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Bowl of Slow Cooker Pesto Mozzarella Chicken Pasta garnished with dried basil and lemon, creamy and inviting

Slow Cooker Pesto Mozzarella Chicken Pasta

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.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  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.

Notes

Don’t skip the lemon: A bit of acidity brightens the entire dish and balances the rich flavors.