Crockpot Chicken Pesto Pasta

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Make dinner a breeze with this amazing Crockpot Chicken Pesto Pasta! Juicy shredded chicken, tender pasta, and light pesto sauce come together in your slow cooker to create a one pot meal that’s full of flavor.

No slow cooker? No problem! Try some of these variations if you’re still craving vibrant pesto pasta: Pesto Pasta Salad, Instant Pot Pesto Chicken Pasta, Chicken Pesto Pasta Recipe

Close up of a plate of chicken pesto pasta.

Crockpot Chicken Pesto Pasta

Chicken Pesto Pasta in the slow cooker is a great dinner when you’re craving a delicious pasta dish but don’t feel like having to stand over the stove.

The chicken can be added to the Crockpot earlier in the day and all you have to do for dinner is toss in the pasta and sauce, cook for another half hour, and voila!

Dinner is served! Pair with your favorite garlic bread and a glass of white wine as a reward for all your “hard work.”

How To Make Crockpot Chicken Pesto Pasta

This Crockpot Chicken Pesto Pasta is insanely easy and wonderfully delicious! 

  1. Season the boneless chicken breasts with salt and pepper. Place them in your slow cooker.  
  2. Pour the water and chicken broth over the chicken and cover. Cook the chicken on high for 3-4 hours. Remove the chicken and shred or carve into bite sized pieces.
Seasoned chicken breasts in a slow cooker.
Chicken breasts in broth.
  1. Return the chicken to the Crockpot and add the pasta. You’ll want to press the noodles down to make sure they’re fully submerged in the liquid.
Shredded chicken in a broth.
Noodles in broth in a slow cooker.
  1. Drop the setting to low, cover, and cook for another 15 to 20 minutes. Stir occasionally to ensure the noodles are evenly cooked and have reached the desired firmness.
  2. Check around the 10 to 15 minute mark to see if the noodles are mostly cooked but still have some firmness, then add the pesto sauce. Stir to combine. The pasta will continue to cook as the cheese melts.
Noodles and pesto in a slow cooker.
Chicken pesto pasta in a slow cooker.
  1. Top the pasta with shredded mozzarella and close the lid of the slow cooker. Cook for about 10 more minutes.
  2. Serve warm with fresh parmesan cheese, a sprinkle of pine nuts, and some fresh basil. Enjoy!
Shredded cheese on top of pasta in a crockpot.
Top down view of chicken pesto pasta in a crockpot.

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! Try:
    • Red pepper flakes for spice.
    •  A sprinkle or two of Italian seasoning and/or dried basil when seasoning the chicken.
    •  Extra basil pesto sauce and extra parmesan cheese. 
    • A bit of lemon juice.
  • You can use low sodium chicken broth and omit the water. 
  • You can use any kind of pasta noodle you like but this recipe works best with short noodles like ziti, macaroni, penne, etc. Make sure not to overcook it; otherwise, the noodles become mushy and soft. Ours got very soft sitting in the crockpot while taking photos!


Storage: You can store this Slow Cooker Chicken Pesto Pasta in an airtight container in the fridge for 4-5 days to keep peak freshness.

Reheating: Reheat in the microwave on half power or on the stove at low heat until warm. This helps keep the ingredients from separating. 

Top down view of pasta with pesto sauce on a plate.

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 eggplant chunks, or mushrooms would all be amazing options!

What’s the best kind of pesto sauce to use?

While you can use any store bought sauce from a jar, we have to admit we’re partial to this homemade Creamy Pesto Sauce Recipe! It’s easy and so much better than the jarred stuff!

Close up view of crockpot chicken pesto pasta on a stack of plates.

Crockpot Chicken Pesto Pasta

5 from 2 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 Servings


  • 1 to 1 ½ pounds boneless skinless chicken breasts, boneless, skinless
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups water
  • 2 cups low-sodium chicken broth
  • 16 ounces short pasta, uncooked
  • 7 ounce pesto sauce, 1 jar or your favorite homemade recipe
  • 2 cups mozzarella cheese, shredded off the block


  • Season the chicken breasts with salt and pepper then place them into a 7-quart slow cooker.
    1 to 1 ½ pounds boneless skinless chicken breasts
    ½ teaspoon salt
    ¼ teaspoon ground black pepper
  • Pour the water and chicken broth around the chicken, cover, and cook on HIGH for 3 to 4 hours. After that time, remove the chicken and either shred it or cut it into cubes.
    2 cups water
    2 cups low-sodium chicken broth
  • Return the chicken to the slow cooker along with the pasta noodles. Press the noodles down to ensure they are submerged in the liquid.
    16 ounces short pasta
  • Adjust the setting to low heat, return the lid to the crockpot, and cook for an additional 15 to 20 minutes depending on how firm you want the noodles cooked. Stir occasionally to make sure the noodles are evenly cooked.
  • Begin checking for noodle doneness around 10 to 12 minutes. When they’re al dente (still have some firmness) add the pesto sauce and stir to combine.
    7 ounce pesto sauce
  • Top with shredded mozzarella cheese, and close the lid of the slow cooker. Allow the cheese to melt, about 10 more minutes. This is usually just enough time to finish cooking the noodles, too.
    2 cups mozzarella cheese
  • Serve warm with parmesan cheese, pine nuts and fresh basil!
  • See post for tips, FAQs, and storage options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 2cups | Calories: 663kcal | Carbohydrates: 61g | Protein: 45g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 901mg | Potassium: 685mg | Fiber: 3g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 1mg | Calcium: 269mg | Iron: 2mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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5 from 2 votes (2 ratings without comment)

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