Buffalo Chicken Pasta

Place 2 boneless skinless chicken breasts, 3 cups chicken broth, ½ cup buffalo wing sauce, 1 tablespoon ranch dressing mix, 1 teaspoon minced garlic, and ½ teaspoon pepper into the slow cooker.

Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the chicken is fully cooked.

Remove the chicken from the slow cooker and shred it using two forks. Set aside.

In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth, then stir it into the slow cooker.

Add 8 ounces cream cheese and 1 cup shredded sharp cheddar cheese to the slow cooker. Whisk until the cheeses are melted, smooth, and fully combined.

Break 16 ounces fettuccine noodles in half and add the uncooked noodles to the slow cooker.

Return the shredded chicken to the slow cooker and stir gently.

Cover and cook on HIGH for 30–60 minutes, stirring occasionally, until the noodles are fully cooked.

Garnish with chopped cilantro if desired.

Serve immediately and enjoy!