Slow Cooker Chicken and Pesto Tortellini

Forget boiling water or juggling three pans—this cozy one-pot meal takes care of itself. Slow Cooker Chicken and Pesto Tortellini is the kind of meal you can toss together in the morning and come home to later, warm and ready to go. It’s creamy, cheesy, and packed with basil pesto flavor that soaks right into every bite of pasta and tender chicken.

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I first made this dish on a rainy day when I didn’t want to stand at the stove but still craved something hearty. I threw in some frozen tortellini, leftover pesto, a few chicken breasts, and let the slow cooker do its thing. The result? A rich, creamy meal that felt like something you’d get at a restaurant, minus all the work.

Why You’ll Want to Make This Again and Again

This recipe keeps things easy without cutting corners on flavor.

• One-pot comfort food – The slow cooker handles it all. No need to boil or stir.
• Creamy and cheesy – The sauce is rich and luscious, thanks to the pesto, cream, and cheese.
• Tender shredded chicken – Slow-cooked to perfection and folded into every bite.
• Uses frozen or shelf-stable tortellini – Easy to find and perfect for last-minute meals.

It’s the kind of meal that checks all the boxes: simple, filling, and full of flavor.

What You’ll Need to Make Chicken Pesto Tortellini

A few simple ingredients turn into something truly comforting once they simmer together all afternoon.

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• Chicken Breasts – Boneless and skinless, they shred easily after cooking.
• Frozen Cheese Tortellini – No need to pre-cook; just toss them in frozen.
• Basil Pesto – Jarred or homemade, this adds all the herby richness.
• Heavy Cream – Creates a velvety sauce that coats the pasta.
• Chicken Broth – Adds flavor and keeps everything moist.
• Parmesan Cheese – For sharp, salty flavor in the final dish.
• Garlic Powder – Adds a mellow savory note that ties everything together.
• Salt & Pepper – For seasoning to taste.
• Spinach (Optional) – Stir it in at the end for a little color and extra nutrients.

Everything cooks in one pot, making cleanup just as easy as the prep.

Step-by-Step Guide to Making It in the Slow Cooker

Let your slow cooker do the heavy lifting while you handle everything else in your day.

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• Layer the Chicken – Place chicken breasts in the bottom of the slow cooker. Season with salt, pepper, and garlic powder.
• Add the Sauce Base – Pour in chicken broth and spoon pesto over the chicken. Cover and cook on low for 4 hours, until the chicken is tender.
• Shred the Chicken – Once it’s done, remove the chicken and shred with two forks. Return it to the slow cooker.
• Add Tortellini and Cream – Stir in frozen cheese tortellini and heavy cream. Mix well so everything is evenly coated. Cook for another 30–40 minutes, or until the pasta is tender.
• Finish and Serve – Stir in parmesan cheese and spinach (if using). Let it sit a few minutes to thicken slightly, then serve warm.

Creamy, cheesy, and herby—it’s everything you want in a comforting pasta dish without any stovetop work.

What to Serve Alongside Chicken Pesto Tortellini

This dish is hearty on its own, but it pairs well with a few fresh, simple sides.

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Side Dish	Why It Works
Garlic Bread	Crispy and buttery—perfect for soaking up the sauce.
Green Salad	A light salad with vinaigrette balances the rich tortellini.
Roasted Broccoli	Adds texture and brings a little earthiness to the meal.
Caprese Salad	Tomato, mozzarella, and basil match the pesto beautifully.
Steamed Green Beans	Simple and light, they add freshness to the plate.
Tomato Soup	Great if you want a full comfort-food spread.
Lemon Wedges	A squeeze of lemon adds brightness that cuts through the cream.

Even with just garlic bread or a handful of greens, this becomes a full meal.

How to Store and Reheat Leftovers

This dish reheats beautifully and even thickens up more as it rests.

To store: Let everything cool and then transfer to an airtight container. It will keep in the fridge for 3–4 days.

To reheat: Microwave individual portions in 1-minute bursts, stirring between each. Or warm it slowly on the stove with a splash of cream or broth to loosen it.

It’s a great make-ahead meal and works well for meal prepping during the week.

Frequently Asked Questions

1. Can I use refrigerated or dried tortellini instead of frozen?

Yes! Refrigerated tortellini will cook a bit faster, so check them after 20–25 minutes. Dried tortellini will need more liquid and longer cook time.

2. Can I make this without heavy cream?

You can use half-and-half or a mix of milk and cream cheese, though the sauce may be slightly thinner.

3. Is it okay to use rotisserie chicken?

Absolutely. Just skip the first step and stir in shredded rotisserie chicken along with the tortellini and cream.

4. Can I add more veggies?

Yes! You can toss in mushrooms, peas, or even sun-dried tomatoes toward the end of cooking.

5. Does this freeze well?

It’s best fresh or refrigerated. Freezing creamy pasta can change the texture, so if you freeze it, expect some sauce separation.

This Slow Cooker Chicken and Pesto Tortellini is your answer to cozy weeknight meals. It’s rich, satisfying, and full of flavor—all with just a handful of ingredients and no boiling water required.

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