Slow Cooker Pesto Mozzarella Chicken Pasta brings tender chicken, basil pesto, and melty cheese together in a cozy dinner. The chicken cooks gently in broth while you get on with your day. Boil the pasta near the end, then fold it into the creamy pesto sauce. It is rich and cheesy, with enough basil flavor to keep each bite fresh.
Why I Love This Recipe
This is the kind of dinner that makes simple ingredients feel special. The slow cooker handles the chicken, and the last few steps bring everything together without a heavy cheese sauce made from scratch.
- Gentle cooking: Broth keeps the chicken surrounded by moisture as it cooks.
- Fresh basil flavor: Pesto goes in near the end instead of cooking for hours.
- Better pasta texture: Cooking the penne separately keeps it from turning soft in the crock.
- Plenty of cheese: Mozzarella melts through the pasta while Parmesan adds a savory finish.
What You’ll Need
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes to 4 hours 15 minutes, with pasta cooking during the final part of the slow cooking
- Total Time: 3 hours 30 minutes to 4 hours 30 minutes
- Slow Cooker Size: 6 quarts
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts, fully thawed, about 3 breasts weighing 8 ounces each
- 1/2 cup low-sodium chicken broth
- 2 garlic cloves, minced
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground pepper
- 12 ounces dry penne pasta
- 4 quarts water, for boiling pasta
- 3/4 cup basil pesto, stirred before measuring
- 1/2 cup heavy cream
- 8 ounces low-moisture whole-milk mozzarella, freshly shredded
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons thinly sliced fresh basil
Choose a pesto you enjoy straight from the jar. Its salt level and flavor will carry through the whole dish. Low-moisture mozzarella melts with less added water than fresh mozzarella.
Tools You Need
- 6-quart oval slow cooker with a lid
- Large pasta pot and colander
- Measuring cups and spoons
- Instant-read thermometer
- Two forks for shredding chicken
- Cheese grater
- Large spoon or silicone spatula
How to Make Slow Cooker Pesto Mozzarella Chicken Pasta
Keep the chicken on low, then finish the pasta just before serving.
Step 1: Set Up the Chicken
Place 1 1/2 pounds fully thawed boneless, skinless chicken breasts in a 6-quart oval slow cooker in a single layer, with slight overlap only if needed.
Pour 1/2 cup low-sodium chicken broth around the chicken.
Scatter 2 minced garlic cloves, 1/4 teaspoon fine salt, and 1/4 teaspoon ground pepper over the chicken.
Step 2: Slow Cook Until Tender
Cover and cook on LOW for 3 to 4 hours, checking at 3 hours. Slow cookers vary, so use the temperature rather than the clock alone.
Check the thickest part of each breast with a thermometer. The chicken must reach 165°F (74°C) and should pull apart easily.
Leave the chicken in its cooking liquid while you finish the pasta. Do not keep cooking it for hours once it is done.
Step 3: Boil the Penne
Near the end of the chicken cooking time, bring 4 quarts water to a boil in a large pot.
Add 12 ounces dry penne and cook according to the package’s al dente time, usually 10 to 12 minutes, until tender with a slight bite.
Drain well. Do not rinse the pasta or leave it sitting in the water.
Step 4: Shred and Add the Pesto Sauce
Turn the slow cooker to LOW if it has switched to warm.
Use two forks to shred the cooked 1 1/2 pounds chicken breasts into short, bite-size strands directly in the crock. Keep all the cooking liquid from the 1/2 cup broth and the chicken juices.
Stir in 3/4 cup basil pesto, 1/2 cup heavy cream, and 1/4 cup finely grated Parmesan until evenly combined.
The sauce should be pale basil-green, glossy, and flecked with basil, with a warm cream undertone. It will look loose before the pasta goes in.
Step 5: Fold in the Pasta and Cheese
Fold in all the drained penne made from 12 ounces dry pasta and 8 ounces freshly shredded mozzarella, distributing the cheese through the pasta rather than piling it on top.
Cover and cook on LOW for 10 to 15 minutes, just until the mozzarella has melted. Fold gently once to bring the melted cheese through the pasta, then turn off the slow cooker.
Right after the cheese melts, scatter 2 tablespoons thinly sliced fresh basil over the pasta.
The finished sauce should be medium-thick and glossy, clinging to the penne and chicken without leaving a watery pool. Serve promptly for the best pasta texture.
Step 6: Serve
Divide the pasta into 6 equal servings, keeping the chicken, sauce, and cheese spread evenly among them.
Serve with an optional crisp romaine salad with cucumber rounds and halved cherry tomatoes. Keep the salad alongside the pasta so it stays crisp.
Why This Recipe Works (Quick Science)
Gentle heat cooks the chicken without needing a seared crust. Checking its temperature early helps prevent dry meat, and shredding it into the cooking juices keeps the fibers coated.
