Crockpot Buffalo Chicken Pasta

I’m going to apologize in advance for this terrible picture below. It is one I snapped quickly for Instagram, and I meant to take a more stylish picture for the blog, but it slipped my mind. Oh well. I will win no Pinterest awards. I am working on improving my food photography though!

I really love buffalo anything, so Buffalo Chicken Pasta is right up my alley. I love that you can make this in the crockpot, and it is truly a quick and easy meal! The buffalo flavor of this pasta is super mild, so even my children gobbled this up. Mom tip: use rotini or bow tie noodles – I find that they are easier for my children to pick up with a fork, and it ultimately makes less of a mess than spaghetti or fettuccine noodles.

Crockpot Buffalo Chicken Pasta


  • 3 boneless, skinless chicken breasts
  • 1 box chicken broth
  • 1/2 cup Frank’s wing sauce
  • 8 oz cream cheese, cut into chunks
  • 2 cups extra sharp cheddar cheese, shredded
  • 1 envelope ranch dressing mix
  • Noodles of your choice, 1 pound


  • Pour the chicken broth into the crockpot. Whisk in the ranch dressing mix and buffalo sauce. Place the three chicken breasts on the bottom of the crockpot. Cook on low for 4 hours or until it easily shreds.
  • Shred the chicken. Add in the cream cheese and let it melt. This usually takes about 30 minutes.
  • While the cream cheese is melting, cook your noodles until al dente.
  • Drain off the water and add noodles to the crockpot. Stir so that everything is well combined.
  • I let this sit for 20 minutes or so on low. The starch from the noodles will thicken the sauce.
  • Serve and enjoy!

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