Crockpot Pesto Chicken Pasta

Easy, creamy, and full of flavor—your slow cooker’s about to become your best friend.

🌿 Hey there!

If you love a dinner that basically cooks itself and still tastes like you tried really hard—this Crockpot Pesto Chicken Pasta is gonna be your new go-to. It’s warm, creamy, herby, and cheesy in all the right ways. I’ve made this one so many times, I could do it in my sleep (and maybe I have once or twice). You just toss everything in the slow cooker, walk away, and boom—dinner’s ready.

Perfect for busy weeknights, low-effort weekends, or when you want something comforting without a ton of cleanup.

🍽️ Servings & Time

• Servings: 6
• Cook Time: 4–6 hours on low or 2.5–3 hours on high
• Prep Time: 10 minutes

❤️ Why I Love This Recipe

I came up with this one during a super busy week—nothing in the fridge but some chicken, a jar of pesto, and pasta. I threw it all in the slow cooker and hoped for the best. The result? Magic.

• Just a few ingredients, big flavor
• One pot = less mess
• You can stretch it for lunches or leftovers
• Cozy comfort food without being heavy
• Smells amazing while it cooks

🧪 Why This Recipe Works (Quick Science)

• Chicken in liquid cooks evenly: Slow cooking the chicken in broth and pesto keeps it tender and juicy.
• Starch from the pasta thickens the sauce: When you add the pasta at the end, its starch helps blend everything into a silky, creamy sauce.
• Pesto + cream = flavor bomb: The oils in pesto blend beautifully with cream cheese for a luscious texture.

🛒 What You’ll Need

• 1.5 lbs boneless, skinless chicken breasts
• 1 jar (6–7 oz) basil pesto
• 1 block (8 oz) cream cheese, cut into cubes
• ½ cup chicken broth
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 12 oz rotini or penne pasta
• ½ cup grated parmesan cheese
• Optional: Fresh basil for garnish

👩‍🍳 Tools Needed

• Crockpot (6 qt or larger)
• Knife and cutting board
• Measuring spoons and cups
• Wooden spoon or silicone spatula
• Grater (for parmesan)
• Pot (to cook pasta separately)

💡 Pro Tips

1. Cube the cream cheese: It melts more evenly this way.
2. Use rotini or penne: These hold onto the creamy sauce better than long noodles.
3. Don’t overcook the pasta: Boil separately and add at the end for best texture.
4. Shred chicken right in the pot: Less cleanup, and the sauce coats it better.
5. Add a splash of pasta water: It can make your sauce extra smooth.

🔁 Substitutions & Variations

• Swap cream cheese for plain Greek yogurt (add at the end!)
• Use sun-dried tomato pesto instead of basil
• Sub shredded rotisserie chicken and skip the slow cook
• Add chopped spinach or sun-dried tomatoes for extra flavor
• Make it spicy with red pepper flakes

🕒 Make Ahead Tips

• You can prep everything (except the pasta) and store in a zip-top bag in the fridge overnight. Dump it in the slow cooker the next day.
• Shred cooked chicken and keep sauce separate—combine and heat just before serving.

👣 Step-by-Step Instructions

Step 1: Add Chicken & Base Ingredients to Crockpot

Place chicken breasts in the slow cooker. Top with pesto, cubed cream cheese, chicken broth, garlic powder, salt, and pepper.

Ingredients Used:

• Raw boneless skinless chicken breasts
• Basil pesto
• Cubed cream cheese
• Chicken broth
• Garlic powder
• Salt
• Black pepper

Step 2: Cook on Low or High

Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3 hours until chicken is fully cooked and tender.

Step 3: Shred Chicken

Shred the chicken directly in the crockpot using two forks. Stir everything together so the sauce mixes.

Ingredients Used:

• Cooked chicken breasts, shredded
• Melted cream cheese and pesto sauce

Step 4: Cook Pasta Separately

While chicken cooks, boil pasta in salted water until al dente. Drain and set aside.

Ingredients Used:

• Dry rotini pasta
• Salt (for water)

Step 5: Mix Pasta into Crockpot

Add cooked, drained pasta into the crockpot and stir until fully coated in the sauce. Add parmesan and stir again.

Ingredients Used:

• Cooked rotini pasta
• Parmesan cheese
• Shredded chicken pesto mixture

Step 6: Serve & Garnish

Scoop into bowls and top with extra parmesan and fresh basil, if using.

Ingredients Used:

• Final pesto chicken pasta
• Extra parmesan
• Fresh basil

🥡 Leftovers & Storage

• Store leftovers in an airtight container for up to 3 days.
• Reheat in the microwave or on the stovetop with a splash of milk or broth to loosen the sauce.
• Not ideal for freezing (cream sauce can separate), but possible if needed.

❌ Common Mistakes

• Adding pasta too early: It’ll turn mushy. Always cook it separately.
• Not shredding chicken: Big chunks don’t hold the sauce as well.
• Using low-fat cream cheese: It may not melt as smoothly or give the same creamy texture.

🍽️ What to Serve With

• Garlic bread or cheesy breadsticks
• A crisp green salad with vinaigrette
• Roasted broccoli or asparagus
• A glass of chilled white wine or iced tea

🍽️ Meal Plan Ideas

• Monday Dinner: Serve with garlic bread + side salad
• Tuesday Lunch: Reheat leftovers with steamed broccoli
• Wednesday Night: Add spinach and cherry tomatoes, turn it into a pasta bake

❓FAQ

Can I use frozen chicken?
Yes, just thaw first. Slow cookers heat too slowly for frozen meat to be safe.

Can I use a different pasta?
Absolutely—penne, shells, or fusilli all work great.

Is this spicy?
Nope! Totally mild, but you can add red pepper flakes if you like heat.

Can I double the recipe?
Yes, just make sure your crockpot can handle the volume!

🥰 Wrap-Up

I hope this Crockpot Pesto Chicken Pasta becomes one of those recipes you keep in your back pocket. It’s easy, it’s cozy, and it always hits the spot. Let me know how it turns out for you! Drop a comment below with your thoughts, questions, or your own twist—I’d love to hear it.

Happy cooking 💚