Crock Pot Pesto Mozzarella Chicken Pasta
Ingredients
- 1.5 lb Chicken breasts or tenderloins
- 0.5 tsp Salt
- 0.5 tsp Pepper
- 1 cup Pesto (I used Meditalia, a jarred version)
- 0.25 cup Salted butter
- 0.5 Lemon, juiced
Add these items in at the 4 Hour mark:
- 1 lb Rotini, cooked and drained (1 box worth, I used the veggie tri-color rotini for some extra color!)
- 0.5 cup Parmesan (I used VioLife Just Like Parmesan, non-dairy)
- 2 cup Shredded mozzarella (I used Lisanatti Foods Almondmilk Mozzarella, my favorite!)
- 0.25 tsp Basil (for garnish)
Instructions
- Start by spraying crock pot with Pam or other non-stick spray.
- Add the chicken to the slow cooker. Sprinkle with salt and pepper.
- Poke holes in the chicken with a fork and spread the pesto onto the chicken, which helps distribute the flavors better.
- Juice 1/2 of a lemon and pour over the chicken, and cut the butter into slices and lay over the chicken as well.
- Cover and cook on LOW for 4-5 hours without opening the lid during the cooking time.
- At about the 4 hour mark, cook the pasta in salted water, according to the package directions, and drain well.
- Shred the chicken with 2 forks (in a separate bowl if that's easier!). Add the cooked pasta, mozzarella, and parmesan cheese, stirring everything until the pasta is coated with the pesto sauce and the chicken is evenly dispersed throughout the pasta. Cover for about 10-15 more minutes or until the cheese has melted (may take longer for non-dairy cheeses, about 15-20).
- Serve and enjoy!
Notes
- I used chicken tenderloins for this recipe, so mine only needed 4 hours to cook, however, if you're using chicken breasts, it might take the full 5-6 hours.
- If you are a dairy-eating person, feel free to use normal cheese instead of the non-dairy versions. I did give this to my friends who don't have a dairy allergy, and they couldn't tell the difference between cheeses. They went back for seconds and thirds! This recipe is a crowd-pleaser 🤗