This Crock Pot Buffalo Chicken Pasta is what I make when dinner needs to be bold, creamy, and totally hands-off. The pasta gets coated in a cheesy, tangy sauce that’s got just the right kick—not enough to scare off the kids, but enough to keep the grown-ups happy. And let’s be honest, anything that lets the slow cooker do most of the work while I pretend I’ve got it all together? That’s a keeper. You just toss a few ingredients into the crock pot in the morning—nothing fancy, I promise—and by the time you’re done wrangling the day, dinner’s basically waiting for you like a loyal friend. I use rotini or penne, but hey, use what you’ve got. Even elbows work if that’s what’s hiding in your pantry. It’s one of those dinners that looks like you tried really hard, even if all you did was stir a few things together and walk away. Plus, the leftovers? Even better the next day. Trust me, your future self will thank you.

1) Key Takeaways
2) Easy Crock Pot Buffalo Chicken Pasta Recipe
3) Ingredients for Crock Pot Buffalo Chicken Pasta
4) How to Make Crock Pot Buffalo Chicken Pasta
5) Tips for Making Crock Pot Buffalo Chicken Pasta
6) Making Crock Pot Buffalo Chicken Pasta Ahead of Time
7) Storing Leftover Crock Pot Buffalo Chicken Pasta
8) Try these Dinners next!
9) Crock Pot Buffalo Chicken Pasta
10) Nutrition

1) Key Takeaways

This crock pot buffalo chicken pasta recipe is loaded with flavor and comes together with minimal effort.
The dish includes shredded chicken, tender pasta, cream cheese, cheddar, and buffalo sauce for a creamy, spicy twist.
Perfect for busy weeknights and family dinners, with easy steps and ingredients you likely have at home.
It stores well and reheats beautifully, so leftovers are never a bad thing.

2) Easy Crock Pot Buffalo Chicken Pasta Recipe

I always say if a dinner can cook itself while I go on with life, that’s a win. This easy crockpot recipe is one of those meals that requires almost no brain power, but turns out like you planned it for days. It’s creamy, it’s got that spicy buffalo chicken kick, and the pasta? Oh, it soaks it all up in the best way.

I’ve made this when I had friends drop by without warning, and they asked if I’d been cooking all day. I didn’t lie. I just smiled. That’s the power of a good easy crockpot recipe. You let the chicken, cream cheese, and hot sauce do their thing while you pretend to be productive.

It’s also a family favorite—kids love the creamy cheese and pasta, grownups appreciate that it’s not bland. Plus, it’s just as good the next day, which makes it a keeper in my recipe book over at Elena Cooks.

3) Ingredients for Crock Pot Buffalo Chicken Pasta

Boneless, skinless chicken breasts: These are the stars of the show. They cook slowly and shred easily for that perfect pulled texture that soaks up every bit of flavor.

Cream cheese: Cube it up and toss it in. It melts down to a rich base that tames the heat from the buffalo sauce and gives the whole dish that signature creamy finish.

Buffalo sauce: Use something with zing. I lean toward Frank’s RedHot because it plays well with cheese. Pour it in and let it work its magic.

Cream of chicken soup: This brings it all together. It’s smooth, salty, and adds that cooked-for-hours depth without actually cooking for hours.

Garlic powder and onion powder: Sprinkle a little in and forget about it. These give you background flavor without fuss.

Salt and pepper: Season to taste. I go light at the start and adjust later, especially since the buffalo sauce already brings some salt.

Rotini or penne pasta: Something with ridges works best. It clings to the sauce, so each bite is coated just right.

Shredded cheddar cheese: Melts right into the pot for an extra layer of richness. I love sharp cheddar, but use what you’ve got.

Milk: Just a splash at the end to loosen things up and keep the sauce smooth.

Chopped green onions or parsley: Totally optional, but adds a little fresh bite and some color when you’re plating.

4) How to Make Crock Pot Buffalo Chicken Pasta

Step 1: Drop your chicken breasts straight into the crock pot.

Step 2: Add cubed cream cheese, buffalo sauce, cream of chicken soup, garlic powder, onion powder, salt, and pepper on top.

Step 3: Cover and cook on low for 6 hours or high for 3 to 4 hours. No peeking.

Step 4: Once cooked, grab two forks and shred that chicken directly in the pot. It should fall apart easily.

Step 5: Stir in your cooked pasta, a splash of milk, and the shredded cheddar. Mix it until the cheese melts into the sauce.

Step 6: Taste it. Adjust seasoning if needed. Then sprinkle with green onions or parsley if you’re feeling fancy.

5) Tips for Making Crock Pot Buffalo Chicken Pasta

Use room temperature cream cheese so it melts more easily into the sauce. Cold blocks take longer and don’t blend as well.

If you like your pasta with a little bite, cook it al dente and stir it in right before serving. This keeps it from getting too soft sitting in the crock pot.

Don’t skip the cheddar. Even if you’re tempted to go without it, that final cheese pull is part of what makes this dish special.

6) Making Crock Pot Buffalo Chicken Pasta Ahead of Time

This meal holds up beautifully. You can make the whole thing a day in advance, store it in the fridge, and reheat it when you’re ready. The flavor actually deepens overnight.

If you’re making it ahead, leave out the pasta until just before serving. Add it freshly cooked when you reheat, so it doesn’t get soggy sitting in sauce.

Need to save time? Prep the sauce in a bowl the night before and dump everything into the crock pot in the morning. Easiest dinner ever.

7) Storing Leftover Crock Pot Buffalo Chicken Pasta

Keep leftovers in an airtight container in the fridge for up to four days. When reheating, a splash of milk helps bring the sauce back to life.

You can also freeze portions. Let them cool, scoop into containers, and stash in the freezer for up to two months. Thaw in the fridge and reheat on the stove or microwave.

I like to pack leftovers into individual servings. Makes lunch the next day super easy.

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9) Crock Pot Buffalo Chicken Pasta