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One pesto chicken pasta
Stroller Envy

Slow Cooker Creamy Pesto Chicken with Gemelli

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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs fully thawed
  • 1/2 cup low-sodium chicken broth
  • 1 garlic clove minced
  • 1/4 teaspoon black pepper
  • 12 oz dry gemelli
  • 1/2 cup heavy cream
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan

Method
 

  1. Place chicken, broth, garlic and pepper in a 4-quart slow cooker. Cover; cook on low 4 hours until chicken reaches 165°F and is tender.
  2. Shred chicken; return to cooking juices. Stir in cream; cover on high 10–15 minutes until hot but not boiling.
  3. Meanwhile, boil gemelli separately according to package directions; reserve 1/2 cup cooking water and drain. Turn cooker off; fold in pasta, pesto and Parmesan. Loosen with a little cooking water if needed; serve promptly.

Notes

Equipment: 4-quart slow cooker, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.