This Slow Cooker Pesto Chicken Pasta recipe is a flavorful, effortless dish that cooks itself while you’re busy with other tasks. Taking only 4 to 5 hours, it will need chicken breast, pesto, fusilloni, and mozzarella.

To make Slow Cooker Pesto Chicken Pasta, layer chicken breasts at the bottom, season with salt, then cover with pesto and dots of butter. Cook on low for 5 hours. Shred the chicken, then stir in cooked pasta, mozzarella, parmesan, and spinach, cooking until cheese melts.

Watching the ingredients come together in the slow cooker, transforming into a comforting meal, reminds me why I love cooking.

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What Type of Pasta Should I Use?

For this recipe, fusilloni, penne, rotini, and farfalle are excellent choices because their shapes are great for ensuring each bite is rich in flavor.

Opting for a pasta with ridges or grooves can make a significant difference in how the sauce adheres to the pasta, enhancing the overall taste of the dish.

Can I Make This Recipe with Store-Bought Pesto?

Yes, using store-bought pesto is a convenient and time-saving option for this recipe. Look for high-quality brands that use natural ingredients to ensure your dish retains a fresh and vibrant flavor.

Slow Cooker Chicken Pesto Pasta Ingredients

• 680g of boneless, skinless chicken breast
• A pinch of salt
• 225g of pesto
• 75g of butter, cubed
• 338g of penne
• 338g of grated mozzarella
• 45g of grated parmesan
• 60g of baby spinach

How To Make Slow Cooker Chicken Pesto Pasta

1. Begin with the Chicken: Place your boneless, skinless chicken breasts snugly at the bottom of the slow cooker.
2. Season Generously: Evenly sprinkle a pinch of salt over the chicken.
3. Layer with Pesto and Butter: Generously coat the chicken in pesto for that herby, garlicky depth, then scatter cubed butter atop.
4. Slow Cook to Perfection: Cover your slow cooker, opting for a LOW setting for 5 hours or a HIGH setting for 3-4 hours, allowing the chicken to tenderize and absorb the flavors fully.
5. Prepare the Penne Pasta: As the chicken nears completion, cook the penne pasta as directed on the package, ensuring it retains a slight bite, and reserve half a cup of the pasta water for later use.
6. Combine, Stir, and Serve: After shredding the cooked chicken directly in the slow cooker, add the al dente pasta, reserved pasta water, grated mozzarella, and fresh baby spinach, stirring until the cheese melts and binds the ingredients together.

Recipe Tips

• Bulk it Up: I always toss in a cup of chopped sun-dried tomatoes; they add such a vibrant, tangy kick that just sings with the pesto. You should definitely give it a try.
• Keep it Creamy: If there’s one thing I can’t resist, it’s creamy pasta. So, I stir in a half cup of heavy cream in the last 15 minutes. It transforms the dish into this velvety delight.
• Cheese Choices: Experimenting with cheeses is kind of my thing. Smoked mozzarella and gouda, for instance, add an amazing depth. If you’re looking to switch things up, that’s a combo I swear by.
• Spinach Swap: Sometimes, I swap out spinach for kale or arugula for a bit of a peppery crunch. Adding it in the last few minutes keeps it from getting too wilted.

Recipe Variations:

• Go Gluten-Free: I’ve been trying to cut down on gluten, so I use gluten-free pasta. Honestly, you won’t even notice the difference, which makes the dish much lighter.
• Veggie Delight: I replace the chicken with artichokes and portobello mushrooms for a veggie version. This is a fantastic way to go if you’re looking for a hearty but meat-free option.
• Protein Power: If you’re anything like me and love a protein-packed meal, add some cooked, crumbled Italian sausage along with the chicken.
• Lighten It Up: I’m always trying to find that perfect balance, so for a lighter version, I go for low-fat cheeses and swap half the pesto for pureed roasted bell peppers. It keeps things fresh and flavorful without weighing you down.

What To Serve With Chicken Pesto Pasta

You can serve your hearty Chicken Pesto Pasta with refreshing sides like a mixed greens salad with a balsamic vinaigrette, roasted cherry tomatoes for a burst of sweetness, or a light cucumber salad for a crisp finish.

Or you can accompany it with grilled vegetables for a smoky flavor, and a quinoa salad for a nutritious boost, both adding depth to your meal without overshadowing the main dish.

How To Store Chicken Pesto Pasta

In The Fridge:

After allowing the Chicken Pesto Pasta to cool to room temperature, transfer it to an airtight container. Properly stored, it will last for up to 3-4 days, just remember, never leave it out at room temperature for more than 2 hours to avoid bacterial growth.

In The Freezer:

Freezing Chicken Pesto Pasta is not recommended due to the pesto and pasta’s tendency to lose texture and flavor.

The oils in the pesto can separate, and the pasta may become overly soft upon thawing. For best quality, stick to refrigerating your dish.

How To Reheat Chicken Pesto Pasta

To reheat your Chicken Pesto Pasta, sprinkle a few tablespoons of water over the pasta to prevent it from drying out.

Cover it with a microwave-safe lid or plastic wrap, then microwave on high for 2-3 minutes, stirring halfway through, until heated thoroughly.

Alternatively, reheating it on the stove over medium heat with a splash of water or milk until warm allows for even heat distribution and helps retain the creamy texture of the sauce.

Check out More Slow Cooker Recipes:

• Slow Cooker Sausage Ragu
• Bored Of Lunch Slow Cooker Chicken And Chorizo Pasta
• Slow Cooker Cheeseburger Pasta