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.
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.
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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
- 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).
- Top with fresh parsley and serve!
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).
- Enjoy!
Video
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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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?
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.