Settle in, spice lovers, because this buffalo chicken pasta is about to become your new crock pot obsession! Seriously, who doesn’t love the fiery kick of buffalo sauce mingling with tender chicken and creamy pasta, all while your slow cooker does the heavy lifting? This dish is perfect for game day, potlucks, or just those nights when you want maximum flavor with minimal effort.
Why This Recipe Works
- The slow cooker does all the work, breaking down the chicken into shreddable perfection while infusing every bite with bold buffalo flavor without any babysitting required.
- Using cream cheese and ranch dressing creates a luxuriously creamy sauce that balances the heat from the buffalo sauce, making it addictive but not overwhelming.
- Everything cooks together in one pot, meaning fewer dishes to wash and more time to enjoy that game or relax on the couch while dinner practically makes itself.
- The pasta absorbs all the saucy goodness as it cooks, resulting in a cohesive, flavor-packed dish where every component complements the others perfectly.
- It’s incredibly versatile—easily adjustable for spice levels, dietary preferences, or whatever ingredients you have on hand, making it a reliable go-to recipe.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 pound uncooked penne pasta
- 1 cup buffalo wing sauce
- 1 cup ranch dressing
- 8 ounces cream cheese, cubed
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced celery
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Blue cheese crumbles for garnish (optional)
Equipment Needed
- 6-quart or larger slow cooker
- Measuring cups and spoons
- Cutting board and knife
- Mixing spoon
- Two forks for shredding chicken
- Serving bowls
Instructions
Prepare Your Ingredients and Slow Cooker
Start by gathering all your ingredients—this ensures you won’t be scrambling mid-recipe. Place your boneless, skinless chicken breasts in the bottom of your slow cooker insert. Cube the cream cheese into approximately 1-inch pieces so it melts evenly later. Dice the celery and chop the green onions, keeping them separate since the celery cooks with the dish while the green onions are for garnish. Mince the garlic cloves finely to distribute their flavor throughout the sauce. Measure out the buffalo wing sauce, ranch dressing, chicken broth, shredded cheddar cheese, onion powder, black pepper, and salt. Having everything prepped and ready makes the assembly process smooth and efficient, reducing the chance of missing an ingredient. Lightly spray your slow cooker with non-stick cooking spray for easier cleanup, though it’s not strictly necessary given the saucy nature of this dish.
Combine Liquids and Seasonings
In a large mixing bowl, whisk together the buffalo wing sauce, ranch dressing, and chicken broth until well combined. The buffalo sauce provides the signature spicy tang, while the ranch adds creaminess and herb notes that cut through the heat. Pour this mixture over the chicken breasts in the slow cooker, ensuring they’re fully submerged to cook evenly and absorb maximum flavor. Sprinkle in the minced garlic, onion powder, black pepper, and salt directly over the liquid. These seasonings enhance the depth of the sauce without overpowering the buffalo profile. Gently stir everything with a spoon to distribute the seasonings, but avoid moving the chicken too much—it should stay nestled at the bottom for optimal cooking. Tip: For an extra flavor boost, use homemade ranch dressing if you have it, but store-bought works perfectly fine and saves time.
Cook the Chicken to Perfection
Place the lid securely on your slow cooker and set it to cook on LOW for 4 hours. Cooking on low heat allows the chicken to become incredibly tender and shreddable without drying out. Avoid the high setting, as it can cause the chicken to toughen and the sauce to reduce too quickly. After 4 hours, open the lid and check the chicken—it should reach an internal temperature of 165°F and easily shred with two forks. If it’s not quite there, re-cover and cook for another 15-30 minutes. Once done, use two forks to shred the chicken directly in the slow cooker, pulling it apart into bite-sized pieces. Stir the shredded chicken back into the sauce, which will now be aromatic and slightly thickened. This step ensures every strand of chicken is coated in that delicious buffalo ranch goodness.
Add Pasta and Cream Cheese
Stir the uncooked penne pasta into the slow cooker, making sure all the pasta is submerged in the liquid. Penne works great because its tube shape holds onto the sauce, but you could use other short pasta like rotini or fusilli. Add the cubed cream cheese evenly over the top—don’t stir it in yet; let it sit for a few minutes to soften. Re-cover the slow cooker and cook on HIGH for 45 minutes to 1 hour. The pasta should become al dente, tender but still with a slight bite, and the cream cheese will melt into the sauce, creating a rich, creamy texture. Stir everything thoroughly after 30 minutes to incorporate the melting cream cheese and prevent the pasta from sticking. Tip: If the sauce seems too thick, add a splash more chicken broth to reach your desired consistency.
