This slow cooker 4-ingredient pesto chicken pasta is the kind of quick comfort food that feels like a hug at the end of a long day. It reminds me of the casseroles we used to bring to neighbors after a new baby or a rough patch, only this one practically cooks itself while you go about your day. A jar of bright green basil pesto, a little cream, some chicken, and a box of noodles come together into the most flavorful, velvety sauce that soaks into every curve of the pasta. It’s not a fussy Italian dish, just good, honest Midwestern-style comfort with a bit of bright herby flair, perfect for potlucks, Sunday suppers, or when a dear friend shows up at your door with a warm slow cooker and a promise that everything will be okay.
Spoon this pesto chicken pasta straight from the slow cooker into warm bowls and let everyone help themselves. It’s rich and creamy, so I like to balance it with something crisp and simple: a green salad with a light vinaigrette or some sliced cucumbers and cherry tomatoes. Garlic bread, buttered French bread, or warm dinner rolls are wonderful for mopping up the extra sauce. If you enjoy a little extra color on the table, add steamed green beans or broccoli on the side. A sprinkle of extra black pepper or a few red pepper flakes at the table lets folks adjust the flavor to their liking, and a glass of iced tea or lemonade fits right in with this easy, homey meal.
Slow Cooker 4-Ingredient Pesto Chicken PastaServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 cup prepared basil pesto (from a jar or homemade, well-stirred)
2 cups heavy cream or half-and-half
12 ounces dry rotini pasta (about 3/4 of a 16-ounce box)
Directions
Lightly grease the inside of your slow cooker with a bit of oil or nonstick spray so the sauce doesn’t stick too much.
Place the chicken breasts in a single layer in the bottom of the slow cooker.
In a medium bowl, whisk together the basil pesto and the heavy cream (or half-and-half) until the mixture is smooth and evenly green. This will be your bright, creamy sauce base.
Pour the pesto cream sauce over the chicken in the slow cooker, making sure the chicken is mostly covered. Use a spoon to nudge the chicken around if needed so the sauce gets underneath and around each piece.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 hours, or on HIGH for about 2 to 2 1/2 hours, until the chicken is very tender and shreds easily with a fork. Every slow cooker runs a little differently, so start checking on the earlier side the first time you make it.
When the chicken is tender, use two forks to shred it right in the slow cooker. Shred it into bite-sized pieces, stirring as you go so the meat gets well coated in the creamy pesto sauce. At this point you should see a thick, bright green, very saucy mixture.
Taste the sauce and chicken, and if you’d like you can add a pinch of salt or pepper, but remember the pesto usually has plenty of seasoning built in. Stir again and put the lid back on to keep everything warm while you cook the pasta.
Cook the rotini pasta in a large pot of well-salted boiling water according to the package directions, but check it a minute or two early. You want it just barely al dente so it can soak up some of the sauce without turning mushy. This usually takes about 8 to 10 minutes, depending on the brand.
Drain the cooked pasta very well, shaking off as much water as you can. Do not rinse the pasta; you want a little starch left on the noodles to help the sauce cling.
Add the hot, drained rotini directly into the slow cooker with the shredded chicken and pesto cream sauce.
Gently fold and toss the pasta into the sauce using a large spoon or tongs, turning from the bottom so every curve of the rotini gets coated. The mixture should look creamy, saucy, and a vivid green, with the shredded chicken tucked in among the noodles.
Put the lid back on the slow cooker and let the pasta sit on WARM for about 5 to 10 minutes. This short rest lets the noodles absorb some of the sauce while staying soft and tender, giving you that cozy, casserole-like texture with plenty of extra sauce still in the pot.
Give everything one last stir, making sure the sauce is evenly distributed and nothing is sticking to the sides. Serve the pesto chicken pasta straight from the slow cooker, spooning it into bowls while it’s hot and creamy.
Variations & Tips
If your household likes extra saucy pasta, you can stir in an additional 1/2 cup of cream at the end to loosen things up before serving. For a little more richness, sprinkle in a handful of grated Parmesan or Romano cheese after you add the pasta, stirring until it melts into the sauce. If you prefer darker meat, boneless, skinless chicken thighs work just as well and stay very tender; just trim excess fat before adding to the slow cooker. To stretch the meal for a bigger family, bump the pasta up to a full 16-ounce box and add another 1/2 cup of cream, keeping the same amount of chicken and pesto. For a bit of color and vegetable goodness without complicating things, you can stir in a couple of handfuls of fresh baby spinach or thawed frozen peas during the last 5 to 10 minutes on WARM; they’ll soften right into the creamy sauce. If you need to make this ahead for company or a church supper, cook it as directed, then keep it on WARM with the lid on, stirring every so often and adding a splash of cream if it thickens too much. Leftovers reheat nicely on the stovetop over low heat with a spoonful or two of cream or milk stirred in to bring back that silky, bright green sauce.
