Crockpot Chicken Pesto Farfalle: Creamy One-Pot Dinner

This Crockpot chicken pesto farfalle is the definition of effortless comfort food. You simply layer chicken, pasta, spinach, pesto, and two cheeses into the slow cooker, then walk away.

Hours later, you come back to a bubbling pot of creamy, cheesy pasta that tastes like you spent all day in the kitchen. It's a one-pot wonder that makes weeknight dinners feel special.

Slow cooker pasta dishes can be tricky—pasta often turns mushy or the sauce separates. But this recipe uses a method that works: layer the ingredients without stirring, cook on low, and let the steam do the work.

The result is tender chicken, perfectly cooked farfalle, and a silky sauce made from melted provolone and ricotta. It's a set-it-and-forget-it dinner that's both satisfying and elegant.

Ingredients

Why this recipe works

The key to this recipe is the layering technique. By placing the chicken at the bottom and the cheeses on top, the chicken cooks in the juices while the cheese melts and creates a creamy sauce. The pasta and spinach sit in the middle, absorbing the flavors without becoming waterlogged. This method ensures everything cooks evenly and the textures stay distinct.

Cooking on low for 4 hours allows the flavors to meld gently. The chicken becomes tender and juicy, the pasta cooks in the steam and sauces, and the spinach wilts into the dish.

The pesto infuses everything with its herbaceous brightness, while the ricotta adds creaminess and the provolone brings a savory, melty finish. It's a balanced dish that feels indulgent but is surprisingly simple.

Notes and substitutions

Use a good-quality basil pesto for the best flavor. Store-bought pesto works fine, but look for one made with olive oil and real Parmesan. The pesto is the main seasoning, so it's worth choosing a brand you enjoy. If you prefer a lighter sauce, you can reduce the pesto slightly, but the amounts given create a well-balanced dish.

This recipe calls for whole-milk ricotta and shredded provolone. Whole-milk ricotta has a creamier texture than part-skim, and provolone melts beautifully without becoming greasy.

If you can't find provolone, mozzarella or fontina are good substitutes. For the pasta, farfalle is classic, but penne or rigatoni also work well. Just be aware that different shapes may affect cooking time.

• chicken breasts: boneless skinless chicken thighs (cut into cubes)
• farfalle pasta: penne or rigatoni (adjust cooking time if needed)
• basil pesto: sun-dried tomato pesto (for a different flavor)
• provolone: mozzarella or fontina cheese

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Large spoon
• Serving spoon