We are midway through the holidays and the kiddos Christmas break is in full swing. The last few days have been spent lounging around in our pajamas enjoying our new gifts and time together. I don’t know about you, but after Christmas I feel a bit exhausted. The weeks of preparation, the end of the year book work. multiple family gatherings and the 5 am Christmas morning wake up call leaves me a bit overwhelmed and tired. This is when I especially enjoy simple meals and the crockpot. This Pesto & Mozzarella Chicken Pasta is simple to make and full of flavor and cheese (oh, how I love cheese. ha!)
Whether your holidays are still going or you are now in relax mode this recipe fits the schedule. Throw together and let cook on low for 5-6 hours then a few extra steps and you have a buttery, cheesy, pesto pasta ready to enjoy. Add in so crusty bread and enjoy!
Crockpot Pesto & Mozzarella Chicken Pasta
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup jarred pesto
- 1/4 cup butter
- Juice of 1/2 lemon
- Additional items to be added later
- 1 lb rotini pasta cooked and drained
- 1/2 cup parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 tsp basil to garnish
Instructions
- Add chicken to crock pot and sprinkle with salt and pepper. Spread pesto over chicken and squeeze the lemon juice on top. Cut butter into slices and lay over top of chicken
- Cover and cook on low for 5-6 hours.
- Near the end of the cooking time, cook the pasta according to package directions and drain well.
- Shred chicken and then add the cooked pasta and parmesan cheese, stirring until pasta is coated with butter pesto sauce and chicken is evenly mixed.
- Add the mozzarella cheese and cover with lid on low for apprx 10 minutes unitl the cheese is melted.
- Garnish with basil, serve and enjoy!
