This Slow Cooker Alfredo Pesto Chicken and Pasta is a creamy, dreamy dish that practically cooks itself. Tender chicken, perfectly al dente pasta, and a rich, velvety sauce come together in just 5 hours of hands-off cooking. The blend of savory pesto and indulgent Alfredo creates a flavor explosion that’s both comforting and elegant.
Every bite offers a delightful mix of textures—juicy chicken, silky sauce, and hearty pasta—all infused with aromatic herbs and a hint of garlic. With only 8 minutes of prep, this meal is a lifesaver for busy days, delivering restaurant-quality comfort without the fuss. It’s a crowd-pleaser that’s as satisfying as it is simple to make.
Gather Your Ingredients
- 5 boneless, skinless chicken breasts (thawed if frozen)
- 15 ounces Alfredo sauce (1 jar, store-bought or homemade)
- ½ cup prepared basil pesto (store-bought or homemade)
- 2 (14 ounce) cans diced tomatoes (undrained)
- 16 ounces penne pasta (1 package, or substitute with your favorite pasta)
- ½ cup freshly shredded Parmesan cheese (optional topping)
- 2 Tablespoons fresh chopped basil (optional topping)
- 2 tomatoes, diced (optional topping)
Step-by-Step Instructions
- Prepare the slow cooker: Lightly spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
- Add the chicken: Place the chicken breasts in a single layer at the bottom of the slow cooker.
- Combine the sauces and tomatoes: Pour the Alfredo sauce, pesto, and undrained diced tomatoes evenly over the chicken.
- Cook the chicken: Cover and cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
- Cook the pasta: About 20 minutes before the chicken is done, cook the pasta according to the package instructions. Drain well and set aside.
- Shred the chicken: Once the chicken is cooked, use two forks to shred it directly in the slow cooker. It should pull apart easily.
- Combine chicken and pasta: Add the cooked pasta to the slow cooker and mix everything together until well combined.
- Serve and garnish: Dish out servings and top with optional toppings like freshly shredded Parmesan cheese, chopped basil, and diced tomatoes for added freshness and flavor.
Creative Sauce and Topping Ideas
Switch up the flavors by using sun-dried tomato pesto instead of basil pesto for a tangy twist. For a creamier texture, stir in 1/2 cup of heavy cream or cream cheese during the last 30 minutes of cooking. Top with toasted pine nuts or crushed red pepper flakes for added crunch and heat.
Perfect Pairings: Serving Suggestions
Serve this dish with a side of garlic bread or a crisp Caesar salad for a complete meal. For a lighter option, pair it with steamed broccoli or roasted asparagus. Don’t forget a glass of white wine or sparkling water with lemon to complement the rich flavors!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or chicken broth to the pasta before microwaving to keep it creamy. For larger portions, warm it in a skillet over medium heat, stirring occasionally.
Time-Saving Tips for Busy Cooks
Use pre-cooked rotisserie chicken instead of raw chicken breasts to cut down on cooking time. Simply shred the chicken and mix it with the sauce and pasta during the last 30 minutes of cooking. You can also use pre-chopped basil and pre-shredded Parmesan to save on prep time.
Recipe Variations to Try
For a vegetarian version, swap the chicken for sautéed mushrooms or canned chickpeas. If you prefer a spicier kick, add 1 teaspoon of chili powder or a diced jalapeño to the sauce. Experiment with different pasta shapes like farfalle or rigatoni for a fun twist!
Slow Cooker Alfredo Pesto Chicken and Pasta
Equipment
- slow cooker
Ingredients
- 5 boneless, skinless chicken breasts
- 15 ounces alfredo sauce 1 jar
- ½ cup prepared basil pesto
- 2 cans diced tomatoes 14 ounce cans
- 16 ounces penne pasta 1 package, or your favorite pasta
- ½ cup freshly shredded parmesan cheese optional topping
- 2 Tablespoons fresh chopped basil optional topping
- 2 tomatoes diced, optional topping
Instructions
- Spray slow cooker with non-stick cooking spray.
- Place chicken in the bottom of the slow cooker.
- Pour Alfredo sauce, pesto, and tomatoes (undrained) on top of chicken.
- Cook on low heat for 5-6 hours (or high heat for 3-4 hours) or until chicken is cooked through.
- Near the end of the cooking time, cook the pasta according to the package directions and drain well.
- Remove chicken from slow cooker and shred using 2 forks (it should come apart fairly easy).
- Add the chicken and pasta back to slow cooker and mix together.
- Serve topped with fresh Parmesan cheese, fresh basil, and fresh diced tomatoes (optional toppings).