A little over a month ago, I discovered a recipe for Buffalo Chicken Pasta on A Busy Mom’s Slow Cooking Adventures while mapping out my menu plan for the upcoming week. It happened to be around a time when I was craving everything buffalo chicken. Heck – who am I kidding… I still crave buffalo chicken ALL. THE. TIME.
Before any rumors start…
NO – I’m not pregnant!
So I made the recipe for my family. I followed it step by step. The last thing I wanted to do was screw it up. My family really enjoyed the meal, albeit they did find it a little too creamy. The creaminess seemed to take away from the meal.
So I made the meal again a few weeks later, but I took it upon myself to modify the recipe. I cut back on the condensed cream of chicken soup and the sour cream. I found it brought out the taste of buffalo wing sauce, and lessened the taste of cream. It was the perfect combination. A recipe that won over my family even more.
To make the meal, you’ll need:
- 2 boneless skinless chicken breasts (thawed and chopped bite size)
- 1 medium onion (chopped finely)
- 1 can Campbell’s Condensed Cream of Chicken Soup
- 3/4 cup Buffalo Wing Sauce
- 1/2 cup Ranch Dressing
- 1 cup Sour Cream
- 1/8 tsp of Salt
- 1/2 to 1 tsp of Black Pepper (to taste)
- 1 cup Mozzarella Cheese
- 1 lb. Penne Pasta (cooked)
Use a 5-quart slow cooker. Place in the chopped up chicken and diced onion. Mix together the cream of chicken soup, buffalo wing sauce, salt and pepper. Pour over chicken and onion. Stir. Cook on low for 7 hours.
Once 7 hours is up… start to boil water for the pasta. At this point add the sour cream, cheese and ranch dressing to the slow cooker. Mix well. Continue to cook on low while the pasta cooks.
When the pasta is al dente. Drain. Mix into the buffalo chicken sauce. Let stand 5 minutes. Enjoy.
Yum-o! Happy eating!