Crock Pot Buffalo Chicken Pasta
Crock Pot Buffalo Chicken Pasta is the perfect dish for those who crave bold flavors with minimal effort. This creamy, cheesy pasta blends tender chicken with the spicy kick of Buffalo sauce, making it a hearty meal that’s a hit at family dinners or game-day gatherings.
This slow-cooked meal brings together the zest of Buffalo chicken and the comforting texture of pasta, creating a mouthwatering combination. With ranch dressing, cream cheese, and a blend of melted cheddar and mozzarella, it’s a creamy, savory delight.
Key Ingredients in Crock Pot Buffalo Chicken Pasta
- Boneless, skinless chicken breasts – The base of the dish, becoming tender and flavorful as it slow-cooks.
- Buffalo sauce – Adds a spicy kick, infusing the chicken and pasta with bold, tangy flavor.
- Cream cheese – Provides creaminess, balancing the heat of the Buffalo sauce with rich, velvety texture.
- Ranch dressing – A cool contrast to the spicy Buffalo sauce, adding another layer of flavor.
- Penne pasta – A hearty pasta that holds its shape well in the slow cooker, perfect for soaking up the rich sauce.
- Shredded cheddar and mozzarella cheese – These cheeses melt into the pasta, creating a gooey, cheesy finish.
- Green onions – Adds a fresh, slightly sharp flavor to balance the creamy sauce, with some saved for garnish.
How to Make This Buffalo Chicken Pasta
- Lightly coat your Crock Pot with cooking spray to prevent sticking.
- Place chicken breasts at the bottom of the pot and pour in the chicken broth.
- Drizzle Buffalo sauce and ranch dressing over the chicken for a flavor-packed base.
- Scatter cubed cream cheese across the top and cover the pot.
- Cook on high for 2 hours, allowing the chicken to become tender.
- Remove the chicken, chop into bite-sized pieces, and stir uncooked penne pasta into the sauce.
- Return the chicken to the pot and cook for another 30 minutes to soften the pasta.
- Stir in shredded cheese until melted and creamy, then mix in chopped green onions.
- Let everything cook for 10 more minutes before serving hot.
Recipe Tips for Perfect Buffalo Chicken Pasta
For an extra creamy sauce, you can add a bit more cream cheese or a splash of milk. If you prefer a spicier dish, simply increase the Buffalo sauce to taste or use a hotter variety. To keep the pasta from getting too soft, ensure that it is stirred well into the sauce, and keep an eye on it during the final 30 minutes of cooking. If you don’t have ranch dressing on hand, blue cheese dressing makes a great substitute, offering a tangy twist.
How to Store Leftovers
To store any leftovers, place them in an airtight container and refrigerate for up to three days. When reheating, add a splash of chicken broth or milk to maintain the creamy consistency of the sauce. For freezing, portion the pasta into freezer-safe containers and store for up to three months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.
Enjoy the spicy, creamy goodness of Crock Pot Buffalo Chicken Pasta whenever you crave comfort food with a kick!
Crock Pot Buffalo Chicken Pasta Recipe
Ingredients
- 8 oz penne pasta uncooked
- 1 lb boneless skinless chicken breasts
- 3/4 cup Buffalo sauce
- 10 oz cream cheese cubed
- 1 1/2 cups chicken broth
- 1 cup ranch dressing
- 2 cups shredded cheddar and mozzarella cheese blend
- 1/2 cup chopped green onions plus 2 tablespoons for garnish
Instructions
- Generously coat the inside of your Crock Pot with cooking spray.
- Place the chicken breasts at the bottom of the Crock Pot, then pour in the chicken broth.
- Drizzle the Buffalo sauce and ranch dressing over the chicken, ensuring even coverage.
- Add the cubed cream cheese to the Crock Pot, scattering the pieces across the surface.
- Secure the lid and cook on HIGH for 2 hours.
- After 2 hours, remove the chicken breasts using tongs and set them on a cutting board to chop.
- Stir the uncooked penne into the Crock Pot, making sure the pasta is well mixed with the sauce.
- Replace the lid and cook for an additional 30 minutes, allowing the pasta to soften.
- While the pasta cooks, dice the cooked chicken breasts into small chunks.
- Once the pasta is done, stir the chopped chicken back into the pot.
- Mix in the shredded cheddar and mozzarella cheese, stirring until fully melted and combined.
- Cover and let cook for another 10 minutes to warm the chicken through.
- Stir in 1/2 cup of chopped green onions, and garnish with the remaining 2 tablespoons of green onions on top.
- Serve hot and enjoy your flavorful Buffalo chicken past