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
Britt C. says
I made this tonight and my family and I all loved it! Based on some of the earlier comments, I used chicken thighs instead of breasts and in addition to pesto, I added a jar of Alfredo sauce. Also, I only used half of the butter since the Alfredo sauce made it creamier. and only used 1 cup of mozzarella. Also, I made this in in the pressure cooker instead of the crockpot since I was short on time. I followed the recipe, but cooked the chicken in the pressure cooker for 10 minutes. It turned out delicious! Thanks so much for sharing!
Susan C. says
This came out amazingly well. My whole family loved it!
Sara says
This is my FAVORITE recipe for chicken. I have made this 12 times in a month 1/2
Melissa W. says
Do you cook it based on the recipe? Some of the reviews say about it being dry
Brandi says
It was a bit on the dry side, wished I would have read the reviews, would have added some Alfredo sauce or something, overall it had great flavor.
Debbie says
Trying this now! I’m so excited. I’m using orzo pasta because that is what I have on hand. I will respond as to how it turns out.
Shirley says
Can you make this in the Instant Pot?
Kate says
This recipe was delicious. I like the suggestion for cream cheese- also may add some red pepper next time.
Cynthia says
Just made this absolutely delicious. I was concerned after reading the comments so I made one tweak. When cooking the chicken I coated the bottom of the crockpot with low sodium chicken broth. Will definitely make again!
Sarah Olson says
Great tip, thank you Cynthia!
Pam says
We did not like this dish . It was very blan and will not make again.
Jennifer says
For purposes of calorie and macro tracking, do you know what the breakdown for that is?
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.
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?
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?
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.
Amanda says
Also, the video directions do not match up with the written directions.