Crockpot Buffalo Chicken Pasta
What makes this recipe so convenient is that it’s all done in one pot. You can toss the ingredients into your slow cooker in the morning and come home to the irresistible aroma of a hearty, well-cooked meal.
Equipment
- Slow Cooker (Crockpot)
- Cutting board & sharp knife
- Mixing Bowls
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
Ingredients
For the Pasta
- 12 oz penne pasta
- 4 cups cooked chicken shredded (about 2–3 chicken breasts)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
For the Buffalo Sauce
- ½ cup hot sauce like Frank’s RedHot
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Optional Add-Ins
- 1 cup chopped green onions
- ½ cup diced bell peppers
- ¼ cup crumbled blue cheese
Instructions
Prep the Chicken
- Cook and shred your chicken if it isn’t pre-cooked. I usually poach mine in salted water for 15–20 minutes or until fully cooked.
- Shred the chicken into bite-sized pieces using two forks or your hands.
- Pro Tip: Shredded chicken absorbs the buffalo sauce so much better than large chunks—don’t skip shredding!
Make the Buffalo Sauce
- In a mixing bowl, combine the hot sauce, butter, heavy cream, garlic powder, smoked paprika, salt, and pepper.
- Whisk until smooth and the butter has melted into the sauce.
- Pro Tip: Whisk continuously to prevent any butter from separating—it keeps the sauce silky.
Assemble in the Crockpot
- Add the shredded chicken to the slow cooker.
- Pour the buffalo sauce over the chicken and stir to coat evenly.
- If using optional veggies, fold them in now.
Cook the Pasta
- Cover and cook on low for 2–3 hours. Check around 2 hours to see if the chicken is tender and the flavors have melded.
- About 15 minutes before serving, stir in the uncooked penne pasta.
- Cover and cook until the pasta is tender, about 12–15 minutes, stirring occasionally to prevent sticking.
- Pro Tip: Make sure the pasta is fully submerged in the sauce—this ensures it cooks evenly and absorbs all the flavor.
Add Cheese and Finish
- Once the pasta is cooked, stir in cheddar and mozzarella until melted and creamy.
- Taste and adjust seasoning with salt and pepper, if needed.
- Serve hot, straight from the crockpot, for maximum comfort and cheesy goodness.
Notes
Nutritional Value (per serving, approximate):
- Calories: 520 kcal
- Protein: 35 g
- Carbohydrates: 42 g
- Fat: 25 g
- Saturated Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 950 mg