Description
Tender chicken and pasta in a vibrant, creamy pesto sauce—all made easy in your slow cooker. Just set it and come home to a fresh, flavorful dinner everyone will love.
Ingredients
For the Slow Cooker Base:
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2 lbs (about 900g) boneless, skinless chicken thighs (preferred for juiciness) or breasts
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1 cup (about 8 oz) good-quality basil pesto (homemade or store-bought)
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1 cup (240ml) low-sodium chicken broth
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1 small yellow onion, finely diced
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6–8 cloves garlic, minced
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1 teaspoon Italian seasoning
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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½ teaspoon red pepper flakes (optional)
For the Creamy Finish & Pasta:
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1 (8 oz) block cream cheese, softened and cut into cubes
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1 cup (100g) freshly grated Parmesan cheese, plus more for serving
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½ cup (120ml) heavy cream or half-and-half (optional, for extra richness)
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12 oz (340g) short pasta like penne, fusilli, or farfalle
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2–3 cups fresh baby spinach (optional)
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Juice of ½ a lemon (optional, for brightness)
For Garnish & Serving:
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Fresh basil, chopped or torn
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Toasted pine nuts or chopped walnuts
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Additional grated Parmesan
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Lemon wedges
Instructions
Step 1: Build the Flavor Foundation
In your slow cooker, combine the diced onion, minced garlic, chicken broth, pesto, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir until well combined. Place the raw chicken thighs into the pesto mixture, turning to coat.
Step 2: The Long, Slow Simmer
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it is fall-apart tender and shreds easily with a fork.
Step 3: Shred the Chicken and Add Cream Cheese
Using two forks, carefully shred the chicken directly in the slow cooker. Add the cubed, softened cream cheese and the grated Parmesan cheese. Stir until the cream cheese is mostly melted and incorporated into the sauce, creating a creamy, cohesive base.
Step 4: Cook the Pasta
Add the uncooked, dry pasta to the slow cooker, stirring to ensure all pieces are submerged in the sauce. If the mixture seems too thick, add up to ½ cup of additional chicken broth or water. Cover and cook on HIGH for an additional 25-35 minutes. Start checking at 25 minutes—the pasta should be al dente, tender but with a slight bite.
Step 5: Final Enrichment and Adjustments
Once the pasta is cooked, stir in the heavy cream (if using) and the fresh spinach (if using). The residual heat will wilt the spinach perfectly. Stir in the lemon juice (if using) for a bright note. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Step 6: Rest and Thicken
Turn off the slow cooker. Let the dish sit, covered, for 10-15 minutes. This allows the sauce to thicken slightly as the pasta absorbs a bit more liquid and the flavors meld completely.
Step 7: Garnish and Serve
Serve the creamy pesto chicken pasta directly from the slow cooker or transfer to a serving bowl. Garnish generously with fresh basil, toasted pine nuts, and an extra sprinkle of Parmesan cheese. Serve with lemon wedges on the side for those who want an extra citrus kick.
Step 8: The Perfect Pairing
Serve with a simple side salad and warm, crusty bread to soak up every last drop of the incredible creamy pesto sauce
Notes
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5-6 Quart Slow Cooker
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Measuring cups and spoons
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Grater for Parmesan cheese
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Two forks (for shredding chicken)
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Wooden spoon or silicone spatula
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 720
- Sugar: 6g
- Sodium: 900mg
- Fat: 38g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g