Creamy Crockpot Pesto Goat Cheese Chicken Penne Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, toast your pine nuts in a small dry skillet over medium heat for 2 to 3 minutes, stirring constantly.

This releases their natural oils and adds a wonderful nutty aroma that contrasts beautifully with the tangy chèvre cheese and fresh basil. Watch them closely, as they can go from golden to burnt very quickly.

If you want to add extra texture, consider adding a handful of fresh spinach during the final 10 minutes of cooking.

The heat from the pasta and sauce will wilt the spinach perfectly, adding a pop of color and a mild earthy flavor that complements the artichokes and sun-dried tomatoes without overpowering the main ingredients.

Variations

• Spicy Pesto Chicken: Add a teaspoon of red pepper flakes when layering the ingredients to introduce a subtle heat that cuts through the creamy chèvre cheese sauce beautifully.
• Vegetarian Version: Omit the chicken breasts and replace the chicken broth with vegetable broth. You can add extra artichokes or sautéed mushrooms to maintain the hearty texture of the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the pasta is fully cooled before refrigerating.

Freezer

Freezing is not recommended as the creamy sauce and cooked pasta may separate and lose their desired texture upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to restore the creamy consistency.

Transfer any leftovers to an airtight container once they have cooled to room temperature, which should take no longer than two hours.

Place the container in the refrigerator to keep the pasta fresh and the sauce stable. It is best to consume the leftovers within three days to ensure the texture of the pasta remains optimal.

While this dish is best served fresh, you can prepare the chicken and sauce base ahead of time and keep it refrigerated. When you are ready to serve, reheat the mixture in a pot on the stove until hot, then stir in the freshly cooked penne and mozzarella to finish the dish as instructed in the final phase.

Serving ideas

Serve this dish in warm bowls to help maintain the creamy consistency of the pesto and chèvre cheese sauce. A generous sprinkle of toasted pine nuts and fresh basil leaves on top provides a professional finish and adds a necessary crunch to the creamy pasta, making each bowl look as good as it tastes.

For a complete meal, pair this pasta with a crisp green salad tossed in a light vinaigrette.

The acidity of a simple lemon or balsamic dressing cuts through the richness of the chèvre cheese sauce, providing a refreshing contrast that rounds out the dining experience and highlights the herbaceous notes of the basil pesto.

Frequently asked questions

Recipe card

Creamy Crockpot Pesto Goat Cheese Chicken Penne

Prep 10 minCook 3 h 30 minRest 5 minTotal 3 h 45 minServes 6

Ingredients

• 2 lb chicken breasts
• 14 oz quartered artichoke hearts
• 1/2 cup sun-dried tomatoes
• 2 cups chicken broth
• 10 oz chèvre cheese log
• 1/2 cup basil pesto
• 16 oz penne pasta
• 1 cup shredded mozzarella
• 1/4 cup toasted pine nuts, for serving
• 1/4 cup fresh basil leaves, for serving

Instructions

1. Place the chicken breasts into the base of the slow cooker. Add the quartered artichoke hearts, sun-dried tomatoes, chicken broth, and the chèvre cheese log on top of the chicken.
2. Cook the mixture on the LOW setting for 3.5 hours. Once the time is up, use two forks to shred the chicken breasts directly in the slow cooker until it reaches the desired consistency.
3. Stir in the basil pesto, penne pasta, and shredded mozzarella. Continue to cook until the pasta is tender and the sauce is glossy and well-combined, then garnish with toasted pine nuts and fresh basil leaves.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

35.5 g

Carbohydrates

48 g

Fat

26.5 g

Fiber

4 g

Sugar

3.5 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.