Going where buffalo chicken has never gone before.
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.
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
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).
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Nutrition Information:
Nutrition 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.
Bonnie says
Looks awesome! Can’t wait to try it. Any idea of nutritional values?
Corey says
Thanks Bonnie! I would enter the ingredients you use into a free site like My Fitness Pal to get nutritional values 🙂
Brenda says
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
MJ says
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!
Susie Bizjack says
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!
Corey says
You can always add in more both to thin out the sauce Susie. So glad everyone love it!
Susie Bizjack says
Nice! Wasn’t sure what would thin without ruining the terrific flavor. Thank you!
heidi olguin says
oh my GOSH, sooooo good!!!! I only had half and half so I used that instead of the heavy whipping. But so so good!
Corey says
So glad you loved it Heidi!!
Grace says
Why did you decide to cube the chicken instead of just putting in the whole breast?
Thanks!
Kenna says
Because it probably easier for the chicken to cook and it less of a hassle to take out the chicken then cook it again.
Shannon says
Where does the cream get used in the recipe?
Corey says
In step 3 Shannon 🙂
LL says
I’ve made and loved a ton of recipes on this site, especially the crock pots ones….but this was bad for me, I couldn’t even finish my bowl. Maybe it’s because I’ve been eating on the healthier/lighter side but this was so heavy, it was just a gut bomb. The worst part was the noodles just got completely soggy and mushy so leftovers weren’t happening, it had to go in the trash.
Corey says
Sorry this wasn’t one of your favorites.
MMst says
Of course it’s a heavy meal, it’s creamy pasta! As far as the leftovers go, I might consider cooking the noodles separately and adding a little less liquid next time. But I thought it was still delicious leftover and it’s just so convenient to let the noodles cook in the crock pot.
Sirius Mulder says
I plan to make it this week and I’m going to watch the pasta closely and then dump everything into a bowl to stop the cooking and put the cheese on at that point.
Sarah Trinidad says
I loved how creamy it was! My husband and I refuse to try any other recipe
Nicole says
Good flavor. I suggest cooking pasta separate then stir it in sauce. Otherwise cooking the pasta in the sauce, the meal becomes dry and sticky. I would make again but with pasta cooked separate.
Colin says
This is absolutely one of the best recipes my wife and I have made in awhile. I am a big buffalo chicken dip fan and this is basically turning that into a proper dinner. SO GOOD! THANK YOU!
Candy Jackson says
Just put the noodles and and am waiting my 20 minutes. I’m keeping it on low cause my crockpot cooks fast …for a crock pot. Lol. Can’t wait to get a bite. I was wondering what kind of side. Maybe some veggies?
Caroline Mercer says
I used what I had in the pantry, but this still turned out great.
Instead of raw chicken, I used 3 cups of cooked rotisserie chicken and cooked on low for 2-3 hours to let the flavors soak in. I then added vermicelli pasta instead of linguine and cooked it for 10-15 minutes until the pasta was cooked. I forewent the additional cheese to limit the dairy in this as my kiddo is lactose intolerant.