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.
Looking forward to trying this! What would you recommend for frozen chicken breasts?
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.
My family loves this meal! I probably make it at least once a week. So yummy
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
I’m sorry this happened? I don’t know what could have gone wrong.
Could I make this dish for the oven? How long would you suggest to cook and what temp ?
I’m sorry, I have no idea! I’ve been only cooking in the crock pot for too long. 🙂
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!
Could you use egg noodles? Can the recipe be cut in half for smaller crockpots or smaller families (ie. 1)
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.
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!!
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!
How many ounces was your jar or pesto? Thought about making my own pesto but not sure how much to add.
It was 6.25 ounces. Which is slightly less than a cup, but works fine for this recipe.
I feel like this would be too much for my family. Could I freeze it and reheat it in the oven? Has anyone done this?
I made it tonight, with only 3 large chicken breasts, 2/3 box of pasta, and a bit less cheese. Served me and my husband (with some seconds) with about half left over for lunch tommorrow.
I accidently stirred by cheese in instead of melting it on top and it did clump up my shredded chicken, but the flavors were still good! I also added a bit of pasta water as I shredded the chicken, would have used chicken broth if I had it on hand.