Crockpot Buffalo Chicken Pasta (Print Version)
Creamy buffalo chicken, rigatoni, and parmesan merged in a slow cooked pasta with a touch of spinach and mozzarella.
# Ingredients:
→ Main Components
01 -
2 raw chicken breasts, diced into 5 cm pieces
02 -
340 g garlic parmesan sauce
03 -
340 ml evaporated milk
04 -
60–120 ml buffalo sauce, plus extra for finishing
05 -
450 g rigatoni, cooked to al dente and drained
06 -
225 g mozzarella cheese, freshly shredded
07 -
25 g parmesan cheese, shredded
→ Vegetables and Garnishes
08 -
60 g spinach, chopped (optional)
09 -
1 green onion, thinly sliced for garnish (optional)
# Instructions:
01 -
Coat the interior of the slow cooker with nonstick spray to prevent sticking.
02 -
Place diced chicken breast in the slow cooker. Pour in garlic parmesan sauce, evaporated milk, and selected amount of buffalo sauce. Stir well to uniformly coat the chicken.
03 -
Seal the slow cooker and cook on low heat for 3.5 hours, allowing the chicken to tenderize and infuse with the sauces.
04 -
During the final half hour of cooking, boil the rigatoni in salted water until al dente. Drain thoroughly.
05 -
Add the cooked pasta to the slow cooker along with chopped spinach (if using) and shredded mozzarella. Mix thoroughly to distribute ingredients.
06 -
Sprinkle shredded parmesan cheese evenly over the top. Seal and continue cooking on low for 30 minutes, or until cheese is melted and bubbly.
07 -
Drizzle additional buffalo sauce or ranch dressing over the surface. Scatter sliced green onion on top before serving.
# Notes:
01 -
For added vegetables, substitute chopped spinach with 2 cups of broccoli florets; both options enhance nutritional value and texture.
02 -
This preparation yields generous portions and pairs well with garlic bread or a side salad for a complete meal.