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Slow Cooker Creamy Pesto Chicken and Pasta

Rated as 4.33 out of 5 Stars

"Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich."
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5 h 10 m servings 832
Original recipe yields 8 servings


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  1. Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
  2. Cover and cook until chicken is no longer pink inside, about 3 hours.
  3. Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
  4. Cook on High 1 more hour.
  5. Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
  6. 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

Per Serving: 832 calories; 49.7 45.7 49.9 231 1075 Full nutrition

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Read all reviews 3
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I made this, but modified it kind of a lot, but the basic recipe is what I started from. I used 3 lbs. of boneless skinless chicken breasts instead of 2 and 3 cups of water instead of 2. I used ...

Made this dish for dinner last night. I followed the receipt and it turned out great. The only problem that I found is that you have to come back to it a couple of times to finish it off. It's n...

Very easy. Very delicious. Husband loved it. Pesto flavor a little strong for me, but will definitely make again with perhaps a little less pesto.