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
MLynn Everett says
Hello wondering if I could substitute the crock pot part for baking the chicken,pesto and butter in the oven to be faster??
Sarah Olson says
I don’t see why not!
Katie says
Wonder how it would take with some cream cheese added? Anyone try it? How much cream cheese if it’s delicious that way?
PM says
Dry Parmesan cheese?
Janice Held says
Hello,
This looks yummy and I’m wondering if this recipe will work in an Insta Pot. I don’t have a big crock pot.
Jessica says
I do this in the instant pot all the time. The only difference is I add a cup of chicken broth.
Leah says
What is the cook time difference? I am an Instant Pot newbie. And do you follow the layering the same way just add the broth?
Deb says
This dish was delicious! Very satisfying and as you said, easy!!
Jean-Luc Charette says
Hi – Would love a vegetarian version of this recipe. Any ideas to replace the chicken?
Sarah Olson says
Hi Jean! Off the top of my head, I would do portabello mushrooms and maybe butternut squash cubes? Both do well in the slow cooker.
Anonymous says
Alright, anxxious to give it a shot! thanks Sarah!
Cathy Olson says
IS there anyway to make this with less fat?
Sarah Olson says
Pesto has quite a bit of fat in in. Though you can use chicken broth instead of butter.
Sue says
Hello Sarah! I tried this recipe once and it was amazing!
Thinking of making this again, and adding some baby spinach that i have in my fridge.
Would you recommend it? If so, when should i throw them in the crockpot?
Thank you!
Sarah Olson says
Hi Sue! I did this with a similar recipe. I’d crank the slow cooker to high as your boiling the pasta (at the end of the cooing time). Then when you shred your chicken and right before you add the drained pasta add the (sliced) spinach. See this video if that sounds confusing: https://www.themagicalslowcooker.com/slow-cooker-chicken-bacon-pasta/
Gina says
Do you drain the water after the chicken is done cooking ?? Or does it get mixed in with the pasta.
Sarah Olson says
It gets mixed in, it’s part of the sauce for the noodles.
Caroline Litteboy says
Looks so good!
Wish there was a convertor on your recipes so that us people across the pond can have a go.
Thanks
CAROLINE
Sarah Olson says
Thank you Caroline! Most of my recipes do. I just added it to this one for you. Thank you for letting me know.
Danielle says
I’m cooking this today but only half a recipe. What fo you suggest for cook time, still 5 hours?
Sarah Ellisom says
One of my family’s favorite recipes. It is great go to recipe for a busy week.