Crockpot Buffalo Chicken Pasta
hen it’s done, you have creamy, cheesy pasta and spicy This Crockpot Buffalo Chicken Pasta will be a family favorite recipe!
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Course
Cuisine: American, Crockpot, pasta, Slow cooker
Keyword: Crockpot Buffalo Chicken Pasta
Servings: 6
Calories: 480kcal
Author: Corey Valley
- 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
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).
Calories: 480kcal | Carbohydrates: 40g | Protein: 31g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 132mg | Sodium: 1337mg | Potassium: 535mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 15.5mg | Calcium: 234mg | Iron: 1.3mg