Slow Cooker Creamy Pesto Chicken and Pasta recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Ingredients

2 pounds skinless, boneless chicken breasts
2 cups chicken broth
2 cups water, or as needed
salt and pepper to taste
1 (8 ounce) jar pesto
2 cups heavy whipping cream, divided
1 (16 ounce) package egg noodles
8 ounces grated Parmesan-Romano-Asiago cheese
½ cup milk

Nutrition Info

831.6 calories
carbohydrate: 45.7 g
cholesterol: 230.6 mg
fat: 49.7 g
fiber: 2.7 g
protein: 49.9 g
saturatedFat: 24 g
servingSize: -
sodium: 1075 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.

  2. Cover and cook until chicken is no longer pink inside, about 3 hours.

  3. Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.

  4. Cook on High 1 more hour.

  5. Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.

  6. Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

Recipe Yield

8 servings

Recipe Note

Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.

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