Buffalo Chicken Penne with Cream

Buffalo Chicken Penne with Cream is a rich and flavorful one-pot meal featuring tender chicken, al dente penne, and a creamy buffalo-Alfredo sauce.

Ingredients

• 1 lb chicken breast

• 1 (16 oz) box penne pasta

• 1 jar (about 15 oz) Alfredo sauce

• 1/3 to 1/2 cup buffalo wing sauce (use less for mild, more for spicy)

• 2 cups shredded Parmesan cheese

• 1/4 cup grated Parmesan cheese

• 1 medium onion, chopped

• 1 tbsp dry ranch seasoning

• 2 tablespoons of bottled ranch dressing if you want it to be more creamy.

• 1/2 tsp black pepper, paprika, garlic powder, Italian seasoning

• 1/2 tsp salt

Buffalo Chicken Penne: Instructions

1. Slow Cook the Chicken: Add chicken breast, chopped onion, dry ranch seasoning, salt, pepper, paprika, garlic powder, Italian seasoning, and half of the buffalo wing sauce into a slow cooker. Cover and cook on HIGH for 3–4 hours until the chicken is tender and easily shredded.

2. Cook the Penne: While the chicken is cooking, boil the penne pasta according to package instructions until al dente. Drain and set aside.

3. Shred or chop the cooked chicken in the slow cooker and mix it well. Add Alfredo sauce, remaining buffalo wing sauce, ranch dressing, Parmesan, and half of the mozzarella. Stir until smooth and creamy.

4. Combine Everything: Add the cooked penne pasta to the slow cooker. Stir until all the pasta is coated with the creamy buffalo sauce.

5. Finish & Serve: Sprinkle the remaining mozzarella cheese on top and allow it to melt, covering the slow cooker for a few minutes if needed. Serve it hot. You can add extra Parmesan cheese, a little buffalo sauce, or some ranch dressing on top.

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