Buffalo Chicken Pasta is a creamy, high-protein slow cooker dish combining shredded chicken, buffalo wing sauce, cream cheese, and ranch seasoning. It delivers restaurant-style flavor with minimal active cooking time.
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In a slow cooker, combine the buffalo sauce, cream cheese, chicken breasts, and ranch seasoning.
Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
Stir in the cooked pasta and shredded cheese until the cheese is melted and everything is well combined.
Serve immediately, garnished with sliced green onions and red pepper flakes if desired.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop or microwave with a splash of milk to restore creaminess.
slow cooker (4–6 quart)
Yes. Add 1–2 hours to the slow cooker time. Ensure chicken reaches 165°F internally before shredding.
Regular pasta works fine. Cook it separately and stir in just before serving to avoid mushiness.
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on low heat, adding a splash of milk if it thickens.
Yes. Double or triple all ingredients and use a larger slow cooker (6-quart or bigger). Cooking time stays roughly the same.
No. It contains cream cheese and shredded cheese. Substitute with dairy-free cream cheese and vegan cheddar for a dairy-free version.
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