What cheese goes best with buffalo chicken?

Sharp Cheddar provides the flavor backbone, while Mozzarella gives you that epic cheese pull. For authentic wing flavor, top your bowl with Blue Cheese crumbles before serving.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken. Just add 30-60 minutes to the cooking time on Low to ensure it reaches the safe internal temperature.

Is buffalo chicken pasta good for meal prep?

It reheats well, but pasta tends to absorb sauce in the fridge. When reheating, add a splash of milk or water to make it creamy again. For a meal prep that doesn't use pasta, try my Slow Cooker Shredded BBQ Chicken which uses a similar shredded chicken base.

How to make high protein buffalo chicken pasta?

To maximize protein, use the cottage cheese hack for the sauce and swap regular pasta for a protein-fortified pasta (like Chickpea or Lentil pasta). This can push the protein count over 40g per bowl!

Can I use ranch dressing instead of powder?

Yes, but bottled ranch dressing adds significant oil and fat calories. The dry powder gives you all the herby ranch flavor without the unwanted fat.

What is the best pasta shape for buffalo chicken?

Short shapes like Penne, Rotini, or Shells are best because they have ridges and pockets that hold the thick, creamy sauce. Long noodles like spaghetti tend to slide off.

Slow Cooker Buffalo Chicken Pasta (High Protein & Creamy)

Description

This Slow Cooker Buffalo Chicken Pasta is the ultimate healthy comfort food. A creamy, spicy crockpot buffalo chicken mac and cheese with 30g+ protein.

Ingredients

Scale

1.5 lbs (700g) Boneless Skinless Chicken Breasts
3/4 cup Buffalo Sauce (like Frank’s Red Hot)
1 packet (1oz) Dry Ranch Seasoning Mix
1/2 cup Chicken Broth
1 tsp Garlic Powder
1 cup Cottage Cheese (or Greek Yogurt)
1/2 cup Milk (skim or almond)
1 cup Shredded Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
1 lb (450g) Short Pasta (Penne, Rotini, or Shells)
Green Onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

The Dump: Place chicken breasts in the slow cooker. Add buffalo sauce, ranch seasoning, chicken broth, and garlic powder.
The Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken shreds easily.
The Blend: While chicken cooks, blend cottage cheese and milk in a blender until completely smooth and creamy.
The Boil: Cook your pasta on the stove according to package directions for al dente. Drain.
The Finish: Shred the chicken in the pot. Stir in the cooked pasta, the blended cottage cheese mixture, and the shredded cheeses. Stir until melted and creamy.
Serve: Garnish with green onions and serve hot.

Notes

Spice Level: Use “Mild” wing sauce for less heat.
Vegetables: Add chopped celery or spinach in the last 30 minutes for extra nutrition.
Storage: Keeps in fridge for 4 days. Add a splash of milk when reheating.

Prep Time: 10 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 380
Sugar: 2g
Sodium: 850mg
Fat: 8g
Saturated Fat: 4g
Carbohydrates: 42g
Fiber: 3g
Protein: 35g
Cholesterol: 75mg