Description
This creamy and spicy buffalo chicken pasta is loaded with flavor and perfect for a hearty meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 (10 ounce) cans cream of chicken soup
- 3/4 cup buffalo wing sauce
- 1 medium red onion, finely diced
- 2 cups sour cream
- 1/2 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 pound penne pasta, cooked
Instructions
- Season 3-4 boneless, skinless chicken breasts, cut into 1-inch chunks evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon garlic powder. Set aside.
- In a 5 quart (or larger) slow cooker, mix 2 (10 ounce) cans cream of chicken soup, 3/4 cup buffalo wing sauce and 1 medium red onion, finely diced.
- Add the seasoned chicken to the sauce and stir well.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours (until chicken is thoroughly cooked).
- After chicken has cooked, stir in 2 cups sour cream, 1/2 cup ranch dressing and 1 cup shredded mozzarella cheese. This will cool down the spicy flavors a bit and really add incredible creaminess!
- Add 1 pound penne pasta, cooked to the buffalo chicken mixture in the slow cooker. Stir together.
- Allow the pasta to warm up slightly with the chicken then serve!
Notes
- For a milder flavor, reduce the amount of buffalo wing sauce.
- This dish can be prepared ahead of time and refrigerated before cooking.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg