One of my absolute favorite Crock Pot meals lately is this Pesto Chicken Pasta recipe. I love setting it and basically forgetting it on the weekend when I would rather be lounging around. I found the original recipe on Pinterest and tweaked it to suit my tastes.
This recipe originally had Mozzarella cheese in it, but I really didn’t like the consistency of it nor the clumpy mess it made. By simply removing the cheese from the recipe and adding it as a garnish, it not only tastes better, but don’t weigh on my stomach after eating. It’s a great lactose-free option!
You will need approximately one to one and a half pounds of boneless, skinless chicken breasts, one cup of pesto sauce, salt and pepper to taste, four tablespoons of salted butter, one tablespoon of lemon juice and one box of pasta of your choice. I used Penne.
Place all of the ingredients except the pasta into your Crock Pot. Set on low for about five to six hours. Don’t remove the lid during this time. About fifteen minutes before it’s done, cook pasta according to directions. Shred the chicken using two forks.You can see what it looks like shredded below. Place back into Crock Pot. Drain pasta and add to chicken/pesto mixture.
Serve this delicious dish with Mozzarella cheese on top and bread sticks!
1-1.5 lb Boneless, Skinless Chicken Breasts
1 Cup Pesto Sauce
4 Tbsp. Salted Butter
1 Tbsp. Lemon Juice
1 Box Pasta
Salt & Pepper, To Taste
Mozzarella Cheese,, For Garnish
1. Add all ingredients except pasta and cheese to Crock Pot.
2. Set on low for 5-6 hours without removing lid.
3. Cook pasta to box directions 15 minutes before end cooking time.
4. Remove Chicken from Crock Pot and shred using 2 forks. Return to Crock Pot.
5. Drain pasta and add to Crock Pot. Mix well.
6. Garnish with Mozzarella cheese and serve with bread sticks.
Give this recipe a try today! You won’t be disappointed! Let me know what you think in the comments. Want to check out the original recipe? Click here.