Name: Buffalo Chicken Pasta
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.25 lb boneless, skinless chicken breast; 8 oz cream cheese; 1 cup buffalo sauce; 1 (15 oz) jar alfredo sauce; 1/2 cup chicken broth; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp all-purpose Greek seasoning; 16 oz penne pasta; 2 cups shredded mozzarella cheese; 1/4 cup blue cheese crumbles, for garnish; 2 tbsp buffalo sauce, for garnish; 1 tbsp fresh parsley, chopped, for garnish

1

Place the chicken breast in the bottom of a slow cooker.

2

Add the block of cream cheese, 1 cup of buffalo sauce, and the entire jar of alfredo sauce on top of the chicken.

3

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.

4

Season with garlic powder, onion powder, and Greek seasoning.

5

Cover the slow cooker and cook on high for 4 hours.

6

About 20 minutes before the chicken is done, cook the penne pasta in a separate pot of boiling water according to package directions.

7

Once the chicken is cooked through, use kitchen shears or two forks to shred or chop the chicken directly in the slow cooker.

8

Drain the cooked pasta and add it to the slow cooker.

9

Add the shredded mozzarella cheese and stir everything together until the cheese is melted and all ingredients are well combined.

10

To serve, top with blue cheese crumbles, a drizzle of extra buffalo sauce, and fresh parsley, if desired.

Buffalo Chicken Pasta

Ingredients

13 Ingredients

Instructions

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