Ingredients
Scale
- 1 1/2 lbs. chicken breasts (1.5–2 pounds works fine, 3 chicken breasts)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8.1 oz. jarred pesto (check ingredients for nut allergies)
- 1/2 cup salted butter
- 1/2 lemon
- 1 lb. dried rotini pasta (cooked and drained)
- 1/2 cup grated parmesan (powdery shake bottle type)
- 2 cups shredded mozzarella
- 1/4 tsp. dried basil (for garnish)
Instructions
- Add chicken to the slow cooker. Sprinkle with salt and pepper.
- Spread pesto over the chicken. Squeeze lemon juice over it.
- Cut butter into slices and lay over the chicken.
- Cover and cook on low for 5-6 hours without opening the lid.
- Near the end of cooking, cook pasta according to package directions and drain.
- Shred chicken with 2 forks.
- Add cooked pasta and parmesan cheese. Stir until pasta is coated and chicken is evenly mixed.
- Sprinkle mozzarella cheese over the pasta. Cover for 15 minutes until cheese melts.
- Serve and enjoy.
Notes
- Check pesto ingredients for nut allergies.
- Use freshly grated parmesan for better flavor if preferred.
- Adjust salt if using unsalted butter.
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg