Crockpot Buffalo Chicken Pasta with Spicy Parmesan Sauce (Print version)
Tender slow cooked buffalo chicken tossed with rigatoni, garlic parmesan sauce, cream cheese, and mozzarella for a bold, creamy pasta dinner.
# Ingredients:
For the chicken and sauce
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts
02 -
1 cup (240 ml) garlic parmesan wing sauce
03 -
1/2 cup (120 ml) buffalo sauce, plus more for serving
04 -
1/2 cup (120 ml) low-sodium chicken broth
05 -
8 oz (225 g) cream cheese, cubed
06 -
1 tablespoon ranch seasoning
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon black pepper
For the pasta and finish
09 -
1 lb (450 g) rigatoni or penne
10 -
1 cup (115 g) shredded mozzarella cheese
11 -
3/4 cup (75 g) freshly grated parmesan cheese
12 -
2 green onions, thinly sliced
13 -
Salt, for the pasta water and to taste
# Instructions:
01 -
Lightly coat a 6-quart slow cooker with nonstick spray. Add the chicken, garlic parmesan sauce, buffalo sauce, broth, cream cheese, ranch seasoning, garlic powder, and black pepper.
02 -
Cover and cook on low for 3 1/2 to 4 hours, until the chicken is cooked through and shreds easily with two forks.
03 -
Shred the chicken directly in the slow cooker. Stir well until the cream cheese is fully melted and the sauce looks creamy.
04 -
Boil the rigatoni in salted water until just al dente, about 1 minute less than the package directions. Drain well.
05 -
Stir the drained pasta, mozzarella, and parmesan into the slow cooker. Cover and cook on low for 20 to 30 minutes, until the cheese melts and the pasta is coated.
06 -
Taste and adjust with salt or extra buffalo sauce. Top with sliced green onions and serve warm.
# Good to know:
01 -
Use thawed chicken for even slow cooker cooking.
02 -
Boil the pasta separately so it does not turn mushy.
03 -
Leftovers thicken as they chill, so reheat with a splash of milk or broth.