Creamy Crockpot Parmesan Chicken Pesto Farfalle Step-by-step instructions

Before you start

Before starting, pat the chicken dry and cut it into uniform bite-sized cubes—about 1-inch pieces. Measure out the farfalle, spinach, pesto, and cheeses so everything is ready to layer. No need to pre-cook the pasta or wilt the spinach; they'll cook in the slow cooker.

Have a 6-quart slow cooker and a wooden spoon on hand. If you want a final flourish, grate extra Parmesan for serving, but it's optional. The prep takes just 10 minutes, and then the slow cooker does the rest.

Instructions

Layer and Walk Away

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Add the farfalle pasta directly over the chicken. Scatter the fresh baby spinach over the pasta, then spoon the basil pesto over the top, spreading it as evenly as possible. Sprinkle the shredded Italian cheese blend and the grated Parmigiano-Reggiano over the entire mixture.
   Look for The slow cooker should be about half full, with the chicken hidden under the pasta and greens.
   Tip No need to stir—the layers will meld as they cook.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 3 hours, or until the chicken is cooked through and the pasta is tender. Avoid lifting the lid during the first 2 hours to keep the heat in.
   Look for The aroma of pesto and cheese will fill the kitchen.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Set a timer to remind you when to check.

At the end of the first phase, the slow cooker is filled with layers: chicken on the bottom, dry pasta in the middle, and a blanket of spinach, pesto, and cheese on top. The cheese looks like a snowy cap.

Nothing is stirred, and the raw chicken is completely covered. The slow cooker is on LOW, and the lid is sealed. You can already smell the basil and garlic from the pesto as the pot warms.

Cook and Transform

3. 3Check the Chicken
   After 3 hours, carefully remove the lid. Check that the chicken cubes are cooked through by inserting an instant-read thermometer into a few pieces; they should register at least 165°F (74°C). The pasta should be al dente, and the spinach will have wilted into the sauce.
   Look for The chicken will be opaque and tender, and the cheese will be melted and bubbly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken hasn't reached temperature, replace the lid and cook for another 30 minutes.
4. 4Stir Gently
   Using a wooden spoon, gently stir the mixture to combine the melted cheese, pesto, and wilted spinach into a creamy sauce that coats the pasta and chicken. Be careful not to mash the pasta.
   Look for The sauce should look creamy and cohesive, with strings of cheese.
   Tip If the mixture seems dry, add a splash of chicken broth or water.

After three hours, the slow cooker is bubbling gently around the edges. The cheese has melted into a golden, blistered crust, and the steam carries the rich aroma of pesto and Parmesan. The spinach has wilted down to almost nothing, and the pasta is tender when pierced with a fork. The chicken is cooked through and juicy. The mixture looks cohesive, with a creamy sauce forming as you stir.

Serve and Savor

5. 5Serve Immediately
   Spoon the hot pasta onto plates or into bowls. Serve right away, while the cheese is still stretchy and the dish is steaming. Garnish with extra grated Parmesan if desired.
   Look for The pasta should be glossy with sauce and the cheese should pull into ribbons.
   Tip Pair with a simple green salad for a complete meal.

The finished dish is a creamy, cheesy pasta bake with tender chicken and farfalle coated in a glossy pesto-cream sauce. The cheese pulls into long, stretchy ribbons when you lift the spoon. The spinach is fully incorporated, adding flecks of green. It's steaming hot and ready to plate. The texture is rich and satisfying, with a slight crust on top from the melted Parmesan.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using pre-shredded cheese that doesn't melt smoothly; opt for blocks and grate them yourself.

Over-stirring can break the pasta, so stir gently just once at the end. Finally, don't skip checking the chicken temperature—visual cues aren't enough. If you use a different pasta shape, adjust the liquid accordingly; some shapes absorb more sauce.

How to tell it’s done

The dish is done when the chicken cubes register at least 165°F (74°C) on an instant-read thermometer. The pasta should be tender but still have a slight bite, and the spinach should be fully wilted.

The cheese will be melted and bubbly, and the sauce should coat the back of a spoon. If the mixture looks dry, add a splash of chicken broth. Let it rest for a few minutes after stirring—the sauce will thicken slightly as it stands.

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