Pesto contains basil, oil, and usually cheese and nuts. Adding it late keeps its flavor fresher. Cream softens the pesto’s sharpness, while starch left on the drained penne helps the sauce cling. The finished sauce is medium-thick, opaque pale basil-green with a warm cream undertone and fine dark-green basil flecks.
Mozzarella melts into soft ribbons rather than dissolving into a perfectly smooth sauce. Freshly shredded low-moisture cheese gives a more even melt, and brief heating keeps the pasta from soaking up too much sauce.
Common Mistakes to Avoid
- Starting with frozen chicken: Fully thaw it in the refrigerator first so it cooks more evenly.
- Using the clock alone: Check for 165°F (74°C), then stop cooking once the chicken is ready.
- Adding dry pasta at the start: It can soak up the liquid unevenly and turn mushy during a long cook.
- Cooking pesto for hours: Stir it in near the end to protect its basil flavor.
- Using fresh mozzarella in brine: It can make the sauce watery. Choose low-moisture mozzarella for this version.
- Holding finished pasta too long: It keeps absorbing sauce, even after the heat is off.
What to Serve With Slow Cooker Pesto Mozzarella Chicken Pasta
A crisp romaine salad with cucumber rounds and halved cherry tomatoes gives this rich pasta a fresh side. Serve it in a separate bowl to keep the greens away from the creamy sauce.
For a larger meal, add roasted broccoli or a slice of crusty bread. These are optional sides and are not included in the nutrition estimates.
Substitutions and Variations
- Pasta: Use the same weight of rigatoni or rotini and follow its package cooking time.
- Chicken: Boneless, skinless chicken thighs work too. Check for at least 165°F (74°C) and cook until tender; they may take longer.
- Pesto: Use nut-free basil pesto if needed, checking the label carefully. Most pesto still contains dairy.
- Cheese: Part-skim low-moisture mozzarella works, though the texture may be a little less rich.
Leftovers and Storage
Refrigerate leftovers in shallow airtight containers within 2 hours. Keep them refrigerated for up to 3 to 4 days.
Reheat only what you need, adding a small splash of water to loosen the thickened sauce. Heat gently, stirring often, until the chicken and pasta reach 165°F (74°C).
For better make-ahead texture, cook and chill the chicken in its broth separately. Reheat it thoroughly, then finish with freshly cooked pasta, pesto, cream, and cheese. Freezing the fully mixed pasta is possible, but the pasta softens and the sauce may separate after thawing.
Macros Information
Estimated per serving, based on 6 servings, without optional sides. Values vary with the pesto and cheese brands.
- Calories: 655
- Protein: 43 g
- Carbohydrates: 46 g
- Fat: 33 g
- Saturated Fat: 13 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 780 mg
Frequently Asked Questions (FAQ)
Q: Can I put uncooked pasta in the slow cooker?
A: This version uses separately cooked penne. The measured broth is for the chicken, so it is not enough to cook dry pasta evenly.
Q: Can I use frozen chicken breasts?
A: Thaw them fully in the refrigerator first. Do not add them frozen to this recipe.
Q: Can I cook the chicken on high?
A: Low gives you a gentler cooking window. If you choose high, start checking at about 1 1/2 hours and cook until every breast reaches 165°F (74°C); the exact time varies by appliance and breast thickness.
Q: Why is my sauce thin?
A: Chicken can release different amounts of liquid. Drain the penne well, add the cheese, and let the finished pasta stand for a few minutes with the heat off. Avoid boiling the cream sauce hard to reduce it.
Q: Why does the mozzarella look stringy?
A: Mozzarella naturally forms soft strings when melted. Fold it through briefly and serve promptly rather than stirring for a long time.
Q: Can I use fresh mozzarella?
A: Low-moisture mozzarella is best here. Fresh mozzarella releases more water and changes the sauce texture.
Q: Does this need extra salt in the pasta water?
A: Not for the base recipe. The pesto, broth, Parmesan, and mozzarella already bring salt, so the pasta water is left unsalted.
Q: Can I double the recipe?
A: Use a slow cooker large enough for the chicken and finished pasta, staying within its maker’s fill limits. Do not assume the same cooking time; check all the chicken pieces with a thermometer.
Q: Is this gluten-free?
A: Regular penne contains wheat. Use gluten-free penne and check the broth and pesto labels if you need a gluten-free version; cook the pasta separately to its package directions.
Final Thoughts
Slow Cooker Pesto Mozzarella Chicken Pasta is a comforting way to bring basil, tender chicken, and melty cheese to dinner. Keep the pasta slightly firm, add the pesto late, and serve it as soon as the cheese melts. Leave a comment with your favorite pesto or the side you served with it. Happy cooking!
