This isn’t your everyday dinner—it’s bold, creamy, spicy, and seriously comforting. If you’re in the mood for something a little indulgent, this slow cooker cheesy buffalo chicken pasta brings all the cozy vibes with barely any effort. The best part? It all happens in one pot, so cleanup is a breeze.

We don’t make this every week, but when we do, it disappears fast. And I mean fast. My family scraped the pot clean the first time I tested it—no leftovers, no complaints, just silence and full bellies.

Why You’ll Really Enjoy This One

If you’re the kind of person who secretly loves cheesy pasta and isn’t afraid of a little buffalo heat, you’re going to fall hard for this dish. Here’s what makes it a keeper in my kitchen:

Everything goes into the slow cooker—yes, even the pasta! That means fewer dishes and more time to catch up on the things that matter (or just kick back).
The buffalo sauce gives it that spicy kick, but it’s not overwhelming. My 8-year-old still gobbles it down without a fuss.
That combo of melty cream cheese and sharp cheddar gives it the kind of creamy finish that clings to every strand of pasta. No dry bites here.
It’s hearty enough to serve as a stand-alone meal, but if you want to round it out with a crisp salad or some garlic bread, go for it.

This is one of those recipes that feels a little bit special but is easy enough to throw together on a busy Wednesday.

What You’ll Need

Here’s everything that goes into this big bowl of comfort:

Boneless skinless chicken – I usually go with chicken breasts because they shred beautifully, but thighs will work too if you want something richer.
Chicken broth – Helps build the base of the sauce and also cooks the noodles later. Keep a little extra nearby in case the pasta needs more liquid.
Buffalo wing sauce – I split this into two portions—some goes in with the chicken, and the rest gets mixed in later. Use the heat level you like; I usually reach for medium.
Ranch dressing mix & spices – Just one tablespoon from a packet, plus garlic powder, celery salt, a pinch of salt, and pepper. It builds that tangy, savory flavor.
Cream cheese – This is the secret to that rich, velvety sauce. I’ve swapped in Neufchatel cheese before when I wanted to lighten it up a bit.
Shredded sharp cheddar – The sharper, the better. I always try to shred it fresh for a smoother melt.
Cornstarch slurry – Just a quick mix of cornstarch and water to help thicken everything at the end.
Linguine noodles – They hold up well in the slow cooker and don’t turn to mush. Break them in half so they cook evenly.
Fresh cilantro – Totally optional, but I like that herby pop on top at the end.

How I Make It in the Slow Cooker

If you’ve never made pasta directly in the slow cooker, this is your sign to try. It’s a little hands-on near the end, but nothing you can’t handle.

I start by placing the chicken, broth, about ¼ cup of the buffalo sauce, and all the seasonings in the slow cooker.
Then, I layer on the cream cheese and cheddar, cover it up, and let it cook. High for 4 hours or low for 8—just depends on how your day’s looking.
Once the chicken is done, I take it out and shred it in a bowl. Toss it with the remaining buffalo sauce so it gets extra juicy.
Back in the slow cooker, I stir the cheesy mixture until smooth, then add the cornstarch slurry.
Next comes the pasta. I break the linguine in half, lay it over the sauce, and top with the shredded chicken. Then it all cooks for another 30 to 60 minutes on high.
I give the pasta a gentle stir a few times with tongs so everything cooks evenly and nothing sticks.
If the noodles are still a little firm, I splash in some more broth—just a little at a time until it’s perfect.

By the time it’s ready, the pasta is tender, the sauce is silky, and the chicken is soaked with flavor.

Little Tweaks and Handy Substitutes

Depending on what you’ve got in the fridge or pantry, here are a few ways you can switch things up:

Chicken: Rotisserie chicken is a great shortcut. If it’s already cooked, reduce the slow cooker time and add the pasta a little earlier.
Heat level: Go with mild sauce if you’ve got little ones or spice-sensitive eaters. You can always add a drizzle of extra hot buffalo on top for those who like more heat.
Pasta: Linguine works well, but penne or rotini can hold the sauce too. If you’re using gluten-free pasta, just cut back the broth a bit and keep a close eye on the texture.
Add-ins: I’ve thrown in chopped bell peppers or frozen corn when I want to sneak in more veggies. They cook down beautifully and don’t mess with the texture.

