-4 hours
So easy and so delicious! For those asking if you can use frozen chicken breasts, I used two big frozen breasts on low for 5 1/2 hours and it turns out great. I made a few additions. I sliced up two onions and put them on the bottom of the crock pot to soak up all that good chicken stock and add some antioxidants to the meal. I also realized right when it was time to assemble the dish that we were out of mozzarella, so I subbed in two extra cups of freshly shredded parmesan and it still turned out great.
Zucchini noodles work instead of pasta noodles for diabetics??
This was awful. The cheese just clumped the chicken together and it was like chunky cheesy chicken and pesto flavored noodles. Threw the whole thing out.
I suggest using shredded mozzarella if you didn’t the first time and adding some chicken broth.
Can I substitute shrimp fir the chicken?
Shrimp doesn’t take much time to cook, I’m unsure how I would go about doing it with this recipe.
Can I sub olive oil for butter to make a dairy free version on the chicken portion? Or use a non-dairy butter?
Yes I think that will work fine.
Can I cook it in less time on high?
Yes, that will work fine.
How should you adjust cook time for frozen chicken and can you do it on high instead of low to reduce the cook time?
HI Monique, I don’t use frozen chicken, so I can’t advise. I apologize.
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.
I use frozen chicken tenders and it turns out fine. I haven t ajusted a thing.
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?
You could add some broth or even a little more butter.
Personally I find breast to be on the dry side so I use thighs.