Description

This creamy, cheesy buffalo chicken pasta is slow-cooked to spicy perfection. Packed with bold buffalo flavor, tender shredded chicken, and rich cheeses, it’s the ultimate comfort meal with a fiery twist—perfect for game day or an easy weeknight dinner.

Ingredients

2 lbs boneless skinless chicken breasts
1/2 cup buffalo wing sauce (such as Frank’s RedHot)
1 packet ranch seasoning mix (about 1 oz)
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
12 oz pasta (penne or rotini preferred)
2 cups chicken broth
1/2 cup shredded mozzarella cheese (optional, for topping)
Green onions, sliced (for garnish)
Salt and pepper to taste

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Instructions

Lightly grease the inside of a slow cooker. Place chicken breasts in the bottom and season with salt and pepper if desired.
Pour buffalo wing sauce, ranch seasoning mix, and cream of chicken soup over the chicken. Top with cubes of cream cheese.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken is cooked through and tender.
Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce.
Add shredded cheddar cheese and sour cream. Stir until the sauce is smooth and creamy.
About 30 minutes before serving, cook pasta according to package directions. Drain well.
Stir cooked pasta into the slow cooker mixture. If desired, sprinkle mozzarella cheese over the top and allow to melt.

Serve warm, garnished with sliced green onions.

Notes

Use freshly shredded cheese for best melting results.
Adjust buffalo sauce amount to your preferred spice level.
Great for meal prep—leftovers reheat well for up to 3 days in the fridge.
Pairs well with garlic bread or a crisp green salad.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American