Slow Cooker Pesto Mozzarella Pasta Recipe

If you’re looking for a creamy, cheesy, and ultra-cozy family dinner, Slow Cooker Pesto Mozzarella Pasta is about to become your new weeknight favorite. Tender chicken simmers all day in herby pesto and butter, then gets tossed with melty mozzarella and perfectly cooked rotini for comfort food that feels downright celebratory—without the fuss.

Ingredients You’ll Need

One of the best parts of this Slow Cooker Pesto Mozzarella Pasta is its unfussy ingredient list. Each element is simple, but together they create a dish that’s both bold and satisfyingly creamy—don’t skip any if you want that true “wow” flavor!

• Chicken breasts (1.5–2 lbs): These become juicy and tender as they soak up all that flavorful pesto in the slow cooker.
• Salt & pepper: Just enough to season the chicken and make each bite pop.
• Jarred pesto (about 8 oz): Store-bought pesto is the shortcut hero here—sharp, herby, and packed with umami. Check the label if you’re avoiding nuts!
• Salted butter (1/2 cup): Sliced and layered over the top, butter melds with the pesto, making the sauce silkier and ultra-rich.
• Half a lemon: Fresh lemon brightens everything up and balances the richness; just a quick squeeze over the chicken does the trick.
• Dried rotini pasta (1 lb, cooked & drained): Those spirals are perfect for capturing the lush sauce and bits of chicken in every forkful.
• Grated parmesan (1/2 cup): That sharp, nutty flavor we all love adds complexity and depth—use the classic shaker style or fresh!
• Shredded mozzarella (2 cups): For gooey, stringy cheese pulls that make every serving irresistibly comforting.
• Dried basil (1/4 tsp, to garnish): It’s the finishing touch for a pop of color and a hint of extra herbiness.

Variations

Craving something a little different, or need to accommodate what’s in your pantry? Slow Cooker Pesto Mozzarella Pasta is a dream to tweak—just follow your taste buds and experiment!

• Vegetarian Twist: Skip the chicken and add canned chickpeas or sautéed mushrooms and zucchini for a hearty meatless version.
• Swap the Protein: Substitute chicken thighs, cooked Italian sausage, or even shredded rotisserie chicken for a new flavor profile.
• Go Gluten-Free: Use your favorite gluten-free rotini noodles—just cook them separately and stir in before serving.
• Extra Veggies: Toss in sun-dried tomatoes, baby spinach, or roasted red peppers for pops of color and extra nutrition.

How to Make Slow Cooker Pesto Mozzarella Pasta

Step 1: Layer Ingredients in the Slow Cooker

Start by arranging the chicken breasts in the bottom of your slow cooker. Sprinkle them generously with salt and pepper for initial seasoning. Spread the jarred pesto over the chicken, squeeze half a lemon right over the top, then finish by layering slices of butter across everything. This simple setup guarantees each bite will be drenched in rich, herby flavor.

Step 2: Slow Cook Until Tender

Cover and set your slow cooker to low for 5–6 hours, resisting the urge to peek (really, every time you open the lid, heat escapes and slows things down!). The chicken will become fork-tender and soak up the buttery pesto sauce beautifully.

Step 3: Boil the Pasta

Toward the end of the cooking time, get your rotini boiling in a large pot of salted water. Cook it until al dente—just firm enough to hold up to all that cheesy sauce. Drain well so your finished pasta isn’t watery.

Step 4: Shred & Combine

Remove the chicken from the slow cooker and shred it right in the crock with two forks (so satisfying!). Add your hot, drained pasta and the parmesan cheese, stirring everything together until the pasta is coated in that glorious pesto-butter sauce and the chicken is evenly dispersed.

Step 5: Add Cheese and Melt

Sprinkle the shredded mozzarella across the top and cover the slow cooker again. Let it sit for about 15 minutes—just until the cheese is perfectly melted and irresistibly gooey. Sprinkle with dried basil for that restaurant-worthy finish, and serve it up warm!

How to Serve Slow Cooker Pesto Mozzarella Pasta

Garnishes

Take your Slow Cooker Pesto Mozzarella Pasta over the top with a generous sprinkle of freshly grated parmesan, an extra dash of dried (or fresh!) basil, and a crack of black pepper. For a pop of color, scattered chopped parsley or a handful of halved cherry tomatoes look gorgeous and taste even better.

Side Dishes

Balance the richness with a zippy arugula salad drizzled with lemon vinaigrette, or serve up garlic bread for scooping up every last bit of cheesy sauce. For a heartier meal, pair with oven-roasted asparagus or a simple medley of sautéed spring vegetables.

Creative Ways to Present

Serve Slow Cooker Pesto Mozzarella Pasta in a big, family-style bowl at the center of the table, or portion it into individual mini-casserole dishes for a dinner party flourish. Top with extra mozzarella and place under the broiler for 2-3 minutes for a bubbly, golden finish—absolutely stunning and extra delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Pesto Mozzarella Pasta keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, making it a fantastic next-day lunch or easy weeknight repeat!

Freezing

Want to save some for later? Let the pasta cool completely, then transfer to a freezer-safe container. It freezes well for up to two months—just know the texture may get a tad softer after thawing, but it’s still super tasty.

Reheating

For best results, reheat in the microwave with a splash of milk or chicken broth to keep things creamy. Stir halfway through for even heating. You can also reheat gently on the stove over low heat, stirring often to prevent sticking.

FAQs

Final Thoughts

Whether you’re cooking for family, meal prepping for the week, or hosting friends, Slow Cooker Pesto Mozzarella Pasta delivers big flavor without big effort. Give it a try—you’ll be greeted by melty cheese, savory chicken, and herby pesto every time, and I promise you’ll be back for seconds!

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