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Creamy crockpot buffalo chicken pasta with penne in a pot topped with green onions

Crock Pot Buffalo Chicken Pasta

Creamy Buffalo chicken pasta made with tender chicken breasts, penne, ranch dressing, cream cheese, and a mozzarella cheddar blend. A cozy, spicy, cheesy dinner with simple ingredients.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
rest time 5 minutes
Total Time 3 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 645
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Chicken and Sauce
  • 1 lb boneless skinless chicken breasts
  • 1 1/2 cups chicken broth
  • 3/4 cup Buffalo sauce
  • 1 cup ranch dressing
  • 8 oz cream cheese cubed
  • Pasta and Cheese
  • 10 oz penne noodles uncooked
  • 2 cups shredded mozzarella and cheddar cheese blend
  • Garnish
  • 1/2 cup + 2 tablespoons chopped green onions

Equipment

  • Slow cooker or large deep pot
  • Cutting board
  • Knife
  • Measuring cups
  • Wooden spoon
  • Tongs
  • Forks for shredding chicken
  • Serving bowl

Method
 

  1. Add the chicken breasts to the pot. Pour in the chicken broth, Buffalo sauce, and ranch dressing.
  2. Add the cubed cream cheese. Cover and cook until the chicken is tender and fully cooked through.
  3. Remove the chicken from the sauce and shred or chop it into bite-size pieces.
  4. Stir the uncooked penne into the creamy Buffalo sauce. Cook until the pasta is tender, stirring occasionally so it does not stick.
  5. Add the cooked chicken back to the pot and stir to combine.
  6. Stir in the shredded mozzarella and cheddar cheese blend until melted and creamy.
  7. Add 1/2 cup chopped green onions and mix gently.
  8. Serve warm with the remaining 2 tablespoons chopped green onions sprinkled over the top.

Nutrition

Calories: 645kcalCarbohydrates: 48gProtein: 36gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 125mgSodium: 1540mgPotassium: 520mgFiber: 2gSugar: 5gVitamin A: 920IUVitamin C: 6mgCalcium: 265mgIron: 2.3mg

Notes

  • Cube the cream cheese before adding it so it melts evenly.
  • Use low-sodium chicken broth if you prefer a less salty sauce.
  • For a milder flavor, reduce the Buffalo sauce slightly and add more ranch.
  • If the pasta absorbs too much sauce, stir in extra broth a few tablespoons at a time.
  • Chicken should reach 165°F (74°C) before shredding or chopping.
  • Leftovers thicken in the refrigerator, so add a splash of broth when reheating.

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