Creamy Buffalo Chicken Pasta
1. Overview
This Buffalo chicken pasta is creamy with a little heat from the Buffalo sauce. The chicken becomes tender as it cooks and then gets mixed with pasta and melted cheese. It makes a filling meal with a familiar flavor. Add extra Buffalo sauce at the table if you like more heat.
Why You'll Love It
- ✓ Bold Tangy Buffalo Heat: Classic aged cayenne pepper sauce brings the unmistakable game-day Buffalo kick mellowed by rich cream cheese.
- ✓ Ultra Cheesy Comfort Pasta: Sharp cheddar and cream cheese melt into al dente pasta for an ultra-creamy, decadent weeknight dinner.
- ✓ High-Protein Game Day Meal: Packed with 34g of protein per serving to fuel active recovery without sacrificing finger-licking flavor.
2. Ingredients
- 1 ½ lb Boneless chicken breasts
- 1 cup Buffalo sauce
- 1 cup Chicken broth
- 6 oz Cream cheese
- 1 cup, shredded Cheddar cheese
- 12 oz Penne pasta
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp, sliced Green onions
3. Instructions
5 StepsPlace the boneless chicken breasts in the crockpot. Season with garlic powder, onion powder, and black pepper.
Pour the Buffalo wing sauce and chicken broth over the chicken. Place the block of cream cheese directly on top of the breasts.
Cover and cook on LOW for 3.5 to 4 hours until the chicken is tender and pulls apart effortlessly.
Shred the chicken inside the crockpot with two forks. Whisk vigorously to blend the cream cheese into the buffalo broth, then fold in shredded sharp cheddar.
Stir in freshly cooked al dente penne or rotini pasta until thoroughly coated in the cheesy buffalo sauce. Garnish with sliced scallions and crumbled blue cheese.
