Description
A creamy and spicy buffalo chicken pasta dish made in a slow cooker.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 (10 ounce) cans cream of chicken soup
- 3/4 cup buffalo wing sauce
- 1 medium red onion, finely diced
- 2 cups sour cream
- 1/2 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 pound penne pasta, cooked
Instructions
- Season the chicken evenly with salt, pepper, and garlic powder. Set aside.
- In a 5 quart (or larger) slow cooker, mix the cream of chicken soup, buffalo wing sauce, and finely diced red onion.
- Add the seasoned chicken to the sauce and stir well.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours (until chicken is thoroughly cooked).
- After chicken has cooked, stir in sour cream, ranch dressing, and shredded mozzarella cheese.
- Add the cooked penne pasta to the buffalo chicken mixture in the slow cooker and stir together.
- Allow the pasta to warm up slightly with the chicken then serve!
Notes
- This dish can be adjusted for spice level by modifying the amount of buffalo wing sauce.
- Leftovers can be refrigerated and reheated for a quick meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg