Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Pesto Mozzarella Chicken Pasta recipe

  • Author: Sophia

Ingredients

For the Slow Cooker Base:

  • Chicken: 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)

  • Pesto: 1 cup prepared basil pesto (use a good quality brand for the best flavor)

  • Cream Cheese: 1 (8-ounce) block full-fat cream cheese, softened

  • Broth: ½ cup low-sodium chicken broth

  • Tomatoes: 1 pint (2 cups) cherry or grape tomatoes

  • Seasoning: 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper

For a Brighter Sauce (Optional but Recommended):

  • Fresh Pesto: ¼ cup fresh basil pesto, to stir in at the end

For Assembling the Dish:

  • Pasta: 1 pound of a sturdy, short-cut pasta like penne, rigatoni, rotini, or farfalle

  • Cheese: 8 ounces fresh mozzarella pearls or 1 large ball of fresh mozzarella, torn into bite-sized pieces

  • Garnish (Optional): Freshly grated Parmesan cheese, fresh basil leaves, red pepper flakes

Instructions

  1. Layer the Ingredients: Place the chicken breasts in a single layer in the bottom of a 6-quart or larger slow cooker.

  2. Add the Flavor: Spread the 1 cup of prepared pesto evenly over the chicken breasts. Pour the chicken broth around the chicken. Sprinkle the garlic powder, salt, and pepper over the top.

  3. Add Tomatoes and Cream Cheese: Scatter the cherry tomatoes around the chicken breasts. Place the block of softened cream cheese directly on top of the chicken in the center of the slow cooker. Do not stir.

  4. Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 4-6 hours or on the HIGH setting for 3-4 hours. The chicken should be cooked through and very tender.

  5. Cook the Pasta: About 30 minutes before the chicken is done, bring a large pot of salted water to a boil. Cook the pasta according to package directions until it is al dente. Drain the pasta, reserving about 1 cup of the starchy pasta water.

  6. Shred the Chicken and Create the Sauce: Once the chicken is cooked, remove the lid from the slow cooker. The cream cheese will be very soft. Use two forks to shred the chicken directly in the slow cooker. The chicken will be so tender it will fall apart easily.

  7. Stir to Combine: Using a large spoon or spatula, stir everything together—the shredded chicken, melted cream cheese, pesto, tomatoes, and cooking liquids—until a smooth, creamy sauce forms. If you are using the optional fresh pesto for a brighter flavor, stir it in now.

  8. Combine Pasta and Sauce: Add the drained, cooked pasta to the slow cooker. Gently toss everything together until the pasta is fully coated in the luscious sauce. If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency.

  9. Melt the Mozzarella: Sprinkle the fresh mozzarella pieces over the top of the pasta. Place the lid back on the slow cooker and let it sit for 5-10 minutes, or until the mozzarella is melted, gooey, and irresistible.

  10. Serve Immediately: Garnish with grated Parmesan cheese, fresh basil, or red pepper flakes, if desired, and serve hot.

Nutrition

  • Serving Size: one normal portion
  • Calories: 650-750 kcal

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://vintagecooks.com/slow-cooker-pesto-mozzarella-chicken-pasta-recipe/