Pesto Slow Cooker Chicken Pasta
Pesto Slow Cooker Chicken Pasta is a creamy, cheesy chicken and pasta dish made with pesto and sun-dried tomatoes that is sure to please both pasta and cheese lovers alike! Plus, most of the work is done for you in a slow cooker.
Servings: 8
Calories: 854kcal
Ingredients
- 2 pounds boneless, skinless chicken breasts, diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 jar (6.7 ounces) pesto
- 1 cup sun-dried tomatoes, chopped
- 4 cups (960 g) chicken broth
- 16 ounces cavatappi pasta
- 1 cup (238 g) heavy cream
- 8 ounces cream cheese, diced
- 3 cups (339 g) shredded mozzarella cheese
- ½ cup (25 g) grated parmesan cheese
- fresh basil, chopped for garnish
Instructions
- To the bowl of a 6-quart slow cooker, add chicken. Top with salt, pepper, pesto, sun-dried tomatoes, and chicken broth. Stir to combine.
- Cover and cook on high for 1 hour, or on low for 3-4 hours. Chicken is fully cooked when it reaches an internal temperature of 165°F.
- To the bowl of the slow cooker, add the heavy cream, cream cheese, mozzarella, and parmesan. Stir to combine, breaking down the cubed cream cheese.
- Add the uncooked pasta. Make sure the noodles are fully submerged in the liquid. Cover and continue cooking for an additional 25-30 minutes, or until the pasta is cooked through and the cheese is melted.
- Top with fresh basil. Serve warm.
Nutrition
Serving: 1serving | Calories: 854kcal