Buffalo Chicken Pasta
A super easy and cheesy Buffalo Chicken Pasta made right in the slow cooker. This dump-and-go recipe combines chicken, creamy sauces, and pasta for a flavorful weeknight dinner.
A super easy and cheesy Buffalo Chicken Pasta made right in the slow cooker. This dump-and-go recipe combines chicken, creamy sauces, and pasta for a flavorful weeknight dinner.
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Place the chicken breast in the bottom of a slow cooker.
Add the block of cream cheese, 1 cup of buffalo sauce, and the entire jar of alfredo sauce on top of the chicken.
Pour the chicken broth into the empty alfredo sauce jar, close the lid, shake well to get the remaining sauce, and pour it into the slow cooker.
Season with garlic powder, onion powder, and Greek seasoning.
Cover the slow cooker and cook on high for 4 hours.
About 20 minutes before the chicken is done, cook the penne pasta in a separate pot of boiling water according to package directions.
Once the chicken is cooked through, use kitchen shears or two forks to shred or chop the chicken directly in the slow cooker.
Drain the cooked pasta and add it to the slow cooker.
Add the shredded mozzarella cheese and stir everything together until the cheese is melted and all ingredients are well combined.
To serve, top with blue cheese crumbles, a drizzle of extra buffalo sauce, and fresh parsley, if desired.

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