Slow Cooker Pesto Mozzarella Chicken Pasta
414 Comments Sep 22, 2021
Updated Jun 16, 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 have no lemon juice anywhere and stuck at home. Is this a key ingredient or would it be okay to go without this time.?
It should be fine without it, maybe use more butter or chicken broth to add more moisture.
I am going to make this tonight. If you were to add cream cheese would you wait until the end?
I would myself 🙂
So good! My boyfriend doesn’t eat much pasta or chicken but he LOVES this!
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.
Thank you for your tips!
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!
I love your changes, sounds great!
absolutely delicious!!!! will definitely be making this again-the chicken was so flavorful!!
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!!
Thank you so much for letting us know how you liked it! 🙂 Great to hear.
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.
I agree with the egg noodles, they tend to fall apart quickly.
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.
I added artichoke hearts and tomatoes at the end and it was amazing!