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’m making this for an office ‘crockpot round up’ lunch at the office in November. I’m excited to make it but because of time restraints, I’m going to use rotisserie chicken. I will be reducing the time and and adding a little more broth. I’m sure it will be excellent! Thank you for sharing. 🙂
Easy and delicious!
Made this for the first time tonight and WOW was it delicious!! Definitely going to make this again. I was a little worried about the chicken drying out that people have mentioned, so I started out with half a cup of chicken broth, and as I added the pasta, I added a 2nd half a cup since the noodles sucked up all the broth from the first time. Turned out amazing and the chicken was very juicy!! Can’t wait to have leftovers tomorrow!
Are you able to use already shredded chicken for this recipe? If so, I assume it drastically cuts down on the cooking time?
I have not tried, the raw chicken in this recipe contribues to the sauce. If you do use shredded chicken, cut down the cooking time and add broth.
Been making this recipe for a while. It is a staple at our house! I show everyone this recipe. My toddler’s favorite too!
Thankfully I stumbled upon the comments while the chicken was cooking. I cooked partially defrosted chicken breasts on low for 3 hours then high for one hour because we had to be somewhere. When I turned the chicken to high at the 3 hour mark, I added about two cups beef bone broth (it was all I had and I could have just added 1 cup) and maybe 16oz of my high protein/low fat Alfredo sauce (because of all the butter). It turned out great but I didn’t really end up following the recipe so two stars.
I think it was delicious. I would like to try a half of a cup of chicken broth next time I cook the chicken because if I would have let it go any longer, the chicken would have dried out. Other than that, it was great!
It was so dry. It needs a sauce of some kind. I have a ton of leftovers and don’t know what to do to make it better.
Sorry for the negative comment.
I added 2 jars of Alfredo sauce.
Too thought it was very dry. I added two jars of cheesy alfredo sauce.
Can I freeze this?
This pesto pasta does freeze well.
If I were to add mushrooms when do I add them?
I would add them at the beggining.
Made this yesterday. Like others who complained about it being on the dry side, mine came out that way as well. Followed the whole recipe but added more pesto than what was said (homemade pesto not store bought) Flavor was there though so this dish has potential! Guess I’ll add chicken broth next time and hope it won’t be dry this time.