Slow Cooker Chicken Pesto Pasta
Slow-cooked chicken with homemade pesto, rotini pasta, parmesan and mozzarella cheeses.
Servings: 8
Ingredients
CHICKEN PESTO:
- 1 1/2 lbs. boneless skinless chicken breast 3 breasts
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 c. basil pesto
- 1/2 c. butter
- 1/2 lemon juiced
PASTA:
- 1 lb. rotini pasta cooked al dente and drained
- 1/2 c. grated parmesan cheese
- 1 1/2 c. shredded low-moisture mozzarella cheese
- 1/4 tsp. dried basil for garnish
Instructions
- CHICKEN PESTO: Season chicken on both sides with salt and pepper. Place chicken into the bottom of a slow cooker. Spread pesto over the top of the chicken. Drizzle with lemon juice. Slice butter into 8 tablespoons and lay over the chicken and pesto.
- Cover and cook on LOW for 5-6 hours.
- PASTA: During the last 10 minutes of cooking, boil pasta according to package directions for al dente about 7-8 minutes; drain well.
- Shred chicken in the slow cooker with 2 forks. Add the cooked pasta and parmesan cheese, stir everything together until pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta.
- Top with shredded mozzarella cheese. Cover and cook for 10-15 minutes more or until the cheese has melted.
- Garnish with dried basil. Serve in pasta bowls and enjoy!
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