Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo wing sauce
- 1 cup cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 12 ounces pasta (penne or rotini)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions (for garnish)
- Additional buffalo sauce (optional for serving)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Pour buffalo wing sauce and chicken broth over the chicken.
- Add softened cream cheese on top of the chicken and sauce mixture.
- Sprinkle garlic powder, onion powder, salt, and black pepper over ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and easily shredded.
- Remove chicken and shred using two forks, then return to slow cooker.
- Stir in heavy cream and shredded cheddar cheese until well combined.
- Cook pasta according to package instructions in a separate pot until al dente, drain, and add to slow cooker. Stir to combine.
- Spoon pasta into bowls, garnish with chopped green onions, and drizzle with additional buffalo sauce if desired.
Notes
- Adjust spiciness by using more or less buffalo sauce.
- Cheese can be substituted with your preferred type for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American