Crockpot Chicken Pesto Farfalle: Creamy One-Pot Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and measure out the pasta, pesto, spinach, and cheeses. Have a 6-quart slow cooker ready. No need to preheat or grease the insert.

This recipe is truly dump-and-go, so all you need to do is layer the ingredients in the order given. Make sure the chicken is evenly distributed on the bottom to ensure even cooking.

Instructions

Layer and Forget

1. 1Layer the Ingredients
   Place the cubed chicken breasts in an even layer at the bottom of a 6-quart slow cooker. Scatter the farfalle pasta, fresh baby spinach, and basil pesto over the chicken, distributing them as evenly as possible.
   Look for The chicken covers the bottom, with pasta, spinach, and pesto layered on top.
   Tip No need to stir yet—the layers will meld as they cook.
2. 2Add the Cheeses
   Spoon dollops of whole-milk ricotta over the top, then sprinkle the shredded provolone evenly over everything. Do not stir.
   Look for The top is covered with creamy ricotta and a blanket of provolone.
   Tip Leaving the cheeses on top helps them melt into a creamy sauce.

At the end of this phase, the slow cooker is filled with layers of chicken, pasta, spinach, pesto, and cheeses. The ingredients should be evenly distributed, with the ricotta dollops and provolone covering the top.

The slow cooker is ready to be turned on, and the kitchen is quiet—the only sound is the promise of a delicious meal to come.

Slow Cook to Perfection

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce is bubbling gently around the edges and the aroma of pesto fills the kitchen.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If your slow cooker runs hot, check at 3 1/2 hours to avoid overcooking the pasta.
4. 4Stir and Check Doneness
   After 4 hours, stir the mixture gently to combine the melted cheeses and wilted spinach. Check that the chicken is cooked through by inserting an instant-read thermometer into a few cubes—it should read at least 165°F (74°C).
   Look for The pasta is tender, the chicken is opaque, and the sauce is creamy and cohesive.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta is still firm, continue cooking in 15-minute increments until tender.

After 4 hours on low, the slow cooker is bubbling gently, and the aroma of pesto and melted cheese fills the kitchen. The chicken is cooked through, the pasta is tender, and the sauce is creamy and cohesive. The spinach has wilted into the dish, and the cheeses have melted into a luscious coating. A quick stir brings everything together.

Serve and Savor

5. 5Serve and Enjoy
   Spoon the hot pasta onto plates or into bowls. Serve immediately, making sure each portion gets a generous amount of the creamy sauce and melted cheese.
   Look for The pasta is coated in a creamy pesto sauce with strings of melted provolone.
   Tip For a garnish, add a few fresh basil leaves if desired—though not necessary.

The pasta is hot and ready to serve. Each spoonful lifts up tender chicken, farfalle coated in pesto cream, and strings of melted provolone. The dish looks inviting, with steam rising and the vibrant green of pesto throughout. Serve immediately to enjoy the best texture and flavor.

Common mistakes

A common mistake is lifting the lid to stir during the first few hours. This releases steam and lowers the temperature, which can extend cooking time and affect the pasta's texture.

Another mistake is overcooking the pasta, which makes it mushy. Stick to the recommended time and check early if your slow cooker runs hot. Also, avoid using frozen chicken, as it can release excess water and dilute the sauce.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender. The sauce should be bubbling around the edges, and the cheeses should be fully melted and creamy.

The spinach will be wilted and incorporated into the sauce. If the pasta is still firm, continue cooking in 15-minute increments, checking each time to avoid overcooking.

• Poultry: 165°F (74°C) in the thickest part