Creamy Crockpot Parmesan Chicken Pesto Farfalle

This slow cooker pasta is the ultimate set-it-and-forget-it dinner. Toss chicken, farfalle, spinach, pesto, and a mountain of cheese into the Crockpot, then go about your day.

Hours later, you'll lift the lid to a bubbling, golden-topped casserole that tastes like it simmered all day—because it did. The chicken comes out tender, the pasta soaks up the pesto cream, and the cheese melts into a luscious sauce. It's a one-pot wonder that makes weeknights feel special.

Parmesan Chicken Pesto Farfalle is a dump-and-go slow cooker meal that turns simple pantry staples into a comforting, Italian-inspired dinner. The video shows the magic: raw chicken cubes and dry farfalle go into the pot, topped with spinach, pesto, and a double dose of cheese.

After a few hours on low, everything transforms into a creamy, cheesy pasta bake that needs nothing more than a spoon to serve. This recipe is perfect for busy evenings when you want a home-cooked meal without hovering over the stove. Just layer the ingredients, cover, and let the slow cooker work its quiet alchemy.

Ingredients

Why this recipe works

The slow cooker's gentle, moist heat works wonders on chicken breast cubes, keeping them tender and juicy rather than dry and chewy. Because the chicken is cut into bite-sized pieces, it cooks quickly and evenly, absorbing the pesto's herbal brightness as it simmers.

The farfalle, meanwhile, cooks directly in the pot, soaking up the liquid released by the spinach and cheese to become perfectly al dente—not mushy, thanks to the controlled temperature.

Layering the ingredients in the order shown—chicken on the bottom, pasta on top, then greens and cheese—creates a self-basting environment. The chicken releases juices that steam the pasta, while the spinach wilts and contributes moisture, and the cheeses melt into a creamy sauce that coats every piece. The result is a cohesive dish that tastes like it was stirred and monitored, but it wasn't. The hands-off method is the secret to its appeal.

Notes and substitutions

For the best texture, use a good-quality basil pesto—either homemade or a refrigerated brand from the supermarket. The pesto provides both flavor and moisture, so avoid a dry, jarred variety that may be too thick.

Freshly grated Parmigiano-Reggiano makes a difference; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. The Italian cheese blend adds melty richness, so choose one with mozzarella, provolone, and Parmesan for maximum stretch.

Farfalle, or bow-tie pasta, holds up well in the slow cooker and catches the sauce in its folds. If you prefer a different shape, penne or rigatoni work just as well. This recipe calls for a 6-quart slow cooker; if yours is smaller, reduce the ingredients proportionally. The dish is forgiving—if you're short on time, you can cook on HIGH for 1 1/2 to 2 hours, but check the chicken temperature to be safe.

• chicken breasts: boneless, skinless chicken thighs—use the same amount; they stay extra moist.
• farfalle: penne, rigatoni, or other short pasta shapes work well.
• basil pesto: sun-dried tomato pesto for a different flavor profile.
• Italian cheese blend: shredded mozzarella or provolone for a milder taste.

Equipment

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