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
Erin says
Anyone try in an instant pot?
Danielle R says
I just made it. Turned out perfect. Was worried after reading all the comments. But I think the chicken gets dried out if it over cooks. I’ve learned from my crockpot (newer model) that chicken cooked on low for 4 hrs will come out moist and delicious. Any longer it gets dried out.
Holly says
I have no lemon juice anywhere and stuck at home. Is this a key ingredient or would it be okay to go without this time.?
Sarah Olson says
It should be fine without it, maybe use more butter or chicken broth to add more moisture.
Anonymous says
I am going to make this tonight. If you were to add cream cheese would you wait until the end?
Sarah Olson says
I would myself 🙂
Anonymous says
So good! My boyfriend doesn’t eat much pasta or chicken but he LOVES this!
Anonymous says
This recipe sounds super dry to me especially with the mozzarella cheese at the end. Mozzarella doesn’t have a very big flavor profile and it tends to harden up as it cools. I cooked mine for 2 1/2 to 3 hours on high in the crockpot, I used a creamy pesto, butter, lemon, and my homemade Alfredo sauce. It’s much better if you tweak this recipe and make it into something a little bit creamier. It is a lot more savory and has much more moisture to it if you actually add some Alfredo sauce or cream to it. I didn’t even add any mozzarella to it because honestly it’s not really needed at all I don’t think. This recipe is so much better As a creamier dish I feel personally.
Sarah Olson says
Thank you for your tips!
SGoldensohn says
This was delicious! The only changes I made were: I added about a cup of chicken broth to the slow cooker at the beginning; and I adjusted the cooking time. I was nervous about cooking the chicken only on Low, so I cooked it for 1 hour on High, and then 3 hours on Low. It worked perfectly! Also, I misjudged the timing of our dinner last night, so I ended up making the chicken, then adding the pasta and the parmesan… but then I had to turn off the slow cooker for about an hour. When I turned it back on, I reheated the mixture on Low for about 15 minutes, then added the mozzarella on top and cooked for another 15 minutes. I will definitely be making this again! My 14-year-old-dauhgter loved it!
Sarah Olson says
I love your changes, sounds great!
nichole says
absolutely delicious!!!! will definitely be making this again-the chicken was so flavorful!!
A.Carlo says
I have made this for my family several times now and we all absolutely love it!!! They ask for it again and again. We follow the directions to a T and it comes out perfect every time. Thank you!!
Sarah Olson says
Thank you so much for letting us know how you liked it! 🙂 Great to hear.
Geeta Singh says
I tried this recipe last night and it was amazing! I did have to make a few changes. I cooked it on high for 2.5 hours and added spinach on top instead of the cheeses at the end for the last 15 mins (cooked on low). I used 2 frozen chicken breasts and used Kirkland brand pesto from Costco. The chicken was very tender and of course you can use really any kind of pasta that you have on hand. I wouldn’t use egg noodles though, they might break and become mushy.
Sarah Olson says
I agree with the egg noodles, they tend to fall apart quickly.
Christine White-Thrane says
My family loved this recipe including my 3 year old. I went less on the cheese, only used between 1/3 and 1/2 of a box of pasta and I added broccoli and it was a hit. I’ll definitely be making this again. I’m dying to know if there has been success with freezing it? I’m going on maternity leave in 8 weeks and I’d love to add this one to my freezer meal/make ahead list if it freezes well.
Anonymous says
I added artichoke hearts and tomatoes at the end and it was amazing!