Crockpot Mozzarella Chicken Pesto Farfalle: A 10-Minute Prep, Set-and-Forget Dinner

This Crockpot Mozzarella Chicken Pesto Farfalle is the ultimate set-and-forget dinner. In just 10 minutes of prep, you can layer chicken, bow-tie pasta, spinach, pesto, cream cheese, and mozzarella into the slow cooker, then walk away.

Hours later, come back to a bubbling pot of creamy, cheesy pasta that the whole family will love. The combination of tender chicken, al dente farfalle, and wilted spinach in a rich pesto-cream sauce is pure comfort food. Perfect for busy weeknights when you want a homemade meal without the fuss.

This recipe turns a handful of pantry staples into a hearty, satisfying dinner that tastes like you spent hours in the kitchen. The slow cooker does all the work: the chicken stays juicy, the pasta absorbs the pesto and cheese flavors, and the spinach wilts into the sauce.

The result is a one-pot meal that's perfect for feeding a crowd or for meal prep. With minimal cleanup and maximum flavor, this dish is sure to become a regular in your dinner rotation.

Ingredients

Why this recipe works

The slow cooker's low, steady heat gently cooks the chicken, keeping it tender and moist. The cream cheese and mozzarella melt into a velvety sauce that coats every piece of pasta.

Because the ingredients are layered rather than stirred, the flavors develop in layers, creating a more complex taste.

Using chicken breast tenderloins ensures quick, even cooking. The pasta cooks directly in the sauce, absorbing the pesto and cheese as it softens. The spinach adds a fresh, earthy note that balances the richness. This method requires no pre-cooking or browning, making it truly a dump-and-go recipe.

Notes and substitutions

For the best results, use whole-milk mozzarella—it melts more smoothly than part-skim. The cream cheese should be softened to room temperature before cubing, so it melts evenly. If you prefer a stronger garlic flavor, add a teaspoon of garlic powder or a minced clove to the mixture.

Any short pasta shape works, but farfalle holds the sauce well. If you use a thicker pasta like rigatoni, you may need to add a little extra liquid.

The pesto can be store-bought or homemade; just ensure it's a high-quality brand for the best flavor. This recipe is easily doubled for a large crowd.

• chicken breast tenderloins: Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. Thighs stay juicier during the long cook.
• farfalle pasta: Any short pasta shape like penne, rigatoni, or rotini works; adjust cook time if using a larger shape.
• fresh baby spinach: Frozen spinach (thawed and squeezed dry) can be used—add it in the last 30 minutes to avoid excess water.
• basil pesto: Use sun-dried tomato pesto or a dairy-free pesto for a different flavor profile; check the label for allergens.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Serving spoon