Easy Slow Cooker Pesto Chicken Pasta with Cheese

This easy weeknight slow cooker Pesto Chicken Pasta (with cheese!) comes together so quickly but tastes SO flavorful! Make this keto or low carb by omitting the pasta and serving over caulirice or spaghetti squash! I love meals with simple ingredients that make dinnertime easy!

I am a newcomer to loving pesto. Honestly, I shied away from anything with pesto for years. It just looked a bit too green, a bit too oily? for me? Oh, how I missed out!

This pesto chicken pasta is SO flavorful, so easy, so quick (well, except for the time that it spends cooking in the slow cooker WITHOUT your supervision!) that it almost seems silly to write a recipe for it.

However, I need you to try this. Therefore, I need to share the recipe! I hope you love it as much as we do!

Also, if you are doing low carb/keto, this tastes AMAZING over spaghetti squash! (you can find my recipe for cooking Spaghetti Squash in your instant pot here).

Looking for more quick weeknight meals? You will love my Chicken & Broccoli Alfredo (a keto/low carb recipe, but you can serve over pasta!), my Creamy Garlic & Mozzarella Chicken and don’t miss out on my Slow Cooker Tomato Basil soup recipe!

(Quick Crowd Sourcing: I noticed while making this slow cooker pesto chicken pasta that my slow cooker has a crack on the bottom of it! This clearly means it is time to purchase a new slow cooker. 😉

Comment below and let me know what slow cooker YOU have and if you love it! )

Pesto Chicken Pasta with Cheese

Ingredients: 

• Boneless Skinless Chicken Breasts (enough to feed your family)
• 1 small jar of pesto (I used Aldi brand)
• 1/4 cup salted butter
• 1/2 lemon
• 1/2 cup parmesan
• 4 oz shredded mozzarella
• 1 lb pasta (or spaghetti squash!) of your choice – cooked
• salt & pepper to taste

Directions: 

1. First, you’ll layer your chicken breasts (mine were frozen) on the bottom of your slow cooker. Season with salt & pepper on both sides and then top with your jarred pesto and butter. Squeeze the lemon over the top. Cook on low for 4-6 hours
2. Take your chicken out and shred it. You can do the “two fork” thing or I like to use the paddle attachment on my kitcheaid. Works every time!
3. Return the chicken to the pot and add the parmesan and pasta (or spaghetti squash). Stir it all together and taste to check to see if you need to add more salt & pepper.
4. Put shredded mozzarella over the top of the pasta and let it cook about 10-15 minutes longer until it is melted.
5. Serve!

I hope you enjoy this Pesto Chicken Pasta!