Slow-Cooker Parmesan Garlic Chicken Pesto Farfalle Tips, FAQ & printable recipe

Tips for success

For a richer flavor, use a combination of chicken broth and white wine, but keep the total liquid the same. If you prefer a spicier kick, add a pinch of red pepper flakes with the garlic.

To make it extra cheesy, stir in an additional 1/2 cup of shredded mozzarella after cooking, just before serving.

This recipe is highly customizable. Swap the chicken for Italian sausage or omit it entirely for a vegetarian version.

You can also add mushrooms, zucchini, or bell peppers along with the spinach. The slow cooker makes it easy to adapt to what you have on hand.

Variations

• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add an extra cup of spinach or some sliced mushrooms for heartiness. Cook on low for 3 hours, as the pasta will cook faster without the meat.
• Spicy Pesto: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the garlic. Use a spicy arrabbiata pesto if available. The heat balances the creamy cheese and basil.
• Creamy Alfredo Twist: Replace half of the pesto with a jarred Alfredo sauce. This adds extra creaminess and a milder flavor. Reduce the chicken broth to 3/4 cup to compensate for the extra sauce.
• Sun-Dried Tomato Pesto: Substitute the basil pesto with sun-dried tomato pesto. This gives a sweeter, more intense tomato flavor. Add a handful of chopped sun-dried tomatoes along with the spinach for extra texture.

Storage and make-ahead

Fridge

Store leftovers in the refrigerator for up to 4 days in an airtight container.

Freezer

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

Reheat

Reheat in the microwave or on the stovetop with a splash of broth or water to loosen the sauce. Stir occasionally until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to restore creaminess.

The pasta will absorb liquid as it sits, so adding a little broth helps revive the sauce.

You can assemble the entire slow cooker the night before and refrigerate it. In the morning, place the pot in the slow cooker base and cook on low as directed. You may need to add 30 minutes to the cooking time if the ingredients are cold.

Serving ideas

Serve this pasta hot, straight from the slow cooker, with a side of crusty bread to soak up the sauce. A simple green salad with lemon vinaigrette balances the richness. For a complete Italian-inspired meal, pair it with roasted vegetables or a caprese salad.

Garnish with fresh basil leaves and extra grated Parmesan for a pop of color and flavor.

This dish is hearty enough to be a main course, but it also works well as a side dish for grilled meats. Leftovers taste even better the next day, making it perfect for meal prep.

Frequently asked questions

Recipe card

Slow-Cooker Parmesan Garlic Chicken Pesto Farfalle

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cut into 1-inch pieces
• 12 oz farfalle (bow-tie) pasta
• 1 cup basil pesto
• 5 oz fresh baby spinach
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano
• 4 cloves garlic, minced
• 1 cup chicken broth

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

31 g

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