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.
The flavors are there, unfortunately it was a dry day pasta
Can I double this recipe in the crockpot?
I don’t think it would fit unless you have a bigger than 6 quart slow cooker.
My family loved this and all said they would eat it again (which is rare)! Because I was a little short on time, I cut the two pounds of chicken breasts into large chunks and cooked it on low for three hours, I seasoned it with onion powder and garlic powder in addition to the salt & pepper called for in the recipe. My container of pesto was only 7.1 ounces, but it covered the chicken. I debated adding chicken broth due to the comments about it being dry. I’m glad I didn’t because there was plenty of liquid after it cooked. I microwaved three packages of Barilla Ready Pasta (penne) because I don’t have a stove right now to boil the pasta. There was exactly the right ratio of chicken, pasta and sauce, and it was enough to feed five adults.
Can you add a little heavy cream to it?
Yes! You can add it with the pasta.
The flavor is fantastic! Unfortunately, like a lot of others, I do find the final product is rather dry. I see others have added additional sauces and cream cheese to lend moisture. Given the recipe already has an entire stick of butter, and pesto is quite oily, too, I’m not sure I’m willing to make it even more rich and heavy. Overall, it was a tasty try, but I don’t think I’ll make it again.
You could try adding chicken broth, which will give moisture without being heavy.
Very good, Since I read that it was a little dry I added about a half inch of chicken broth to crockpot. It was perfect. Not dry and flavor was amazing. I will be making it again.
So much flavor! I love anything with pesto and mozzarella, but the lemon really added a nice flavor and the chicken was so moist and not dry at all. Definitely will be making it again.
Mine turned out dry, not saucy at all
Flavors are good, the 5hrs is spot on, tasty meal but I’d add a can of condensed chicken soup to it, was a bit dry but overall it’s a keeper for us!
Tried this yesterday. The whole family loved it and said it was good.
I think next time I will add an Alfredo sauce at the end as well… my noodles seemed to need something after the Mozzarella & parm melted.
I loved this! Just wondering if you know of an option to cook in an instant pot instead of a crock pot for a faster cooking time?
I have not tested it in an instant pot, I apologize.
I put it in the IP every time. I add the chicken and seasoning. Butter. Pesto sauce. Then fill up the pesto bottle half way with water. Then set it on high for 12 minutes. Quick release, shred then add cooked pasta
Thanks for the info!