Crockpot Buffalo Chicken Pasta
Crockpot Buffalo Chicken Pasta is absolutely delicious with tons of buffalo flavor. Everyone will love the tasty cream cheese and buffalo sauce with pasta.
Servings: 6
Cost: TOTAL RECIPE COST: $12.56, COST PER SERVING (6 servings): $2.09
Ingredients
- 2 boneless skinless chicken breasts
- 3 cups chicken broth
- ½ cup buffalo wing sauce
- 1 tablespoon ranch dressing mix packet kind
- 1 teaspoon minced garlic
- ½ teaspoon pepper
- 8 ounces cream cheese
- 1 cup shredded sharp cheddar
- 2 tablespoon corn starch + 2 tablespoon water
- 16 ounces fettuccine noodles
- Chopped cilantro for garnish optional
Instructions
- Place 2 boneless skinless chicken breasts, 3 cups chicken broth, ½ cup buffalo wing sauce, 1 tablespoon ranch dressing mix, 1 teaspoon minced garlic, and ½ teaspoon pepper into the slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the chicken is fully cooked.
- Remove the chicken from the slow cooker and shred it using two forks. Set aside.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth, then stir it into the slow cooker.
- Add 8 ounces cream cheese and 1 cup shredded sharp cheddar cheese to the slow cooker. Whisk until the cheeses are melted, smooth, and fully combined.
- Break 16 ounces fettuccine noodles in half and add the uncooked noodles to the slow cooker.
- Return the shredded chicken to the slow cooker and stir gently.
- Cover and cook on HIGH for 30–60 minutes, stirring occasionally, until the noodles are fully cooked.
- Garnish with chopped cilantro if desired.
- Serve immediately and enjoy!
Nutrition
Calories: 575kcal | Carbohydrates: 61g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 149mg | Sodium: 1135mg | Potassium: 496mg | Fiber: 3g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 0.4mg | Calcium: 206mg | Iron: 2.1mg
