•2 lbs chicken breast •half jar of pesto (I used about 10 ounces of a 22 ounce jar) •Parmesan cheese •shredded mozzarella •stick of butter •2 good handfuls of spinach (measure with your heart) •1 medium white onion •1 package tiny tomatoes •pasta of your choice •salt •pepper •garlic powder •onion powder
Put frozen chicken breasts in the crockpot with spinach, chopped white onion, and tiny tomatoes. Cover with a good, thick layer of pesto. Slice butter and place on top of pesto. Sprinkle seasonings over top. Cook on high for 4-6 hours.
Cook pasta according to package directions. i used a half package of elbow noodles.
While pasta is cooking shred the chicken. Then add in a few healthy shakes of Parmesan cheese and stir to mix it in.
Add cooked pasta and stir to combine making sure all noodles are mixed in.
Cover with a heaping layer of shredded mozzarella and cover for 10 minutes.
I enjoyed it and it was toddler approved! I’d probably ditch the salt if I made it again though
[deleted]
[deleted]
Weekly_Area_4288
Thank you for not posting a recipe of the flippin soup that plagues this place.
keltik7
Is that skin?
rmpbklyn
would add a sauce or roux or bechemel
Bmat70
Thank you for the recipe and picture. It does sound tasty.
gintonic999
Doesn’t look too appetising does it?
Draculas_cousin
Where’s the pesto?
SupaG16
Thanks for posting and the inspiration. I love chicken, pesto and parm cheese! Gonna give it a try next week!
FormerlyKnownAsDavy
A full stick of butter? That seems really excessive to me. Is the pasta added cooked or uncooked?
davidmiscavage
We eat with our eyes and I assume this tasted great but saving some fresh pesto to finish with would add a vibrant herbaceous note and elevate the visual appeal. I made something similar about a week ago and blended some pesto with cream to finish the dish and topped with fresh basil.
freddiebell21
That looks like what my dog just threw up in the garden, no offence
12 Comments
Crockpot chicken pesto pasta
Ingredients:
•2 lbs chicken breast
•half jar of pesto (I used about 10 ounces of a 22 ounce jar)
•Parmesan cheese
•shredded mozzarella
•stick of butter
•2 good handfuls of spinach (measure with your heart)
•1 medium white onion
•1 package tiny tomatoes
•pasta of your choice
•salt
•pepper
•garlic powder
•onion powder
Put frozen chicken breasts in the crockpot with spinach, chopped white onion, and tiny tomatoes. Cover with a good, thick layer of pesto. Slice butter and place on top of pesto. Sprinkle seasonings over top. Cook on high for 4-6 hours.
Cook pasta according to package directions. i used a half package of elbow noodles.
While pasta is cooking shred the chicken. Then add in a few healthy shakes of Parmesan cheese and stir to mix it in.
Add cooked pasta and stir to combine making sure all noodles are mixed in.
Cover with a heaping layer of shredded mozzarella and cover for 10 minutes.
I enjoyed it and it was toddler approved! I’d probably ditch the salt if I made it again though
[deleted]
Thank you for not posting a recipe of the flippin soup that plagues this place.
Is that skin?
would add a sauce or roux or bechemel
Thank you for the recipe and picture. It does sound tasty.
Doesn’t look too appetising does it?
Where’s the pesto?
Thanks for posting and the inspiration. I love chicken, pesto and parm cheese! Gonna give it a try next week!
A full stick of butter? That seems really excessive to me. Is the pasta added cooked or uncooked?
We eat with our eyes and I assume this tasted great but saving some fresh pesto to finish with would add a vibrant herbaceous note and elevate the visual appeal. I made something similar about a week ago and blended some pesto with cream to finish the dish and topped with fresh basil.
That looks like what my dog just threw up in the garden, no offence