This pasta dish has the perfect amount of spice and cream to make a luxurious pasta dish. You are going to enjoy this dish so much when you make it for dinner, whether for friends or just alone time at home!
Check out what our friends over at Mandy’s Recipe Box had to say about this recipe,
“I love that this Buffalo Chicken Pasta is easily adjusted to make it really spicy or just a hint. The buffalo wing sauce gives it great flavor but the more you add the spicier it is. My three-year-old son even ate this up. It’s super kid friendly.”
This is the perfect recipe to put together on any night. Enjoy this with your kids with minimal spice or add more spice for a bigger taste!
Ingredients
3 boneless, skinless chicken breasts
24 oz Swanson chicken broth
8 oz Philadelphia cream cheese, cut into pieces
1½ cups Kraft shredded cheddar cheese
½ cup Buffalo Wing sauce, divided
2 Tbsp. dry ranch dressing mix
1 tsp. garlic powder
1 tsp. salt
1 Tbsp cornstarch
1 Tbsp water
16 oz fettuccine noodles
Instructions
In a slow cooker, place the chicken, broth, ¼ cup buffalo wing sauce, ranch mix, garlic powder and salt. Top with the cream cheese and cheddar cheese.
Cover and cook on high 4 hours or low 8 hours.
Remove the chicken and shred with two forks. Add the remaining ¼ cup buffalo wing sauce to the chicken and stir to coat. Set aside.
Mix together the cornstarch and cold water. Add to the slow cooker and whisk everything together.
Add the chicken back in along with the noodles.
Cover and cook another hour until noodles are done, stirring every 15 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add any type of noodles you’d like in this one
Thanks again to Mandy’s Recipe Box for this amazing recipe.
