Slow Cooker Pesto Mozzarella Chicken Pasta: Easy & Delicious Dinner

Slow Cooker Pesto Mozzarella Chicken Pasta has quickly become my go-to dish for hectic weeknights. All you need is 15 minutes of prep, and the slow cooker does the rest, delivering tender chicken, creamy mozzarella, and a burst of pesto flavor every single time. Minimal hands-on work, maximum flavor—it doesn’t get better than this!

Most traditional pasta dinners require pots boiling over the stove or constant stirring, but not this one. This recipe sets you up for hands-off success. Toss everything into the slow cooker in the morning, cook your pasta when you’re ready to eat, and you’ve got a restaurant-worthy dish waiting for you. Trust me, this is the ultimate slow cooker pasta recipe for busy home cooks!

Why This Slow Cooker Pesto Mozzarella Chicken Pasta Is a Game-Changer

• Time-saving: Traditional pesto chicken pasta can take over 45 minutes with constant intervention. This version? Just 15 minutes of prep and a few finishing touches.
• Hands-off cooking: Your slow cooker handles the heavy lifting while you take care of more important things—work, errands, or just relaxing.
• Maximum flavor: The slow cooker infuses the chicken with pesto and buttery goodness. Each bite is packed with tender, juicy, flavorful chicken.
• Stress-free dinner: No last-minute rushing. Finish the pasta when it’s almost time to serve, melt the mozzarella, and you’re ready to go!

Equipment You’ll Need for This Slow Cooker Pesto Mozzarella Chicken Pasta

Let’s talk about tools. To make this easy chicken pasta dinner seamless, you don’t need fancy equipment—just these basics:

• Slow cooker: Any brand will work, but I recommend a 6-quart slow cooker for perfect results. Cook on the “low” setting for optimal tenderness.
• Pasta pot: This is for boiling your rotini pasta before you combine it with the chicken.
• Cheese grater (optional): If you prefer freshly grated parmesan, grab a fine grater. Otherwise, pre-shredded cheese is a fine shortcut!

Quick tip: Lightly spray your slow cooker with nonstick spray before adding ingredients. This small step saves cleanup time later on.

Simple Ingredients for Slow Cooker Pesto Mozzarella Chicken Pasta

This recipe keeps it simple with pantry staples and a few fresh ingredients. Here are the stars of the show:

• Chicken breasts: Use boneless, skinless chicken breasts for tenderness. You’ll shred these after cooking.
• Pesto: I love using jarred pesto like Classico—it’s rich, nutty, and perfectly seasoned. If you’re feeling fancy, you can use homemade pesto.
• Mozzarella cheese: Pre-shredded mozzarella melts like a dream and adds that creamy, cheesy pull.
• Rotini pasta: This pasta shape clings to the sauce beautifully, but you can swap it for penne or bowties if needed.

Pro tip: If you have a nut allergy in the family, some pestos omit nuts entirely! Read the label carefully to choose the right one for your needs.

Slow Cooker Pesto Mozzarella Chicken Pasta Recipe Details

• Servings: 8
• Prep: 15 minutes
• Cook: 5 hours
• Total: 5 hours 15 minutes

Slow Cooker Pesto Mozzarella Chicken Pasta Ingredients

• 1 1/2 lbs. chicken breasts (1.5-2 pounds works fine, about 3 chicken breasts)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 8.1 oz. jarred pesto (I used Classico)
• 1/2 cup salted butter
• 1/2 lemon
• 1 lb. dried rotini pasta (cooked and drained)
• 1/2 cup grated parmesan (powdery type works great)
• 2 cups shredded mozzarella
• 1/4 tsp. dried basil (optional garnish)

How to Make Slow Cooker Pesto Mozzarella Chicken Pasta

1. Place the chicken breasts in your slow cooker. Sprinkle evenly with salt and pepper.
2. Spread the jar of pesto over the chicken, then squeeze the juice of half a lemon on top.
3. Slice the butter into pieces and distribute it evenly over the chicken.
4. Cover the slow cooker with the lid and set it to cook on low for 5-6 hours. Don’t lift the lid while it’s cooking!
5. Just before the chicken is done, cook your rotini pasta according to the package instructions. Drain and set aside.
6. Once the chicken is cooked, shred it directly in the slow cooker using two forks.
7. Add the cooked pasta and grated parmesan. Stir until everything is well mixed and coated in the buttery pesto sauce.
8. Sprinkle mozzarella cheese over the top of the pasta and chicken mixture.
9. Cover the slow cooker again and let it sit for 15 minutes, or until the cheese is fully melted.
10. Serve warm and garnish with dried basil if desired.

Jake’s Tips for the Best Slow Cooker Pesto Mozzarella Chicken Pasta

• Double batch tips: This freezes well! Make a double portion and store leftovers in airtight containers.
• Reheat guidance: Add a splash of water or chicken broth when reheating to keep the pasta moist.
• Make-ahead option: Prep the chicken with pesto and butter in the slow cooker liner the night before, refrigerate, and start cooking in the morning.
• Don’t skip the lemon: A bit of acidity brightens the entire dish and balances the rich flavors.
• Adjust the cheese-to-pasta ratio: Want it cheesier? Add an extra handful of mozzarella to the pasta before serving.

Easy Slow Cooker Pesto Mozzarella Chicken Pasta Variations

• Sun-dried tomato pesto: Swap traditional basil pesto for a bold, tangy alternative.
• Add veggies: Toss in sliced mushrooms or baby spinach with the pasta for extra nutrients.
• Use a different pasta: Penne, fusilli, or even farfalle are great swaps if you don’t have rotini.

Slow Cooker Pesto Mozzarella Chicken Pasta FAQs

Can I use frozen chicken breasts?

Yes, but I recommend thawing them first for even cooking in the slow cooker.

What’s the best way to store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently with a splash of water or broth.

Can I make this recipe gluten-free?

Absolutely! Just swap the rotini pasta for your favorite gluten-free pasta.

Is there a substitute for butter?

Olive oil or dairy-free butter works well as a swap if needed.

Now it’s your turn to give this Slow Cooker Pesto Mozzarella Chicken Pasta a try! What’s your favorite slow cooker meal? Share your thoughts in the comments below—I’d love to hear from you!