Buffalo chicken pasta transforms the zesty flavors of buffalo wings into a creamy, comforting pasta dish that’s equally fantastic for weeknight dinners or for feeding a crowd.
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Combine the chicken, cream of chicken soup, buffalo sauce, onion, garlic powder, salt and pepper in a five-quart slow cooker. Cover the cooker and cook on low for four to five hours or until the chicken is tender.
Cook the pasta according to package directions for al dente noodles. Drain the noodles and set aside until the chicken and sauce are ready.
Remove the slow cooker insert. Stir in the cheese until melted. Add the pasta, sour cream and ranch dressing. If desired, top with celery.
