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4 from 4 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!
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  • 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


  • 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 Information:

Calories: 480kcal (24%)Carbohydrates: 40g (13%)Protein: 31g (62%)Fat: 25g (38%)Saturated Fat: 14g (70%)Cholesterol: 132mg (44%)Sodium: 1337mg (56%)Potassium: 535mg (15%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 875IU (18%)Vitamin C: 15.5mg (19%)Calcium: 234mg (23%)Iron: 1.3mg (7%)