Slow Cooker Chicken Pesto Pasta
Slow Cooker Chicken Pesto Pasta combines tender shredded chicken, basil pesto, cream cheese, penne, and Parmesan for an easy, creamy dinner.
Prep: 10 min · Cook: 250 min · Yield: 4 · Method: Slow Cooker
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.333 cup pesto
- 0.5 cup chicken broth
- 4 ounces cream cheese
- 8 ounces penne
- 0.333 cup parmesan cheese
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Place the chicken breasts in a 6-quart slow cooker. Add the pesto, chicken broth, kosher salt, and black pepper, turning the chicken to coat. Cover and cook on low for 4 hours, or until the thickest part reaches 165°F (74°C). (about 240 min) — Low; chicken must reach 165°F (74°C)
- Transfer the cooked chicken to a bowl and shred it with two forks. Return it to the slow cooker and stir in the cream cheese until melted and smooth. (about 5 min) — Keep warm
- Meanwhile, cook the penne in a large pot of salted boiling water according to the package directions until al dente. Drain well. (about 10 min) — Boiling water
- Stir the drained penne and Parmesan into the slow cooker until the pasta is evenly coated and the cheese has melted. Serve hot. (about 5 min) — Keep warm