Crock pot Pesto Chicken Pasta Casserole
With very little prep work, Crock pot Pesto Chicken Pasta Casserole comes together quickly. Tender chicken, pesto and more combine for a flavorful meal.
Servings: 8
Ingredients
- 4 chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 jar pesto sauce (8 ounces)
- 1/4 cup butter
- 1 cup chicken broth
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 16 oz rotini pasta (cooked)
Instructions
- Place the chicken in the bottom of the slow cooker.
- Season with salt and pepper.
- Spread the pesto sauce over the chicken and place the butter and chicken broth on top.
- Cover and Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Remove the chicken and shred. Stir the chicken back in.
- Stir in the pasta, mozzarella and the parmesan. Cover and allow to cook for 15 minutes or until cheese is melted.
- Serve immediately while warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 583kcal | Carbohydrates: 45g | Protein: 41g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1054mg | Potassium: 580mg | Fiber: 2g | Sugar: 3g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 271mg | Iron: 1mg
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