How I Like to Serve It

We usually keep it simple since this dish is already filling. But here are a few ways I’ve served it that made the whole thing feel a little extra:

With a side salad—something light and crisp to balance the richness.
With blue cheese crumbles or green onions on top for extra flavor and crunch.
A few times, I served it in toasted bread bowls for a cozy dinner party twist—big hit!

And if you like extra buffalo sauce, keep a bottle nearby for drizzling.

How to Store and Reheat It Without Losing the Creaminess

If by some miracle you have leftovers, here’s how to keep them tasting fresh:

Store in an airtight container in the fridge. It’ll last about 2–3 days.
When reheating, I always add a splash of broth or even a spoonful of milk to loosen it up again. Microwave or stovetop both work fine.
This isn’t one I recommend freezing—the dairy in the sauce doesn’t come back to life the same way after thawing.
Slow Cooker Cheesy Buffalo Chicken Pasta

Yield: 6

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours 20 minutes

If you're craving something bold, creamy, and completely satisfying, this cheesy buffalo chicken pasta is the kind of comfort food that delivers.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 3 cups chicken broth
- ½ cup buffalo wing sauce (divided: ¼ cup at the start, ¼ cup later)
- 8 oz cream cheese
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon ranch dressing mix
- ½ teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon cornstarch + 1 tablespoon water (for thickening)
- 16 oz linguine pasta
- Fresh chopped cilantro, for garnish (optional)
Instructions
1. Start by placing the chicken breasts into your slow cooker. Pour in the chicken broth, add ¼ cup of buffalo wing sauce, and sprinkle in the ranch seasoning, garlic powder, celery salt, salt, and pepper.
2. Top everything with the cream cheese and shredded cheddar, then cover and let it cook—4 hours on high or 8 hours on low—until the chicken is tender and cooked through.
3. Once the chicken is ready, transfer it to a bowl and shred it using two forks. Drizzle the remaining ¼ cup of buffalo sauce over the shredded chicken and toss to coat evenly. Set it aside for now.
4. Back to the slow cooker: whisk together the cornstarch and water, then stir it into the sauce to help it thicken. Use a whisk to blend everything until smooth—make sure there are no lumps of cream cheese left behind.
5. Break the linguine noodles in half and add them right into the slow cooker sauce. Nestle the shredded chicken on top, cover, and turn the heat to high.
6. Cook the noodles for 30 to 60 minutes, giving them a good stir every 10 to 15 minutes with tongs or a large fork. This helps them cook evenly and soak up that cheesy, spicy sauce.
7. If the pasta looks too thick or isn’t quite done, pour in a bit more broth or water, a splash at a time, until it reaches your desired consistency.
8. Serve hot, and if you're feeling fancy, sprinkle on some chopped cilantro right before serving.
9. Got leftovers? They keep well in the fridge for up to 3 days. Just reheat gently with a splash of broth or water to bring the sauce back to life.
Notes
Stirring the noodles while they cook helps prevent sticking and ensures they cook evenly.
Want it milder? Use less buffalo sauce or go for a low-heat wing sauce.
Prefer short pasta? Penne or rotini works great too—just adjust the cook time slightly.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 615Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 175mgSodium: 1690mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 52g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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© Soumyadip

Cuisine: American / Category: Crockpot Recipes

Final Thoughts

This cheesy buffalo chicken pasta is one of those meals that makes your kitchen smell amazing, your family happy, and your belly full. It’s a little indulgent, yes—but that’s the point. Sometimes we just need a dish that hugs us back, and this one absolutely does the trick.

Let me know how you serve it—plain, loaded with toppings, or paired with something fresh—and if you make any clever swaps!

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