Description
This Slow Cooker Creamy Buffalo Chicken Pasta is rich, spicy, and ultra comforting. Tender shredded chicken is coated in a creamy buffalo sauce and tossed with pasta for the perfect weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo wing sauce
- 1 cup cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 12 ounces pasta (penne or rotini)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup green onions, chopped (for garnish)
- Additional buffalo sauce (optional for serving)
Instructions
- Place chicken breasts in the slow cooker.
- Add buffalo sauce, cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Stir slightly, keeping the cream cheese in large chunks.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Shred the chicken directly in the slow cooker.
- Stir in shredded cheddar cheese and heavy cream until melted and creamy.
- Cook pasta according to package directions. Drain and add to the slow cooker, stirring to fully coat the noodles.
- Serve topped with green onions and additional buffalo sauce if desired.
Notes
- For extra heat, use hot buffalo sauce or add crushed red pepper flakes.
- Swap penne for shells, bowties, or rotini.
- Blue cheese crumbles make a great topping!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner, Slow Cooker, Pasta
- Method: Slow Cooker
- Cuisine: American