Crockpot Buffalo Chicken Pasta
I think I must be kind of obsessed with Buffalo wings. I just can’t stop myself tinkering with recipes to give them that zesty Buffalo flavor, without all the work.
It started with appetizers. I made Easy Buffalo Chicken Wraps, then Buffalo Tater Tot Bites, and finally Honey Buffalo Crockpot Meatballs. But I just couldn’t stop there. My Buffalo spice obsession was crying out for a main dish.
So now I’ve gone totally over the top and turned Buffalo wings into…a pasta dish. Oh, and of course it’s made in the Crockpot, because that’s the other thing I’m obsessed with.
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This dish starts out like making Buffalo wings…only easier, of course, because the Crockpot does most of the work. You mix the chopped chicken in the crock with hot sauce, chicken broth, ranch seasoning, and a little cornstarch to thicken it, and you let it stew in its own juices for several hours.
Then the second part kind of like making fettuccine Alfredo. You take the thick fettuccine noodles and some heavy cream, and you load it in right on top of the chicken. No need to cook the noodles first or anything. Just put it all in the crock and let it stew for 15 to 20 minutes. Melt some mozzarella on top, and it’s ready to serve.
When it’s done, you have creamy, cheesy pasta and spicy Buffalo chicken, all in the same bowl. And believe it or not, these flavors actually go amazingly well together. It’s kind of like the Bleu cheese dip that normally goes with Buffalo wings, only in a more noodlicious form.
I know, it sounds nutty, right? But don’t knock it till you’ve tried it.
Crockpot Buffalo Chicken Pasta
INGREDIENTS:
1 pound boneless skinless chicken breast, chopped into 2 inch pieces sized pieces
¼ cup hot sauce, I used Franks
2½ cups chicken broth
2 Tablespoons dry ranch dressing mix
2 Tablespoon corn starch + 2 tablespoon water, whisked together
1 cup heavy cream
10 oz uncooked fettuccine pasta noodles
2 cups shredded mozzarella cheese
Optional topping: fresh parsly
DIRECTIONS:
1. Place chicken in the crockpot. Whisk together broth, hot sauce, ranch mix and corn starch mixture together. Poor over chicken and and stir to combine. Cover and cook on high for 3-4 hours or low for 6-7.
3. Once cooking time is up, Turn heat to high and add in uncooked noodles, and cream. Make sure noodles are covered in liquid. If you need too add in a little more broth or water so the noodles are covered, that is ok. Cover and let cook on high for 15-20 minutes, stirring a couple times, until noodles are cooked and tender. This time will vary from crockpot to crockpot.
4. Once noodles are cooked, uncover and stir in 2 cups of shredded cheese. Cover until cheese melts (2-5 minutes).
Top with fresh parsley and serve!
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Crockpot Buffalo Chicken Pasta
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Ingredients
- 1 pound boneless skinless chicken breast chopped into 2 inch pieces sized pieces
- ¼ cup hot sauce I used Franks
- 2½ cups chicken broth
- 2 Tablespoons dry ranch dressing mix
- 2 Tablespoon corn starch + 2 tablespoon water whisked together
- 1 cup heavy cream
- 10 oz uncooked fettuccine pasta noodles
- 2 cups shredded mozzarella cheese
Instructions
- Place chicken in the crockpot.
- Whisk together broth, hot sauce, ranch mix and corn starch mixture together. Poor over chicken and and stir to combine. Cover and cook on high for 3-4 hours or low for 6-7.
- Once cooking time is up, Turn heat to high and add in uncooked noodles, and cream. Make sure noodles are covered in liquid. If you need too add in a little more broth or water so the noodles are covered, that is ok. Cover and let cook on high for 15-20 minutes, stirring a couple times, until noodles are cooked and tender. This time will vary from crockpot to crockpot.
- Once noodles are cooked, uncover and stir in 2 cups of shredded cheese. Cover until cheese melts (2-5 minutes).
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Looks awesome! Can’t wait to try it. Any idea of nutritional values?
Thanks Bonnie! I would enter the ingredients you use into a free site like My Fitness Pal to get nutritional values 🙂
This is a go-to recipe for my household now. I make it aleast once a month. My only variations are that I use the WHOLE pack of ranch seasoning, I use Sweet Baby Rays Buffalo Sauce (which is less hot than Franks for me) but I add about 1/2 cup instead of 1/4. I also found it helpful to just add the other half of the chicken broth in with the noodles (so that’s 2 1/2 cups intially with the chicken and the remaining broth when I add the noodles for a total of 32 oz. I also add the noodles in at hour 3 when on high, so they start cooking sooner. By hour 4, I can assess the noodle and at cheese at the very end when noodles are done. Yum, yum, and thank you. Such a “comfort food” style meal for my family.
This recipe was delicious! So easy to make and a huge hit with everyone in my family. I definately will be making this again. Thanks
This is my go-to recipe every other week… it’s my ALL-TIME fav! Cooked it for the boyfriend for the first time recently and his words “BABE YOU MADE THIS?! You know it’s good when I don’t even need to add Tony Sacheries! This is the best meal I’ve ever had!” His jaw hit the floor he was so blown away at how tasty (and shocked that I can cook since I act like I don’t know how for this exact reason lol). I’ve never seen that beautiful man eat so quick and ready for seconds! That night he told me he wants to be with me forever. Not sure if the 2 are related, but that’s how I like to remember it. 🙂 every recipe of yours I make for him I continue to get the same response. If there’s ever a wedding in our future, it’s because I won him over with your recipes I cook for him! Momma was right, the way to a man’s heart is through his stomach!
Great meal! My family of boys-10,12,40something is gulping this meal down right now. Flavor was delicious. I added about 1/8c more Frank’s Buffalo Hot Sauce. The general feedback was DELICIOUS but a little too heavy/cheesy. That said, I can add more pasta next time, but could you possibly suggest a way I can thin out or lighten up the sauce without losing the yummy flavor? Thanks much!
You can always add in more both to thin out the sauce Susie. So glad everyone love it!
Nice! Wasn’t sure what would thin without ruining the terrific flavor. Thank you!
oh my GOSH, sooooo good!!!! I only had half and half so I used that instead of the heavy whipping. But so so good!
So glad you loved it Heidi!!
Why did you decide to cube the chicken instead of just putting in the whole breast?
Thanks!
Because it probably easier for the chicken to cook and it less of a hassle to take out the chicken then cook it again.