This Crockpot Buffalo Chicken Pasta recipe is the perfect meal for a busy weeknight. It's creamy, cheesy, and full of buffalo flavor, what more could you want?
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Why you'll love this recipe
I love buffalo wings, but I don't always want to get messy while eating them. So, I know this recipe because I can get the buffalo flavor I crave without all the mess!
Ingredients and/or variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements for the Crockpot Buffalo Chicken Pasta Recipe.
- chicken breasts - Chicken tenderloins or even boneless skinless chicken thighs will work.
- garlic parmesan sauce
- evaporated milk - Regular milk can be used, but I think evaporated tastes best.
- buffalo sauce - I like to use a regular buffalo sauce, but if you need less heat try using mild.
- rigatoni pasta - Any type of will work. However, I've found that sauce and cheese will stick to a round pasta like rotini or penne the best.
- mozzarella cheese - Sometimes when I'm out of mozzarella I will use shredded cheddar cheese or a blend of both.
- parmesan
- fresh spinach - If your family is not a fan of spinach leave it out. I've made it both ways and it's still delicious.
- green onion
Instructions
This is a photo overview of the instructions. For the complete written directions, scroll down to the bottom.
- Add the chicken to the crockpot. Add the seasoning sauces and evaporated milk. Mix to combine everything.
- Cook on low until the chicken is done..
- Cook and drain the pasta. Add to the crockpot, along with the fresh spinach and mozzarella cheese. Mix well.
- Top with the parmesan cheese and until the cheese on top has melted.
- To garnish, drizzle remaining buffalo chicken sauce over the top and sprinkle with thinly sliced green onions.
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Equipment
- 6 quart or larger slow cooker
- large pot or saucepan
- colander
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FAQ's
No, there is no need to sear the chicken first.
I did but I didn't like the texture and I wouldn't recommend it to you. Plus if it gets overcooked the pasta gets soggy.
Top Tip
Pasta cook times vary by brand and shape. So, check your package directions for the correct cooking time for your brand.
- For extra flavor, you can add ½ of a ranch seasoning packet to the sauce mixture. Ranch dressing can also be drizzled over the top. THAT is super yummy!
- I've found that freshly shredded mozzarella will give you the best cheese melt and texture in this crockpot recipe.
Storage
Refrigerate - Store leftovers in an airtight container in the fridge for 2-3 days.
Freezer - You can also freeze the leftovers in a freezer-safe container for up to three months. Just note that the pasta will be mushy when thawed.
Reheat - You can reheat single servings in the microwave, or large portions on the stovetop over medium heat. I like to add a little chicken broth to give it a little extra moisture.
Related recipes
I love to make crockpot chicken recipes because they are so easy. Some of my favorite crockpot recipes to make are Crockpot Crack Chicken, Crock Pot Chicken, and Gravy and Crockpot Chicken Enchilada Casserole.
Serve with
- I love to serve creamy pasta like this one with a simple salad recipe like this Outback Wedge Salad.
- Sometimes I will also pair this pasta with a fresh and green side dish like these Steamed Green Beans.
- If you are like me and want to enjoy a sweet treat after dinner, try making this Rhubarb Cream Pie. You won't regret it.
Do you love buffalo recipes? I would love for you to leave me a comment and let me know what your favorite buffalo-inspired recipe is.
Crockpot Buffalo Chicken Pasta Recipe
Equipment
- 1 Crock Pot
Ingredients
- 2 raw chicken breasts diced into 2 inch pieces
- 12 ounces garlic parmesan sauce (I used buffalo wild wings sauce)
- 12 ounces evaporated milk
- ¼-1/2 cup buffalo sauce Start with ¼ cup. If you like it super spicy, add more. Plus additional to drizzle over the top when cooking is complete.
- 1 pound rigatoni pasta cooked and drained.
- 8 ounces mozzarella cheese shredded - I used a ball of fresh mozzarella and shredded it.
- ¼ cup parmesan shredded
- 2 cups spinach chopped (optional)
- 1 green onion (optional) thinly sliced to scatter over the top for garnish.
Instructions
- Spray the crockpot with nonstick cooking spray.
- Dice the chicken into bite-sized pieces. Add to the crockpot. Pour in the garlic parmesan sauce, evaporated milk and buffalo chicken sauce. Mix to combine everything. Seal and cook on low for 3 ½ hours.
- Boil and pasta. Cook to al dente. Drain pasta and add to the crockpot, along with the fresh spinach and mozzarella cheese. Mix well.
- Top with the parmesan cheese seal and cook on low for 30 minutes or until the cheese on top has melted.
- To garnish the dish, drizzle buffalo chicken sauce or ranch dressing over the top and sprinkle wtih thinly sliced green onions.
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