Cheesy Buffalo Chicken Pasta

Cheesy Buffalo Chicken Pasta in the slow cooker is my answer for those nights when you need something rich and comforting with a perfect kick of heat. If you love creamy sauces and bold flavors, this pasta brings it all together with melt-in-your-mouth chicken and a cheesy, spicy sauce clinging to every strand of linguine. It’s not a dainty dish but a full-on crowd-pleaser for game days, parties, or when the craving for indulgence hits.

What Makes It Special

• Big buffalo flavor with the ease of a slow cooker
• Layers of creamy cheese make this ultra comforting
• Only a bit of hands-on time and the slow cooker does the rest
• Perfect for feeding a crowd or enjoying family leftovers

I remember making this for a birthday weekend when everyone was craving comfort food—we had zero leftovers and a lot of recipe requests.

What You’ll Need

• Boneless skinless chicken: This gives the dish juicy protein that shreds beautifully
• Chicken broth: Quality broth boosts the sauce richness and keeps everything moist
• Buffalo wing sauce: Brings heat and tang Start with a favorite mild or spicy brand
• Ranch dressing mix: From a packet delivers easy savory herby notes
• Garlic powder and celery salt: They add classic buffalo-style aroma to the sauce
• Cream cheese: Applies silkiness and tang to balance the spice Use full-fat for best texture
• Shredded sharp cheddar cheese: For that punchy cheesy flavor Shred it yourself for best melt
• Cornstarch and water: To thicken and smooth the sauce quickly
• Linguine noodles: They hold up under the rich sauce and absorb flavor well Go for a sturdy brand
• Chopped cilantro: Adds a fresh finish but totally optional Pick vibrant leaves for topping

Let’s Cook This Together

Add Everything to the Slow Cooker:

Place chicken pieces in the bottom then pour in chicken broth and a quarter cup of buffalo sauce Sprinkle with ranch mix garlic powder celery salt regular salt and pepper Top with cubes of cream cheese and the shredded cheddar Cover with the lid

Cook Low and Slow:

Let it cook undisturbed on high for about 4 hours or low for 8 hours This slow simmer ensures the cheese melts perfectly and the chicken becomes wonderfully tender

Shred the Chicken:

When chicken is done remove it from the slow cooker and shred thoroughly with two forks in a large bowl The shredding will soak up flavors

Buffalo Sauce Boost:

Pour the remaining quarter cup of buffalo sauce over the shredded chicken Toss until each piece is shiny and spicy Set aside for now

Creamy Sauce Transformation:

Back in the slow cooker whisk everything together so melted cheeses combine smoothly with the broth and seasonings Stir any lumps away until the sauce is velvety

Add the Pasta and Chicken:

Break linguine noodles in half so they fit better Add to the slow cooker and nestle the shredded buffalo chicken right on top

Finish Cooking the Pasta:

Cover again and turn the cooker to high Cook for thirty minutes to one hour stirring with tongs every so often so the noodles cook evenly If needed add small splashes of broth or water if sauce looks too thick

Serve It Up:

Once noodles are just tender serve the pasta hot sprinkled with bright cilantro if you like

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Good to Know

• Makes excellent leftovers for the next day
• Buffalo heat mellows after a night in the fridge
• You can control spice by adjusting the sauce

When I make this my favorite part is sneaking bits of the buffalo chicken before it goes back in the pot—those saucy shreds are irresistible and always get picked at by whoever is waiting around the kitchen.

Keeping It Fresh

This dish keeps for up to three days chilled well covered The sauce tends to thicken in the fridge so I always stir in a splash of broth or water before reheating to bring it back to creamy life Reheat gently on the stove or in the microwave and it will taste just as luscious as when first scooped

Easy Ingredient Swaps

• No linguine Switch to rotini penne or any sturdy pasta you have
• Need it milder Use less buffalo sauce or try a creamy wing sauce
• No cheddar Try Monterey Jack for a milder gooey melt
• You can swap in leftover cooked chicken but you will miss out on the slow cooker flavor mingling

How to Serve It Right

Pile the pasta high in bowls and top with plenty of extra sauce Scattering fresh green onions or extra cilantro on top adds a pop of color A side of crisp celery sticks echoes classic buffalo flavors If you have blue cheese crumbles on hand a tiny sprinkle is magic

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Behind the Dish

This recipe grew out of a love for both buffalo wings and cheesy pasta The slow cooker lets the chicken become so tender it falls apart and the creamy hot sauce is thick enough to cling to every strand I first brought it to a game-day potluck and it disappeared so fast it never even made it onto the dining table

Recipe FAQs

→ Can I use a different pasta shape?

Absolutely! Any hearty pasta like penne, rotini, or rigatoni will hold up well and absorb the flavorful sauce.

→ How do I make it less spicy?

Reduce the amount of buffalo sauce or use a milder wing sauce for a gentler heat; adjust to your taste preference.

→ What’s the best way to shred the chicken?

Once fully cooked, transfer the chicken to a bowl and use two forks to pull it apart into tender, bite-sized pieces.

→ Can I prepare this dish in advance?

Yes. Store leftovers in the refrigerator for up to three days and reheat gently with a splash of broth or water to keep the sauce creamy.

→ Is there a substitute for ranch dressing mix?

You can blend dried dill, parsley, garlic powder, and onion powder for a homemade alternative with similar flavor notes.