Pesto Slow Cooker Chicken Pasta Recipe

Ingredients

• 2 large chicken breasts, boneless and skinless
• 1 cup basil pesto
• 1 cup chicken broth
• 2 cups cherry tomatoes, halved
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• to taste salt and pepper
• 12 oz pasta (penne or fusilli)
• for garnish fresh basil leaves
• for serving grated Parmesan cheese

Instructions

1. Place the chicken breasts in the slow cooker. Season them with garlic powder, Italian seasoning, salt, and pepper.
2. Pour the basil pesto over the chicken, ensuring it’s coated evenly.
3. Pour the chicken broth into the slow cooker and add the halved cherry tomatoes. Stir gently to combine.
4. Cover and cook on low for about 6 hours or on high for 3 hours, until the chicken is tender and can be easily shredded.
5. After cooking, use two forks to shred the chicken directly in the slow cooker and mix it with the sauce.
6. About 15 minutes before serving, cook the pasta according to package instructions until al dente. Drain well.
7. Slowly stir the heavy cream into the shredded chicken mixture in the slow cooker. Then, add the cooked pasta and mix everything together until well combined.
8. Plate the pasta, garnishing with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.