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.
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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
LeAnne says
I made this last night. I added a can of chicken broth and used real parm cheese. Then took it out of the crockpot, and into a 9×13 pan, sprinkled with the mozzarella cheese and placed it in the oven to get the cheese brown and melted. Husband still thought it was dry. IF I make it again, I will use 2 cans of broth and maybe some red pepper flakes. It had a good flavor. Just seemed like it was missing something.
Marsha Dance says
We thought this was good but too dry. I added a jar of Alfredo sauce
to it and that made it creamier.
Trisha says
I cooked this for our family tonight. I used my pressure cooker instead of my crock pot. I would not recommend that to anyone. Chicken creates a lot of it’s own juices at it is, but even moreso in a pressure cooker, and it did not have the creaminess I hoped for. It was more of a buttery, pesto soup instead of sauce. I also need a lot more cheese.
I’ll try this again in my crock pot next time.
Sheena says
We added a jar of Alfredo sauce and it was amazing!
Brandy Araoz says
did you add in the alfreado sauce in addition to the pesto? if so when did you add the sauce?
Lindsay-Mae says
Looking forward to trying this! What would you recommend for frozen chicken breasts?
Abby says
I halved the amount of noodles and added about 3/4 of a jar of alfredo sauce. I thought it was pretty good. Couldn’t get the kids to eat it because it was green, the husband and I enjoyed it tho.
Katie says
My family loves this meal! I probably make it at least once a week. So yummy
Madelyn says
Made this with 2.5 hours on high and last 15 mins on low. It was sooo delicious!!! Next time i may use less cheese (I have a 3.5 quart slow cooker) Such a great recipe, Son and Boyfriend enjoyed it very much
Sarah Olson says
I’m sorry this happened? I don’t know what could have gone wrong.
Kira says
Could I make this dish for the oven? How long would you suggest to cook and what temp ?
Sarah Olson says
I’m sorry, I have no idea! I’ve been only cooking in the crock pot for too long. 🙂
Tam says
I made this tonight on the stove top and then finished it in the oven to melt the cheese – it was great. I chopped the chicken and cooked it in a large pan with 2 Tbsp olive oil, the salt and pepper and half the pesto. When cooked through I folded in the cooked pasta, remaining pesto, and parmesan cheese. I topped it with the mozzarella and put the pan in a 425 oven for about 10 minutes to melt the cheese. It was awesome. I am also confused by the comments about clumping; it was plenty moist and tasty but does not have a creamy sauce, so not sure what there is to clump. Thanks for the great recipe!
Carmella Norris says
Could you use egg noodles? Can the recipe be cut in half for smaller crockpots or smaller families (ie. 1)
Sarah Olson says
Yes they would work fine. Be careful not to overcook the egg noodles, I did by a few minutes the other day and they disintegrated when I added them to the slow cooker.
Rachel says
Such a hit!! I used a creamy pesto sauce because it was cheaper than any regular pesto and it wasn’t amazing!! Next time I may add some red pepper flakes or something to add some heat- we like things spicy but this recipe was a huge hit and great as is!!
Christine says
I made this for dinner tonight and it was really easy and super tasty! I wouldn’t change a thing. My husband loved it too and he’s not the biggest pasta fan. Thank you for sharing this!