Slow-Cooker Parmesan Garlic Chicken Pesto Farfalle Step-by-step instructions

Before you start

Before you start, cut the chicken breast tenderloins into 1-inch pieces and mince the garlic. Measure out the pasta, pesto, spinach, and cheeses. Have the chicken broth ready. No need to pre-cook anything; everything goes into the slow cooker raw.

Make sure your slow cooker is clean and dry. If you want to save time, you can prep the ingredients the night before and store them in the refrigerator, then assemble and cook in the morning.

Instructions

Layer Everything

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Sprinkle the minced garlic over the chicken. Add the farfalle pasta on top, then scatter the baby spinach over the pasta. Spoon the basil pesto over the spinach and spread it as evenly as possible. Pour the chicken broth around the edges of the pot.
   Look for The ingredients form distinct layers, with the chicken at the bottom and pesto on top.
   Tip Do not stir after adding the broth; the layers will meld during cooking.
2. 2Top with Cheeses
   Sprinkle the shredded Italian four-cheese blend evenly over the top of the slow cooker contents. Finish with the freshly grated Parmigiano-Reggiano, covering the surface completely.
   Look for A thick layer of cheese blankets the top of the mixture.
   Tip Grate the Parmigiano-Reggiano fresh for the best melt and flavor.

At the end of phase 1, the slow cooker contains distinct layers: chicken at the bottom, then pasta, spinach, pesto, and a thick blanket of cheese on top. The ingredients look dry and separate, but that's okay. The broth is at the edges, and the pesto is dolloped on the spinach. Do not stir; just cover and cook.

Slow-Cook and Check

3. 3Slow-Cook 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 of cooking to maintain heat and moisture.
   Look for The sauce bubbles gently around the edges, and the cheese melts into a golden crust.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the mixture looks dry at the 3-hour mark, add an extra 1/4 cup of chicken broth.
4. 4Check Chicken Temperature
   After 4 hours, check that the chicken is fully cooked by inserting an instant-read thermometer into a few pieces. The temperature should read at least 165°F (74°C). If not, continue cooking for another 30 minutes and check again.
   Look for Juices run clear, and the chicken is tender and easily shreds with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcook, or the chicken will become dry.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The cheese has melted into a golden, slightly crispy crust. When you lift the lid, steam escapes with the aroma of garlic and basil. The chicken is cooked through, and the pasta is tender. The sauce is creamy and coats the back of a spoon.

Stir and Serve

5. 5Stir and Rest
   Turn off the slow cooker. Gently stir the mixture to combine the melted cheese and pesto into the pasta and chicken. Let it rest for 5 to 10 minutes before serving, allowing the sauce to thicken slightly.
   Look for The sauce clings to the pasta and chicken, and the cheese is fully melted.
   Tip Resting helps the pasta absorb excess liquid and prevents a watery sauce.
6. 6Serve Hot
   Spoon the pasta onto plates or into bowls. Serve immediately, garnishing with extra grated Parmesan if desired. The dish is best enjoyed fresh and hot.
   Look for Steam rises from the creamy, cheesy pasta as it is served.
   Tip Pair with a simple green salad for a complete meal.

After stirring, the sauce is even and creamy, coating every piece of pasta and chicken. The spinach is fully wilted and incorporated.

The dish looks like a classic baked pasta, with molten cheese stretching from the spoon. Resting for a few minutes thickens the sauce slightly. Serve hot, with steam rising from the plate.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is using fresh pasta, which can turn to mush. Also, be careful not to overcook the chicken, as it can become dry.

If the dish seems too dry, add a splash of broth, but avoid adding too much liquid, as it can make the pasta soggy. Finally, do not stir during cooking; the layers are intentional.

How to tell it’s done

The dish is done when the chicken registers at least 165°F (74°C) on an instant-read thermometer and the pasta is tender but still has a slight bite. The cheese on top should be melted and lightly golden.

The sauce should be thick and creamy, not watery. If the pasta is still hard after 4 hours, continue cooking in 15-minute increments until it reaches the desired texture.

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