Crockpot Pesto Mozzarella Pasta

1 1/2 lbs. chicken breasts (about 3 breasts)

1/2 t. salt

1/4 t. pepper

8.1 oz. jar pesto

1/2 c. butter

1/2 lemon

1 lb. rotini pasta, cooked and drained near the end

1/2 c. grated Parmesan cheese

2 c. shredded mozzarella cheese

1/4 t. basil, to garnish

Place chicken in lined crockpot. Sprinkle with salt and pepper. Spread pesto over top. Squeeze lemon juice over chicken. Cut butter into slices and lay over chicken. Cover and cook on low for 6 hours. Near the end, cook pasta according to directions on box. Drain well. Shred the chicken with two forks. Add cooked pasta and Parmesan cheese. Stir everything until pasta is covered with buttery pesto sauce and chicken is evenly dispersed throughout pasta. Add mozzarella cheese. Cover for 15 minutes more until cheese is melted. Serve with Caesar salad and bread if desired.