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.

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.

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

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