Hey there! There’s nothing quite like coming home to the comforting aroma of something delicious simmering in the crock pot , and this Crock Pot Buffalo Chicken Pasta is all about bringing a bit of excitement to your dinner table. It’s a fantastic way to spice things up and give your family a meal they won’t stop talking about. Plus, who doesn’t love a good pasta dish, right?
Check out my recent obsession with crescent roll breakfast recipes if you’re looking to expand your family-friendly recipe collection.
Why you’ll love this recipe
This dish is the epitome of comfort food with a twist. Crock Pot Buffalo Chicken Pasta combines the flavors of spicy buffalo chicken with creamy pasta, making it irresistible. It’s perfect for those busy days because you can simply set it and forget it. The whole family will love the creamy, cheesy sauce that coats the pasta and chicken so perfectly. And let’s be honest — anything that saves me time in the kitchen is a winner!
Ingredients
- 3-4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 (10.5 ounce) cans cream of chicken soup
- ¾ cup buffalo wing sauce
- 1 medium red onion, finely diced
- 2 cups sour cream
- ½ cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 pound penne pasta, cooked
Step-by-step instructions
Season the chicken breasts with salt, pepper, and garlic powder. Set them aside for now. In a slow cooker, whisk together the cream of chicken soup, buffalo wing sauce, and finely diced red onion. Once your sauce is combined, place the seasoned chicken into the slow cooker and stir everything well.
Allow the crock pot to work its magic by cooking on low for 7-8 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is tender and thoroughly cooked. Afterward, stir in the sour cream, ranch dressing, and shredded mozzarella cheese until the mixture becomes wonderfully creamy.
Finally, mix in the cooked penne pasta until it’s completely coated with the buffalo chicken sauce. Allow the pasta to warm slightly with the chicken, and you’re all set to serve this delicious dish.
Recipe tips & variations
- If you’re short on time, shred the chicken with forks and return it to the sauce a few minutes before serving.
- For a bit more kick, try adding some hot sauce to taste or using an extra spicy buffalo sauce.
- You can substitute ranch dressing with blue cheese dressing if you prefer a stronger tang.
- This recipe can easily be doubled if you’re feeding a larger crowd or want delicious leftovers.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, use the stove and add a splash of milk or cream to revive the sauce. Although you can also microwave it, I’ve found stovetop reheating helps maintain that creamy texture we all love.
FAQs
Q: Can I use a different type of pasta?
A: Absolutely! While penne works great, feel free to use any pasta you have on hand. Fusilli or farfalle would also be lovely choices.
Q: Is it okay to use frozen chicken breasts?
A: It’s best to use thawed chicken for even cooking. However, if you must use frozen, adjust the cooking time accordingly.
Q: How can I make this recipe dairy-free?
A: Swap out the cream of chicken soup, sour cream, and mozzarella with dairy-free alternatives. The result remains delicious!
Recipes you may like
If you’re looking for more family favorites, you might enjoy these:
- Breakfast potatoes recipe easy crispy
- Breakfast pizza recipe easy cheesy
- Crescent roll breakfast recipes
I hope you enjoy making and eating this Crock Pot Buffalo Chicken Pasta as much as my family and I do. It’s bound to become a staple in your meal rotation!
Crock Pot Buffalo Chicken Pasta
- Total Time: 7-8 hours 15 minutes
- Yield: 6 servings 1x
Description
A delicious and comforting Crock Pot Buffalo Chicken Pasta that combines spicy buffalo chicken with creamy pasta.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 (10.5 ounce) cans cream of chicken soup
- 3/4 cup buffalo wing sauce
- 1 medium red onion, finely diced
- 2 cups sour cream
- 1/2 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 pound penne pasta, cooked
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder. Set them aside for now.
- In a slow cooker, whisk together the cream of chicken soup, buffalo wing sauce, and finely diced red onion. Once your sauce is combined, place the seasoned chicken into the slow cooker and stir everything well.
- Allow the crock pot to work its magic by cooking on low for 7-8 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is tender and thoroughly cooked.
- Afterward, stir in the sour cream, ranch dressing, and shredded mozzarella cheese until the mixture becomes wonderfully creamy.
- Finally, mix in the cooked penne pasta until it’s completely coated with the buffalo chicken sauce. Allow the pasta to warm slightly with the chicken, and you’re all set to serve this delicious dish.
Notes
- If you’re short on time, shred the chicken with forks and return it to the sauce a few minutes before serving.
- For a bit more kick, try adding some hot sauce to taste or using an extra spicy buffalo sauce.
- You can substitute ranch dressing with blue cheese dressing if you prefer a stronger tang.
- This recipe can easily be doubled if you’re feeding a larger crowd or want delicious leftovers.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, use the stove and add a splash of milk or cream to revive the sauce.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 1400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg