Go Back
+ servings
Print Recipe
4.75 from 16 votes

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
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American, Crockpot, pasta, Slow cooker
Keyword: Crockpot Buffalo Chicken Pasta
Servings: 6
Calories: 480kcal
Author: Corey Valley

Ingredients

  • 1 pound boneless skinless chicken breast chopped into 2 inch pieces sized pieces
  • ¼ cup hot sauce I used Franks
  • 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

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