Creamy Crockpot Parmesan Chicken Pesto Farfalle Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a high-quality pesto made with fresh basil, pine nuts, and good olive oil. If your pesto is very thick, thin it with a tablespoon of water or chicken broth before adding it to the slow cooker.

You can also stir in a splash of heavy cream at the end for extra richness, though the cheese already provides plenty of creaminess.

To ensure even cooking, cut the chicken into similar-sized cubes so they cook at the same rate. If you prefer a spicier dish, add a pinch of red pepper flakes with the pesto. For a more golden top, you can place the slow cooker insert under the broiler for a few minutes after cooking—just be sure the insert is broiler-safe.

Variations

• Add Vegetables: Stir in 1 cup of chopped zucchini or bell peppers with the spinach for extra color and nutrition. You can also add a handful of cherry tomatoes at the end for a burst of freshness.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño to the pesto layer for a subtle heat that balances the richness of the cheese.
• Use Chicken Thighs: Swap the chicken breasts for boneless, skinless thighs. They're more forgiving and stay extra moist during the long cook time. Cut them into similar-sized pieces.
• Make It Gluten-Free: Use gluten-free farfalle or another short pasta shape. Check that the pesto and cheese are gluten-free as well. The cooking time may be slightly shorter, so check the pasta for doneness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or in a saucepan over medium-low heat with a splash of broth until hot.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of chicken broth or water when reheating to loosen it.

Reheat gently in the microwave or on the stovetop until warmed through. The dish tastes even better the next day as the flavors meld.

You can assemble the entire dish up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on LOW for 3 to 4 hours, adding about 30 minutes to the cooking time since the ingredients start cold. Alternatively, you can cook the dish fully, let it cool, and refrigerate for up to 4 days before reheating.

Serving ideas

Serve this pasta hot, straight from the slow cooker, with a generous spoonful of the sauce.

It's a complete meal on its own, but it pairs beautifully with a crisp green salad dressed with lemon vinaigrette and a slice of crusty garlic bread to soak up any extra sauce. For a lighter touch, serve it alongside roasted vegetables like zucchini or bell peppers.

For a family-style presentation, bring the slow cooker to the table and let everyone serve themselves. The stretchy cheese and fragrant steam make it a crowd-pleaser. You can also portion it into bowls and top with extra grated Parmesan and a few fresh basil leaves for a pop of color. Leftovers make a great lunch—pack them in a thermos to keep warm.

Frequently asked questions

Recipe card

Creamy Crockpot Parmesan Chicken Pesto Farfalle

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb boneless, skinless chicken breasts, cut into bite-sized cubes
• 12 oz farfalle (bow-tie) pasta
• 5 oz fresh baby spinach
• 1 cup basil pesto
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

42 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.