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 Green onions, chopped (for garnish)
- Additional buffalo sauce (optional for serving)
Instructions
- Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
- Pour the buffalo wing sauce and chicken broth over the chicken.
- Add the softened cream cheese on top of the chicken and sauce mixture.
- Sprinkle garlic powder, onion powder, salt, and black pepper over the ingredients in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and shredded cheddar cheese until well combined.
- In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- Add the cooked pasta to the slow cooker and gently stir to combine all ingredients.
- Spoon the creamy buffalo chicken pasta into bowls and garnish with chopped green onions. Drizzle with additional buffalo sauce if desired.
- Serve warm and enjoy your delicious Slow Cooker Creamy Buffalo Chicken Pasta!
Notes
- Feel free to adjust the spice level by adding more or less buffalo sauce or using a milder sauce. You can also add vegetables like spinach or bell peppers for extra nutrition!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American