Crock Pot Buffalo Chicken Pasta
This Crock Pot Buffalo Chicken Pasta combines tender chicken, bold buffalo sauce, and a creamy ranch-infused cheese sauce for an easy, crowd-pleasing slow cooker dinner.
Servings: 6
Calories: 785kcal
Ingredients
- 1½ pounds boneless, skinless chicken breasts (3 chicken breasts cut into 1-inch chunks)
- 1 medium yellow onion (diced)
- 2 cans condensed cream of chicken soup 10.5 oz cans
- 1 ounce ranch seasoning (1 packet)
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian Seasoning
- ¾ cup Buffalo sauce
- 2 cups sour cream
- ¼ cup ranch dressing
- ½ cup cheddar cheese (shredded)
- ½ cup mozzarella cheese (shredded)
- 1 pound penne pasta (cooked)
Instructions
- In a 6-quart slow cooker, add chicken soup, ranch seasoning, black pepper, salt, paprika, garlic powder, Italian seasoning, and buffalo sauce. Mix until well combined.
- Add chunks of chicken to the sauce and mix until coated.
- Cover and cook on high for 2½ - 3½ hours or on low for 5 - 6 hours.
- Stir in the sour cream, ranch dressing, and cheese. Cover and cook for 15 minutes or until cheese is melted. Then, stir in cooked penne pasta.
- Serve while hot and enjoy!
Notes
- Use uniform chicken pieces so they cook evenly and absorb the sauce.
- Add the cooked pasta at the very end to prevent it from becoming soft.
- Stir in cheeses and sour cream at the end to keep the sauce creamy and prevent it from separating.
- Taste the sauce before serving and adjust the buffalo sauce to control the heat level.
Nutrition
Calories: 785kcal | Carbohydrates: 73g | Protein: 43g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 2553mg | Potassium: 792mg | Fiber: 3g | Sugar: 7g | Vitamin A: 876IU | Vitamin C: 4mg | Calcium: 238mg | Iron: 3mg