I still remember the first time I made this Slow Cooker Pesto Mozzarella Chicken Pasta—it was a chaotic Tuesday evening, my kids were starving, and I needed something fast. Ten minutes of prep later, I had everything bubbling away in the slow cooker while I helped with homework. The smell of garlicky pesto and melting mozzarella filled the house, and by dinnertime, we had the creamiest, cheesiest pasta imaginable.

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This dish is my secret weapon for busy days. Tender chicken breasts cook low and slow in a rich pesto-cream sauce that clings perfectly to pasta—no babysitting required. The mozzarella melts into gooey pockets that make every bite irresistible. Trust me, once you try this dump-and-go recipe, you’ll make it weekly like I do!

Why You’ll Love This Slow Cooker Pesto Mozzarella Chicken Pasta

This dish is a game-changer—here’s why:

Effortless prep: Dump everything in the slow cooker and walk away. No sautéing, no stirring, just 10 minutes of prep (I timed it!).
Creamy, cheesy magic: The pesto and heavy cream create a sauce so rich, you’ll swear it took hours of stirring. And that melted mozzarella? Absolute perfection.
Hands-off cooking: While it simmers, you can tackle laundry, help with homework, or—my favorite—put your feet up.
Everyone devours it: Picky kids, hungry partners, even your foodie friend who “doesn’t do slow cooker meals” will beg for seconds.

Seriously, this pasta checks all the boxes: easy, delicious, and totally foolproof.

Ingredients for Slow Cooker Pesto Mozzarella Chicken Pasta

Gather these simple ingredients—I promise, every one plays a key role in making this dish irresistible. Measure carefully; we’ll talk substitutions later!

2 boneless, skinless chicken breasts (about 1 lb total) – Go for similar sizes so they cook evenly. Nobody wants one dry piece and one underdone!
1 cup packed fresh basil pesto – The star flavor! Jarred works in a pinch, but homemade makes it sing. (That bright green color? Worth the extra 5 minutes.)
8 oz uncooked penne pasta – Not elbows, not spaghetti—penne’s ridges hold onto that creamy sauce perfectly.
2 cups chicken broth – Low-sodium so you control the salt. (Learned this the hard way after one very salty batch.)
1/2 cup heavy cream – Non-negotiable for that lush texture. Milk will make the sauce watery—trust me, I’ve cried over thin pesto sauce before.
1 tsp garlic powder – Doubles down on that savory depth. Fresh garlic burns—save it for garnish.
1/2 tsp salt + 1/4 tsp black pepper – Basics matter! Taste before serving; pesto’s saltiness varies.
1 cup shredded mozzarella – Pre-shredded works, but block cheese melts smoother (and no weird anti-caking additives).

See? Nothing fancy—just good ingredients that do all the work while you relax.

Equipment You’ll Need

Don’t worry—you probably already have everything for this Slow Cooker Pesto Mozzarella Chicken Pasta. Here’s the short and sweet list:

6-quart slow cooker – The goldilocks size: big enough for everything to cook evenly but not so huge the sauce dries out.
Measuring cups – For the broth, cream, and pesto (eyeballing leads to sad, soupy pasta—ask me how I know).
Two forks – For shredding the chicken like a pro. No fancy tools needed—just stab and pull!

That’s it! No special gadgets, no single-use kitchen junk. Just grab these and let’s get cooking.

How to Make Slow Cooker Pesto Mozzarella Chicken Pasta

This dish comes together with barely any effort—just follow these simple steps and let your slow cooker do the heavy lifting. I’ve made this dozens of times, and here’s exactly how I get perfect results every time!

Step 1: Layer Chicken and Seasonings

First things first: grab that chicken. Place both breasts in your slow cooker in a single layer—no stacking! They need space to cook evenly. Sprinkle them with the garlic powder, salt, and pepper (both sides!). This simple seasoning blend makes all the difference—just wait until you smell it later!

