Slow Cooker Pesto Mozzarella Chicken Pasta
414 Comments Sep 22, 2021
Updated May 28, 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.
I followed the recipe and unfortunately the end product was too dry for my taste but the flavor was there.
My family loves this meal. I make it all the time.
I am in the midst of making this as I type. I did two heaping cups of dried pasta instead of the full pound– that just seemed like it would make waaaaay too much for us. We cook pasta regularly and never use a pound– but then again the recipe does say it makes 8 servings. I kept the chicken and seasoning amounts generally the same though, despite the less pasta. I also made homemade pesto with basil from our porch plant! So awesome– highly recommend. Although it requires more ingredients and adds about ten minutes to your prep.
I usually have good luck with chicken on low for four hours (as opposed to 5 or 6 hours). Does anyone else feel like six is a lot or is it just me?
In regard to the comment about it being too salty– I think some people just have different taste and are more sensitive to salt. But, its good to remember that pesto usually has a fair amount of salt in it. So yes, by adding in the pesto AND the salted butter AND the salt itself, there is a good bit of salt at the end of the day. Just trim back for next time, or choose a less salty pesto, etc. (I made my own pesto first– you could always do this and omit the salt when making it?)
Curious to see how this turns out! We are getting some French bread to go with it. 🙂
Cooker temperatures vary widely. The one I have now will cook on keep warm as well as my old one did on low.
Tasty, salty, oily. Pretty good for an easy meal but will not make it into the weekly or monthly rotation.
Do you follow the same instructions if the chicken is frozen?
I’m unsure. I don’t test recipes with frozen chicken, I apologize.
I make this recipe all the time with frozen chicken and it always turns out delicious and is never dry like other comments are saying ♀️
The deliciousness was there. But I don’t know why it seemed really dry to me. There is a lot leftover is there anything I can do to make it moisten up? Or should I add some cream sauce. I may have left it to warm too long.
I use a little olive oil when it comes out to dry
I drizzle chicken broth on the left-overs and that takes care of the dryness.
Great to know. My family felt it was a little dry and we have a ton left over. Will add chicken broth.
Can this be made in an instant pot instead?
I think you’ll need to add a little more liquid for that to work
Thoughts on cream cheese instead of butter?
I think you may work well!
This is excellent! My husband and I both loved it! However there was a lot of it. Can I freeze what is left? Thanks
Yes, this freezes well.
Is there a variation where you cook in high instead to make it faster ?
Yes, you can cook on high for 3.5 hours or 4 hours.