Incorporate Cheese and Final Touches
Tips and Tricks
For the best results, use full-fat cream cheese and ranch dressing—they create a richer, creamier sauce that holds up well during the long cooking process. Low-fat versions can sometimes separate or become watery. If you’re sensitive to spice, start with 3/4 cup of buffalo sauce and add more after cooking; you can always increase the heat but it’s harder to tone it down. Conversely, spice lovers can add a teaspoon of cayenne pepper or a few dashes of hot sauce at the end for an extra kick. To prevent the pasta from becoming mushy, avoid overcooking—check it at the 45-minute mark and remember it will continue to soften slightly as it sits. If you’re short on time, you can cook the chicken on HIGH for 2-2.5 hours instead of LOW, but keep a close eye to avoid drying it out. For a deeper flavor, sear the chicken breasts in a skillet for 2-3 minutes per side before adding them to the slow cooker; this adds a nice caramelized exterior. If your slow cooker tends to cook hot, reduce the liquid by 1/4 cup or use a little less pasta to account for faster absorption. Leftovers reheat beautifully—add a tablespoon of broth or milk when microwaving to restore creaminess. This dish freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally. For a crispier top, transfer the finished pasta to a baking dish, sprinkle with extra cheese, and broil for 2-3 minutes until golden and bubbly. Always use a slow cooker that’s the appropriate size—too large and the sauce may reduce too quickly; too small and it could overflow. Finally, let the slow cooker cool completely before cleaning to avoid thermal shock that can crack the insert.
Recipe Variations
- For a lighter version, substitute Greek yogurt for the ranch dressing and use reduced-fat cream cheese. You can also add extra veggies like spinach, bell peppers, or carrots during the last 30 minutes of cooking for added nutrition and color.
- Make it gluten-free by using gluten-free pasta and ensuring your buffalo sauce and ranch dressing are gluten-free certified. Many brands offer these options, and the recipe works just as well with rice or chickpea pasta.
- Turn it into a buffalo chicken mac and cheese by increasing the cheddar cheese to 2 cups and adding 1/2 cup of grated Parmesan for extra cheesiness. You could also mix in cooked bacon bits for a smoky twist.
- For a dairy-free alternative, use vegan cream cheese, dairy-free ranch dressing, and skip the cheddar cheese or use a plant-based shred. The buffalo sauce and chicken broth base still provide plenty of flavor.
- Transform it into a buffalo chicken pasta bake by transferring the cooked mixture to a greased baking dish, topping with additional cheese and breadcrumbs, and baking at 375°F for 15-20 minutes until golden and crispy on top.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts, but it will affect the cooking time and texture. Add an extra 1-2 hours on LOW for the chicken to cook through, and make sure to shred it thoroughly since frozen chicken can sometimes become a bit more watery. I recommend thawing the chicken first for the best results—it ensures even cooking and better absorption of the flavors. If using frozen, pat the chicken dry before adding to reduce excess liquid in the sauce.
What can I use instead of penne pasta?
You can substitute any short pasta that holds sauce well, such as rotini, fusilli, or even elbow macaroni. Avoid long pasta like spaghetti, as it can become tangled and overcook in the slow cooker. If using a different shape, keep an eye on the cooking time, as some pasta may require slightly less or more time to reach al dente. The liquid ratio should remain the same, but stir occasionally to ensure even cooking.
How do I prevent the pasta from becoming too mushy?
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and sauce up to 2 days in advance—store them separately in the refrigerator. When ready to serve, reheat the sauce and chicken in the slow cooker on LOW, then add the pasta and proceed with the recipe. Alternatively, fully assemble and cook the dish, then refrigerate for up to 3 days; reheat gently on the stove with a splash of broth to refresh the creaminess.
Is this dish very spicy?
The spice level depends on the buffalo sauce you use—mild versions will give a gentle kick, while hot ones pack more heat. The ranch dressing and cream cheese help balance the spiciness, making it manageable for most palates. If you’re worried, start with less buffalo sauce and add more to taste at the end. You can also serve it with extra ranch or blue cheese dressing on the side for dipping or drizzling to cool it down further.
Summary
This buffalo chicken pasta crock pot recipe delivers spicy, creamy comfort with minimal effort. Perfect for busy days, it combines tender chicken, al dente pasta, and a bold sauce that everyone will love.
