Slow Cooker Buffalo Chicken Pasta
This easy healthy recipe brings creamy comfort and bold heat together in one irresistible fall dinner idea with tender shredded chicken and buffalo sauce.
Ingredients
Main ingredients
- 3 pieces boneless, skinless chicken breasts
- 24 ounces chicken broth
- 8 ounces cream cheese, cut into pieces
- 1.5 cups shredded cheddar cheese
- 0.5 cup buffalo wing sauce, divided
- 2 tablespoons dry ranch dressing mix
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon water
- 16 ounces fettuccine noodles
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker.
- Add the chicken broth, 1/4 cup buffalo wing sauce, ranch dressing mix, garlic powder, and salt.
- Top with the cream cheese pieces and shredded cheddar cheese.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Remove the chicken and shred it with two forks.
- Stir the remaining 1/4 cup buffalo wing sauce into the shredded chicken and set aside.
- In a small bowl, whisk together the cornstarch and cold water. Pour into the slow cooker and whisk to combine, creating a thicker sauce.
- Add the shredded chicken back to the slow cooker along with the fettuccine noodles.
- Cover and cook for about 1 more hour, stirring every 15 minutes, until the noodles are tender and coated in the creamy buffalo sauce.
- Serve warm with fresh parsley or green onions if desired.
Notes
Adjust heat by choosing mild, medium, or hot buffalo sauce. Stir often during the noodle step to ensure even cooking and prevent sticking. Use chicken thighs for extra tenderness and richer flavor. Add spinach or cooked broccoli at the end for extra vegetables.