Step 2: Add Liquids and Pesto

Now for the flavor magic! Pour the chicken broth and heavy cream over the chicken—I like to do this slowly so everything gets coated evenly. Then plop that glorious pesto right on top (no need to stir yet). The pesto will melt into the liquids as it cooks, creating the most amazing sauce. Pro tip: scrape every last bit from the measuring cup with a rubber spatula—waste not, want not!

Step 3: Slow Cook to Perfection

Pop the lid on and let time work its magic! Cook on low for 4-5 hours or high for 2-3 hours. Low and slow gives the most tender chicken, but if you’re in a hurry, high works too (though check it at 2 hours—some slow cookers run hot!). You’ll know it’s ready when the chicken shreds easily with forks.

Step 4: Shred Chicken and Add Pasta

Time for the fun part! Use two forks to shred the chicken right in the slow cooker—it should practically fall apart. Then stir in the uncooked penne, making sure all the noodles get submerged in that delicious sauce. Don’t skip this stirring step—I learned the hard way that unsubmerged pasta stays crunchy!

Step 5: Melt Mozzarella Before Serving

Almost there! Sprinkle that mozzarella evenly over the top, put the lid back on, and let it melt for about 5 minutes. If your slow cooker has a warm setting, use that—the residual heat is perfect for getting that gooey, stringy cheese we all love. Resist stirring again (tempting, I know!) so you get those beautiful melty cheese pockets in every serving.

That’s it—your dreamy Slow Cooker Pesto Mozzarella Chicken Pasta is ready to devour! The hardest part is waiting those last few minutes while the cheese melts. Trust me, it’s worth it.

Tips for the Best Slow Cooker Pesto Mozzarella Chicken Pasta

After making this dish more times than I can count, here are my foolproof tips for absolute perfection:

Fresh pesto makes all the difference – That jarred stuff works in a pinch, but homemade? Game-changer. The bright basil flavor sings through every bite.
Check pasta at 30 minutes – Slow cookers vary! Start testing a noodle then—it should be al dente, not mushy. Mine’s usually perfect at 35.
Let it rest 5 minutes before serving – Tough but crucial! The sauce thickens slightly, and the cheese sets just right.
Shred chicken finely – Big chunks won’t coat as well. I go for bite-sized strands that meld seamlessly with the pasta.

Follow these, and you’ll have restaurant-quality results every time—with minimal effort!

Ingredient Substitutions and Variations

Look, I get it—sometimes you’re staring into your fridge going “I don’t have THAT!” Here are my tested swaps for when you need to improvise (and one big no-no):

Gluten-free pasta: Works great! Just check it earlier—rice-based varieties cook faster. I love using chickpea penne for extra protein.
Sun-dried tomato pesto: Killer swap when you want richer flavor. My sister adds a pinch of red pepper flakes with this for a spicy kick.
Rotisserie chicken: Shred 2 cups to skip cooking raw chicken—just reduce broth by 1/2 cup since it won’t release juices.

Warning: Don’t even think about swapping heavy cream for milk—I tried once and ended up with sad, watery sauce. Half-and-half might work in a pinch, but honestly? Just buy the cream. Your taste buds will thank you.

Serving Suggestions for Slow Cooker Pesto Mozzarella Chicken Pasta

This dish shines bright all on its own, but here’s how I love to serve it for maximum wow-factor:

Garlic bread is mandatory – That crispy, buttery crunch is perfect for scooping up every last bit of creamy pesto sauce. (My kids fight over the “sauce-soaked” end pieces!)
A simple green salad – The fresh acidity cuts through the richness. My go-to: mixed greens with lemon vinaigrette.

Presentation tip: serve family-style right from the slow cooker—the melty cheese pulls are half the fun! Just watch those hungry hands dive in.

