Go Back

Crockpot Chicken Pesto Pasta - Easy, Comforting, and Flavor-Packed

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
  • Pesto: 1 cup basil pesto (store-bought or homemade)
  • Broth: 1 cup low-sodium chicken broth
  • Creaminess (optional but recommended): 1/2–3/4 cup heavy cream or half-and-half
  • Pasta: 12–16 ounces short pasta (penne, rotini, or fusilli)
  • Cheese: 1/2 cup grated Parmesan, plus more for serving
  • Aromatics: 3–4 cloves garlic, minced (optional if pesto is garlicky)
  • Veggies (optional): 1–2 cups cherry tomatoes, baby spinach, or steamed broccoli
  • Butter or olive oil: 1–2 tablespoons (for richness)
  • Lemon: Zest and juice of 1/2 lemon (brightens the sauce)
  • Salt and pepper: To taste
  • Red pepper flakes: Optional, for a little heat

Method
 

  1. Season the chicken: Pat chicken dry and season both sides with salt and pepper. If you like, add a pinch of red pepper flakes.
  2. Layer the base: Add chicken to the crockpot. Pour in the chicken broth and half of the pesto. Scatter in the minced garlic if using.
  3. Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until the chicken is cooked through and easily shreds. Aim for an internal temp of 165°F.
  4. Boil the pasta: About 15 minutes before the chicken is done, cook pasta in salted boiling water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
  5. Shred the chicken: Transfer chicken to a cutting board and shred with two forks. Return it to the crockpot.
  6. Make it saucy: Stir in the remaining pesto, Parmesan, and cream (start with 1/2 cup). Add butter or a drizzle of olive oil for extra richness. Taste and adjust salt and pepper.
  7. Add pasta and veggies: Stir in the cooked pasta. If using spinach, add it now so it wilts. For tomatoes or broccoli, fold them in gently. If the sauce seems thick, loosen with a splash of pasta water.
  8. Brighten and finish: Add lemon zest and a squeeze of lemon juice. Taste again and adjust seasoning. Let everything warm together on Low for 5–10 minutes.
  9. Serve: Top with extra Parmesan and a crack of black pepper. A drizzle of good olive oil is a nice touch.