Creamy Buffalo Chicken Penne
Creamy, spicy, and utterly comforting, Creamy Buffalo Chicken Penne is the kind of weeknight dinner that feels like a warm hug on a plate.
Servings: 4 servings
Equipment
- Slow Cooker
- Large Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 lb chicken breast (boneless, skinless)
- 1 box penne pasta (16 oz) Cook according to package directions.
- 1 jar Alfredo sauce (about 15 oz) Room temperature.
- 1/3 to 1/2 cup buffalo wing sauce Divided; adjust to taste.
- 1 cup shredded mozzarella cheese Divided.
- 1/4 cup grated Parmesan cheese
- 1 medium onion, chopped
- 1 tbsp dry ranch seasoning
- 2 tbsp bottled ranch dressing Optional.
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
- Prepare the slow cooker: In the slow cooker, add chicken breast, chopped onion, dry ranch seasoning, salt, black pepper, paprika, garlic powder, Italian seasoning, and half of the buffalo wing sauce. Cover and cook on high for 3–4 hours, until the chicken is tender and shreds easily.
- Cook the pasta: While the chicken cooks, boil the penne pasta according to package directions until al dente (usually 8–12 minutes). Drain and set aside in a large bowl.
- Shred the chicken: When the chicken is tender, shred or chop the cooked chicken right in the slow cooker using two forks or a pair of tongs.
- Make the sauce: Add the jar of Alfredo sauce, the rest of the buffalo wing sauce, ranch dressing (if using), grated Parmesan, and half the shredded mozzarella to the slow cooker. Stir until smooth and creamy. Taste and adjust buffalo sauce or ranch for preferred heat/tang.
- Combine with pasta: Add the cooked penne pasta to the slow cooker or transfer the sauce to a large mixing bowl then toss with the pasta. Toss until every piece is coated in the creamy, cheesy buffalo sauce.
- Melt the cheese: Sprinkle the remaining mozzarella cheese over the top and let it melt. You can cover the slow cooker for a few minutes to speed melting, or broil briefly in an oven-safe dish if desired.
- Serve: Serve hot, garnished with extra Parmesan, a drizzle of buffalo sauce, or a bit of ranch if you like.
Notes
Store leftovers in an airtight container for up to 3–4 days. This pasta can be frozen for up to 2 months. Reheat gently on the stovetop with a splash of milk or cream.