Storing and Reheating Leftovers

Here’s the good news—this Slow Cooker Pesto Mozzarella Chicken Pasta makes fantastic leftovers! Store it in airtight containers in the fridge for up to 3 days (though mine never lasts that long). The sauce thickens as it sits, so when reheating, splash in a tablespoon or two of chicken broth and microwave in 30-second bursts, stirring between each. The mozzarella will get creamy again—just like fresh!

Pro tip: If you’re meal prepping, leave the cheese off until reheating for that just-made stretchy goodness. Works every time!

FAQ About Slow Cooker Pesto Mozzarella Chicken Pasta

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe—saved you the trial-and-error heartache.

Can I use frozen chicken breasts?
Nope—please thaw them first! Frozen chicken lowers the cooker’s temperature too much, making the pasta gummy and the chicken rubbery. (Voice of experience: my “quick fix” dinner turned into a sad, chewy mess.) Thaw overnight in the fridge or use the defrost setting on your microwave.

Can I double this recipe?
Absolutely! Just use a larger slow cooker (7-8 quarts) so everything cooks evenly. Keep the same cook times—but definitely check that pasta at 30 minutes. More food means more liquid to heat through.

Help! My pasta turned out mushy.
Ah, the great slow cooker pasta gamble. Next time, reduce the initial cook time by 30 minutes on low (or 15 on high) before adding pasta. Also, penne holds up better than smaller shapes. Still too soft? Try the “keep warm” setting for the pasta step—gentler heat prevents overcooking.

Can I make this dairy-free?
You can, but it won’t be as luscious. Swap the heavy cream for full-fat coconut milk and use vegan mozzarella. The pesto must be dairy-free too—check labels or make your own without Parmesan. It’ll taste different, but still delicious!

Why didn’t my cheese melt properly?
Two culprits: pre-shredded cheese (those anti-caking agents!) or adding it too early. Always use freshly shredded mozzarella at the very end. If it’s still not melting, pop the lid back on for 5 more minutes—the steam works wonders.

Nutritional Information

Here’s the breakdown for one serving of Slow Cooker Pesto Mozzarella Chicken Pasta (about 1/4 of the recipe). Remember, these are estimates—your exact numbers might vary depending on your specific ingredients!

Calories: 450
Protein: 28g
Carbohydrates: 35g
Fiber: 2g
Sugar: 3g
Fat: 22g (8g saturated)
Sodium: 650mg
Cholesterol: 80mg

Note: Nutrition calculated using the exact ingredients listed in this recipe. Values will change if you make substitutions or adjust portion sizes. Always check labels for your specific brands!

While this isn’t diet food, it’s packed with protein from the chicken and healthy fats from the pesto—far better than takeout! I like to balance it with lighter meals throughout the day.

Share Your Creations

I’d love to see your Slow Cooker Pesto Mozzarella Chicken Pasta! Snap a photo and tag me—I’m always looking for new serving ideas. Did you try a fun variation? Leave a rating below so others can learn from your experience too!

Creamy 5-Ingredient Slow Cooker Pesto Mozzarella Chicken Pasta

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A simple and flavorful dish made with tender chicken, pesto, mozzarella, and pasta cooked in a slow cooker.

Author: Kitchen Hub
Prep Time: 10 mins
Cook Time: 4 hours
Total Time: 4 hours 10 mins
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 boneless, skinless chicken breasts
1 cup pesto
1 cup shredded mozzarella cheese
8 oz penne pasta
2 cups chicken broth
1/2 cup heavy cream
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Place chicken breasts in the slow cooker.
Add pesto, garlic powder, salt, and pepper.
Pour in chicken broth and heavy cream.
Cover and cook on low for 4-5 hours or high for 2-3 hours.
Shred the chicken using two forks.
Stir in uncooked pasta and cook for an additional 30-40 minutes.
Top with mozzarella cheese before serving.

Notes

Use fresh pesto for best flavor.
Adjust pasta cooking time based on your slow cooker.
Add extra cheese if desired.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 650mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg