Slow Cooker Pesto Mozzarella Chicken Pasta


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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.

close up of pesto chicken pasta

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.

ingredients for pesto pasta on table

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.

pesto pasta with cheese and parsley on top.

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.

overhead shot of pasta in bowl
pesto pasta with cheese and parsley on top.

Slow Cooker Pesto Mozzarella Pasta

4.45 from 93 votes
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8
This Slow Cooker Pesto Mozzarella Chicken Pasta is a creamy, cheesy dish made with tender shredded chicken, rotini, and a rich basil pesto sauce
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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

Can I omit the butter? The butter is a main part of the recipe and makes a delicious buttery pesto pasta. You can use chicken broth instead (1/2 cup) though your recipe will be on the dry side.
Can I use chicken thighs instead? You can use boneless skinless chicken thighs if you prefer dark meat. Though be sure to trim them well.

Nutrition

Calories: 633kcal | Carbohydrates: 46g | Protein: 36g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 888mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1204IU | Vitamin C: 5mg | Calcium: 279mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

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.

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Recipe Rating




414 Comments

  1. Pam says:

    We did not like this dish . It was very blan and will not make again.

  2. Jennifer says:

    For purposes of calorie and macro tracking, do you know what the breakdown for that is?

    1. Sarah Olson says:

      Hi Jennifer, I just updated the recipe card to have the nutrition. I’m slowing updating my recipes starting this week. I hope that helps.

      1. Jennifer says:

        Awesome, thank you! Also, just as a reference point for you: somewhere between the 4.5 and 5.5 hour mark, my pesto started started to burn… I’m not exactly sure when because I was at the gym, but do you have any recommendations to stop that from happening? Or should I just assume that, for my crockpot, just to cook it for five hours?

  3. Kevin says:

    It was very tasty. Will def make it again. Should I drain the pesto before cooking cuz it was pretty oily? Or will that affect the flavor?

    1. ryvirchild says:

      The oil from the pesto adds a lot of flavor so I would leave it. You can give it a good stir to mix everything back together if it’s separated.

  4. Amanda says:

    Also, the video directions do not match up with the written directions.

  5. Amanda says:

    I’m confused on the shredded cheese. There are discrepancies. Is it mozzarella or Parmesan cheese at the end and are the amount correct? The directions say add two cups of mozzarella at the end but the ingredients say to add the Parmesan cheese at the end.

    1. Sarah Olson says:

      I updated the recipe. There are items that get added after the chicken cooks. The parmesan gets stirred in with the pasta. The mozzarella gets sprinkled on top.

  6. Denise says:

    So good I added some pasta water and sour cream also topped it off with Italian bread crumbs and used less cheese.

    1. Sarah Olson says:

      Great tips Denise!

  7. Kasey says:

    Just made this for dinner. Only cooked the chicken on high for 2 hours. Added 8oz of cream cheese…. it was amazing! Thank you

    1. Sarah Olson says:

      Cream cheese sounds really good. Thanks for sharing!

    2. Sherry says:

      4 stars
      I will have to try the 8oz. Of cream cheese next time. I definitely needed a creamy component. Thanks for the idea! (:

  8. Jen says:

    I am going to make this tomorrow! Looks delicious! Do you think 4 hours on high untouched/unopened is an adequate cook time for the chicken? I’ve never cooked chicken in my crockpot on low- only 4 hours high always.
    Then thinking I will do last 15 minutes with pasta and cheese on low?

    1. Sarah Olson says:

      should be fine!

  9. Mary says:

    Can it be done without lemon my daughter is allergic?

  10. Sharon says:

    This is delicious, easy, and hearty! Thank you so much for sharing.