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Buffalo Chicken Crockpot Pasta

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A creamy, spicy, and hearty pasta dish made with shredded buffalo chicken, cooked in a crockpot for an easy, hands-off meal.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup buffalo wing sauce (such as Frank’s RedHot)
  • 1 packet ranch seasoning mix
  • 8 oz cream cheese, cubed
  • 2 cups shredded cheddar cheese
  • 1 lb pasta (penne or rotini)
  • 4 cups chicken broth
  • 2 tbsp butter (optional, for richness)
  • Salt and pepper to taste
  • Chopped green onions or parsley for garnish (optional)

Instructions

  1. Place the chicken breasts in the crockpot.
  2. Pour buffalo wing sauce over the chicken and sprinkle with ranch seasoning mix.
  3. Add the cubed cream cheese on top.
  4. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and tender.
  5. Once cooked, shred the chicken in the crockpot using two forks and stir to combine with the sauce.
  6. Add the dry pasta and chicken broth. Stir well to combine.
  7. Cover and cook on high for an additional 30–40 minutes, stirring once or twice, until the pasta is tender.
  8. Stir in shredded cheddar cheese and butter if using, until melted and creamy.
  9. Season with salt and pepper to taste. Garnish with chopped green onions or parsley if desired.
  10. Serve warm.

Notes

  • You can adjust the heat by using more or less buffalo sauce.
  • Add a splash of milk or broth if the pasta thickens too much while cooling.
  • This dish can be made ahead and reheated with a bit of added liquid.
  • Try adding blue cheese crumbles for extra flavor.

Nutrition

Keywords: buffalo chicken pasta, crockpot pasta, slow cooker, creamy buffalo chicken, easy pasta dinner

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