Buffalo chicken is a favorite in our household. Combine it with pasta and
you have the ultimate comfort food. If you prefer less spicy food, the addition
of sour cream, ranch dressing and mozzarella provides a creamy texture
that nicely balances the spice. —Kathy White, Henderson, Nevada
Featured In:
26 Buffalo Chicken Recipes
VERIFIED BY Taste of Home Test Kitchen
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted
- 1 cup Buffalo wing sauce
- 1 medium onion, finely chopped
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (16 ounces) penne pasta
- 2 cups shredded part-skim mozzarella cheese
- 2 cups (16 ounces) sour cream
- 1/2 cup ranch salad dressing
- Finely chopped celery, optional
- In a 5-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 4-5 hours or until chicken is tender. Cook pasta according to package directions for al dente; drain.
- Remove slow cooker insert. Stir in cheese until melted. Add pasta, sour cream and ranch dressing. If desired, top with celery. Yield: 8 servings.
Originally published as Buffalo Chicken Pasta in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2016, p38
Reviews forBuffalo Chicken Pasta
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MY REVIEW
Reviewed Jan. 23, 2017
"If you like buffalo chicken wing dip, I think you should give this dish a try! It is very tasty and filling. One thing I changed was the amount of Buffalo wing sauce. I used hot sauce according to taste because most in my family don't like super hot flavored dishes."
