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.
Did You Make This Recipe?
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Where does the cream get used in the recipe?
In step 3 Shannon 🙂
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.
Sorry this wasn’t one of your favorites.
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.
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.
I loved how creamy it was! My husband and I refuse to try any other recipe
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.
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!