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A close-up of a white bowl filled with creamy chicken pesto pasta, topped with melted cheese and a fresh parsley garnish.

Creamy Crockpot Pesto Chicken Pasta

This incredibly easy and flavorful Crockpot Pesto Chicken Pasta delivers a comforting, creamy, and vibrant meal with minimal effort. Tender chicken simmers in a rich pesto sauce before being tossed with al dente pasta for a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Sauce
  • 2 lbs boneless, skinless chicken breasts
  • 1.5 cups chicken broth low sodium
  • 1 cup heavy cream
  • 4 oz cream cheese full-fat, softened and cut into cubes
  • 1/2 cup basil pesto store-bought or homemade
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For the Pasta and Garnish
  • 12 oz penne or rotini pasta uncooked
  • 1/4 cup Parmesan cheese shredded, for serving
  • 2 tbsp fresh basil chopped, for serving

Equipment

  • 6-quart or larger Slow Cooker
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Two forks (for shredding chicken)

Method
 

Prepare the Slow Cooker Base
  1. Place the chicken breasts at the bottom of your 6-quart (or larger) slow cooker. Pour the chicken broth over the chicken.
  2. Sprinkle minced garlic, Italian seasoning, salt, and black pepper over the chicken and broth. Stir gently to combine seasonings.
Cook the Chicken
  1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
  2. Once cooked, remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Create the Creamy Pesto Sauce
  1. Add the heavy cream, cubed cream cheese, and basil pesto to the slow cooker with the shredded chicken and broth. Stir everything together until the cream cheese has melted and the sauce is smooth and creamy. This may take a few minutes, gently pressing the cream cheese against the side of the pot to help it melt.
Add Pasta and Finish
  1. Stir in the uncooked penne or rotini pasta into the slow cooker, ensuring it is mostly submerged in the sauce. If the liquid doesn't quite cover the pasta, add a splash more chicken broth or water, if needed.
  2. Cover and continue to cook on high for an additional 20-30 minutes, or until the pasta is al dente (tender but still firm to the bite). Stir occasionally during this last cooking stage to prevent sticking and ensure even cooking.
  3. Taste and adjust seasoning if necessary.
Serve
  1. Serve hot, garnished with fresh chopped basil and shredded Parmesan cheese.

Notes

For an extra kick, add a pinch of red pepper flakes with the other seasonings. If you prefer a richer flavor, you can sear the chicken breasts for 2-3 minutes per side in a skillet before adding them to the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You may need to add a splash of broth or milk when reheating to loosen the sauce.