Description
Slow cooker chicken mozzarella pasta recipe with tender chicken, pesto sauce, and pasta topped with melted mozzarella for an easy, comforting dinner.
Ingredients
Units
Scale
- 1 1/2lbs boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup jarred pesto
- 1/4 cup salted butter
- Juice of 1/2 lemon
- 1lb rotini pasta (cooked and drained)
- 1/2 cup parmesan cheese
- 2 cups shredded mozzarella
- 1/4 teaspoon dried basil (for garnish)
Instructions
- Add the chicken breasts to the bottom of a slow cooker. Sprinkle the chicken breasts with salt and pepper to taste. Spread pesto over the chicken, then squeezes on the lemon juice.
- Cut the butter into slices and place over the chicken. Cover and cook on low for 5-6 hours. Near the end of the cooking time, cook the pasta according to package directions. Drain well.
- Shred the chicken in the crockpot using 2 forks. Add the cooked pasta and the parmesan cheese, stir until everything is coated with the buttery pesto sauce and the chicken is mixed well into the pasta.
- Add the mozzarella cheese in the crockpot over the pasta. Cover and cook for 15 minutes more or until the cheese has melted.
Nutrition
- Serving Size:
- Calories: 743
- Sugar: 3.9 g
- Sodium: 1109.2 mg
- Fat: 30.9 g
- Carbohydrates: 62 g
- Protein: 52 g
- Cholesterol: 114.6 mg