Crockpot Chicken Pesto Pasta
Crockpot chicken pesto pasta combines tender chicken, pesto sauce, and melted mozzarella. The pasta cooks right in the slow cooker, so there’s no separate pot to wash.
💌 Don't forget to save this recipe!
I love a pasta dinner that doesn’t leave me with a bunch of pots to wash. This chicken pesto pasta cooks in the slow cooker and that includes the noodles!
The chicken cooks for 3–4 hours on HIGH before the rigatoni goes in. It’s made in a similar way as my slow cooker chicken pasta recipe. The pesto and mozzarella get added near the end so they don’t burn.
Just make sure to watch the noodles, they can go from almost done to overdone in a hot minute. It makes about 6 good sized servings, so that’s plenty for a large family or leftovers the next day. Pair this chicken pasta with your favorite cheesy garlic bread for a full meal.
Tips for Crockpot Chicken Pesto Pasta
- This is a super simple recipe but there’s tons of ways to customize it and add more flavor! Add some red pepper flakes, Italian seasoning or dried basil to the chicken. Pour in some extra basil pesto sauce and sprinkle on some parmesan cheese.
- Make sure not to overcook it; otherwise, the noodles become mushy and soft. Ours got very soft sitting in the crockpot while taking photos!
- If you’re concerned about the noodles overcooking, make them on the stovetop and stir them in when you add the pesto sauce. You’ll want to omit the chicken broth and all but 1/4 cup of the water if you decide to go that route. Drain any excess liquid before you add them. That’s what I do in my crockpot chicken marinara alfredo recipe.
How To Make Crockpot Chicken Pesto Pasta
- Season the boneless chicken breasts with salt and pepper. Place them in your slow cooker.
- Pour the water and chicken broth over the chicken and cover. (If you want to reduce the sodium, use all water or sodium-free chicken broth.) Cook the chicken on high for 3-4 hours. Then, remove it and shred or dice into bite sized pieces.
- Return the chicken to the crockpot and add your pasta. You’ll want to press the noodles down to make sure they’re fully submerged in the liquid. I’ve found that short, hearty noodles like rigatoni and penne hold up best.
- Reduce the setting to low, cover, and cook for another 15 to 20 minutes. Stir occasionally to ensure the noodles are evenly cooked. You’re not going to cook the noodles all the way at this point. They need to be mostly done and will finish cooking after the cheese and pesto are added.
- Check around the 15 minute mark to see if the noodles are mostly cooked but still have some firmness. They should still have some bite. If there’s any residual liquid, discard it so it doesn’t water down the sauce. Pour in the pesto sauce, and stir to combine.
- Top the pasta with shredded mozzarella and close the lid of the slow cooker. Cook for another 5-10 minutes or until the noodles reach the desired doneness. Serve warm with fresh parmesan cheese, a sprinkle of pine nuts, and some fresh basil. Enjoy!
FAQs
Can I add veggies to this pasta?
Of course! If you’re looking to add something a little extra to your dish, sliced roma or cherry tomatoes, zucchini, or mushrooms would all be amazing options!
What’s the best kind of pesto sauce to use?
I usually grab Barilla or Rao’s jarred pesto sauce for convenience. If I happen to have an abundance of fresh basil, I’ll make the sauce from scratch.
