Crockpot Buffalo Chicken Pasta
A comforting dish that combines tender chicken, spicy buffalo sauce, creamy Alfredo, and hearty pasta, perfect for busy nights and family dinners.
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless, skinless
- 1 chopped onion Yellow or white onion
- 1 TBSP dry ranch seasoning
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ - ½ cup Buffalo sauce Start with 1/4 cup for less spice
- 1 16 oz box pasta Any shape of your choice
- ¼ cup Parmesan cheese Grated
- ½ cup shredded mozzarella
- 2 TBS bottled ranch dressing
Instructions
Preparation
- Add the chicken, onion, dry ranch seasoning, salt, pepper, paprika, garlic powder, Italian seasoning, and buffalo sauce to a slow cooker.
- Cook on high for 3-4 hours.
- Shred or chop the chicken after cooking.
- Boil the pasta according to package directions.
Combining Ingredients
- In the slow cooker, add the Alfredo sauce, more buffalo sauce (if you want it spicier), Parmesan cheese, mozzarella cheese, and ranch dressing to the cooked chicken.
- Mix everything together.
- Add the cooked pasta and stir to combine all the ingredients.
- Serve and enjoy!
Notes
Adjust the spice level by modifying the amount of buffalo sauce. This dish pairs well with a fresh side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.