Crockpot Buffalo Chicken Pasta
A comforting one-pot meal featuring tender chicken, creamy buffalo sauce, and pasta, perfect for busy weeknights.
Ingredients
Protein & Sauces
- 2 pounds chicken breasts Substitute with chicken thighs for added flavor.
- 1 cup buffalo wild wings sauce
- 1 cup heavy cream For a dairy-free option, use coconut cream.
Pasta
- 8 ounces pasta (like penne or rotini) Modify pasta type as preferred.
Flavor Boosters
- 2 cloves garlic, minced
- 1 cup parmesan cheese, grated Optional; can be omitted for dairy-free.
Seasoning
- Salt and pepper to taste Always taste before serving.
Garnish
- Fresh parsley for garnish Adds color and freshness.
Instructions
Preparation
- Place the chicken breasts in the crockpot, spaced out for even cooking.
- Pour the buffalo wild wings sauce and heavy cream over the chicken, ensuring it's well-coated.
- Add the minced garlic, and sprinkle with salt and pepper to taste.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
- About 30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
- Once cooked, shred the chicken in the crockpot using two forks, then stir in the grated parmesan cheese until melted and well combined.
Combining and Serving
- Add the cooked pasta to the crockpot and mix until everything is evenly coated.
- Serve warm and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For meal prep, store chicken and pasta separately to prevent sogginess.