These slow cooker 4-ingredient creamy chicken pesto pasta packets are my home-kitchen spin on the foil packet dinners my cousin brought to our last family cookout. She stacked them right on the grill and everyone went back for seconds.
Here, we borrow that same foil-packet idea but let the slow cooker do the work: you build little individual pouches of pasta, chicken, pesto, and cream, stack them in the crock, and walk away. The result is tender pasta, juicy chicken, and a rich, basil-garlic sauce with almost no hands-on time and just four ingredients.
Serve these creamy chicken pesto pasta packets straight from the slow cooker, opening the foil at the table so everyone gets a whiff of the steam and basil. A simple green salad with a bright vinaigrette balances the richness nicely, and garlicky toasted bread or a crusty baguette is perfect for catching any escaped sauce. A crisp white wine like Pinot Grigio or a light-bodied red such as Chianti pairs well, and for a non-alcoholic option, try sparkling water with lemon to cut through the creaminess.
Slow Cooker Creamy Chicken Pesto Pasta Packets
Servings: 6
Lightly grease the inside of a large slow cooker crock with a thin film of oil or nonstick spray to make cleanup easier in case any packets leak.
Tear 6 large sheets of heavy-duty aluminum foil, each about 12 x 16 inches. If using regular foil, double-layer each packet to prevent tearing and leaking.
In a large bowl, combine the heavy cream and basil pesto. Whisk until smooth and evenly blended; this is your creamy pesto sauce base.
Add the uncooked pasta and the chicken pieces to the bowl with the creamy pesto sauce. Toss well until every piece of pasta and chicken is coated. The mixture will look quite saucy; that moisture is important because the pasta cooks in the packet.
Divide the creamy chicken-pasta mixture evenly among the foil sheets, mounding it in the center of each sheet. Try to keep the mixture in a compact pile so the packets seal tightly.
Fold each foil sheet up into a packet: bring the long sides together over the filling and fold them down tightly several times, then fold in the short ends to seal completely. You want snug, well-sealed packets so the steam stays inside and cooks the pasta and chicken evenly.
Place the foil packets in the slow cooker, seam side up. Stack them in layers if needed, staggering the seams so the packets sit as flat as possible. It’s fine if they overlap; just avoid crushing them.
Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours. Cook time will vary slightly based on your slow cooker and the shape of your pasta. The packets are done when the chicken is cooked through (internal temperature at least 165°F/74°C) and the pasta is tender.
Once cooked, turn off the slow cooker and carefully lift one packet out with tongs. Open it cautiously away from your face—hot steam will escape—and check a piece of pasta and chicken for doneness. If needed, reseal and cook another 20 to 30 minutes.
When ready to serve, open each packet and, if desired, sprinkle the top with freshly grated Parmesan cheese. You can serve the packets directly from the foil for a casual, cookout-style presentation, or slide the contents into bowls. Serve hot, spooning any extra creamy pesto sauce from the foil over the top.
For a slightly lighter version, you can swap half of the heavy cream for whole milk or half-and-half, understanding the sauce will be a bit thinner. If your pesto is very thick, loosen it with a few tablespoons of water before mixing with the cream so the pasta has enough moisture to cook.
To add vegetables without increasing the official ingredient count, you can tuck a handful of baby spinach or a few halved cherry tomatoes into each packet—both cook quickly and pair well with pesto. If you prefer dark meat, boneless, skinless chicken thighs stay especially tender in this moist, sealed environment; just trim excess fat and cut them into bite-size pieces.
For a bit of texture, open the packets at the end and sprinkle with toasted breadcrumbs or crushed garlic croutons along with the Parmesan. Food safety tips: Always start with fully thawed chicken; frozen chicken in foil packets can cook unevenly and stay in the temperature danger zone too long.
Cut the chicken into uniform 1-inch pieces so it cooks at the same rate as the pasta. Use a food thermometer to confirm the chicken reaches at least 165°F (74°C) in the center of the packet. Do not leave cooked packets sitting in the slow cooker on the “warm” setting for more than 2 hours; transfer leftovers to shallow containers, cool quickly, and refrigerate. Reheat leftovers thoroughly until steaming hot before eating.