Crockpot buffalo chicken pasta combines tender shredded chicken in a tangy buffalo sauce with creamy Alfredo, melted cheese, and a drizzle of ranch for a dinner that mostly cooks itself.
Fifteen minutes of prep is all you need before the slow cooker takes over for 3 hours. The whole recipe takes about 3 hours 30 minutes, serves 8, and is easy to scale for game day or a family dinner.
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Why This Crockpot Buffalo Chicken Pasta Recipe Works
Cooking the chicken in the slow cooker with onion, ranch seasoning, and buffalo sauce infuses it with flavor from the inside out. The meat turns so tender it shreds with two forks.
Stirring in the Alfredo, cheeses, and ranch dressing only at the end keeps the sauce creamy instead of curdled, since dairy can break down during a long cook.
Boiling the pasta separately gives you control over the texture. Pasta cooked in the slow cooker often turns mushy, but this method keeps each piece tender with a slight bite.
Ingredients for Crockpot Buffalo Chicken Pasta
- 1 pound boneless skinless chicken breast
- 1 yellow or white onion, chopped
- 2 teaspoons dry ranch seasoning mix
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/3 cup buffalo wing sauce, divided
- 1 jar (15 ounces) Alfredo sauce
- 1 box (16 ounces) pasta, any shape
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons ranch dressing
Chicken. Boneless skinless breast shreds easily after slow cooking. It must reach 165 degrees F before you shred it.
Buffalo wing sauce. Use 1/4 cup in the cooker and stir in the rest at the end if you like more heat.
Seasonings. Ranch seasoning, paprika, garlic powder, and Italian seasoning layer in savory flavor. No salt is added, since the sauces and cheese are already salty.
Alfredo sauce. A jarred Alfredo saves time and makes the sauce silky.
Pasta. Penne, fusilli, or shells all hold the sauce well.
Cheeses and ranch. Parmesan adds a sharp saltiness, mozzarella gives stretch, and ranch dressing cools the heat.
How to Make Crockpot Buffalo Chicken Pasta
1. Load the slow cooker. Add the chicken, onion, ranch seasoning, pepper, paprika, garlic powder, Italian seasoning, and 1/4 cup of the buffalo sauce to a slow cooker and stir to coat.
2. Cook the chicken. Cover and cook on high for 3 hours, until the chicken reaches 165 degrees F and shreds easily.
3. Shred. Move the chicken to a bowl, shred it with two forks, and return it to the slow cooker with the juices.
4. Boil the pasta. Cook the pasta in boiling water for 1 minute less than the package directions, then drain.
5. Add the creamy sauce. Stir in the Alfredo sauce, the remaining buffalo sauce, Parmesan, mozzarella, and ranch dressing until smooth.
6. Warm through. Cover and cook on high for 15 minutes so the cheese melts and the sauce heats through.
7. Add the pasta. Fold in the drained pasta until every piece is coated.
8. Serve. Spoon into bowls and serve hot.
How to Serve Crockpot Buffalo Chicken Pasta
Serve the pasta hot with extra Parmesan, chopped celery, or a drizzle of ranch. A crunchy Italian house salad balances the rich sauce, and air fryer broccoli with Parmesan adds a green side. Warm air fryer garlic bread slices are great for scooping up extra sauce. For another ranch and bacon pasta, try skillet chicken bacon ranch pasta next week.
How to Store and Reheat Crockpot Buffalo Chicken Pasta
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat on the stove or in the microwave with a splash of milk until hot throughout, since the pasta absorbs sauce as it sits. Cream based pasta does not freeze well, so plan to enjoy it from the refrigerator.
Tips and Variations for Crockpot Buffalo Chicken Pasta
Do not overcook the pasta. Boil it a minute short so it stays firm when it sits in the warm sauce.
Control the spice. Start with 1/4 cup of buffalo sauce for a mild dish and add more for heat.
Use a thermometer. Check the chicken at 165 degrees F before you shred it.
Thin the sauce. Add a splash of milk or pasta water if the sauce tightens.
Add vegetables. Stir in sliced celery or steamed broccoli at the end.
Add crunch. Top with crushed tortilla chips or crispy fried onions.
Use thighs. Boneless skinless thighs also work and stay juicy.
Follow slow cooker safety. Do not reheat leftovers in the slow cooker. For general guidance on slow cooker food safety, see this Clemson Cooperative Extension slow cooker guide.
Frequently Asked Questions About Crockpot Buffalo Chicken Pasta
Can I make crockpot buffalo chicken pasta on low?
Yes. Cook the chicken on low for 4 to 5 hours until it reaches 165 degrees F, then finish with the sauce and pasta as written.
Can I use frozen chicken in crockpot buffalo chicken pasta?
It is safer to thaw the chicken first so it reaches a safe temperature in a reasonable time. Cook the thawed chicken to 165 degrees F.
How do I keep crockpot buffalo chicken pasta from getting mushy?
Boil the pasta separately and drain it a minute early, then stir it in at the very end.
Can I leave out the Alfredo sauce?
Yes, but the sauce will be thinner and spicier. Add a splash of cream and extra cheese to make up for it.
How many people does it serve?
A full 16 ounce box of pasta serves about 8 people.
Crockpot Buffalo Chicken Pasta
Equipment
- 6-quart slow cooker
- Large pot
- Two forks
- Colander
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast
- 1 yellow or white onion chopped
- 2 tsp dry ranch seasoning mix
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ⅓ cup buffalo wing sauce divided: 1/4 cup for the slow cooker, the rest at the end
- 15 oz jarred Alfredo sauce 1 jar
- 16 oz pasta penne, fusilli, or shells
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 tbsp ranch dressing bottled
Instructions
Cooking
- Season the chicken. Place 1 pound chicken and 1 chopped onion in a slow cooker, then add the ranch seasoning, pepper, paprika, garlic powder, Italian seasoning, and 1/4 cup buffalo sauce. Slow cook. Cover and cook on high for 3 hours (or on low for 4 to 5 hours), until the chicken reads 165 degrees F.
- Shred the chicken. Shred it with two forks and stir it back into the juices. Boil the pasta. Cook 16 ounces of pasta in boiling water for 1 minute less than the package time, then drain.
- Stir in the dairy. Add the Alfredo sauce, the remaining buffalo sauce, 1/4 cup Parmesan, 1/2 cup mozzarella, and 2 tablespoons ranch dressing, then stir until smooth.
- Melt the cheese. Cover and cook on high for 15 minutes until bubbly around the edges.
- Add the pasta. Fold in the pasta and toss until coated.
- Serve. Serve hot, topped with extra Parmesan if you like.
