Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.

Recipe Summary

cook:
5 hrs
total:
5 hrs 10 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.

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  • Cover and cook until chicken is no longer pink inside, about 3 hours.

  • Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.

  • Cook on High 1 more hour.

  • Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.

  • Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

Cook's Notes:

You can use half-and-half in place of cream if you prefer.

Freezes well, but I recommend dividing it into smaller portions first.

Nutrition Facts

832 calories; protein 49.9g; carbohydrates 45.7g; fat 49.7g; cholesterol 230.6mg; sodium 1075mg. Full Nutrition
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