Buffalo chicken and hearty pasta join forces in this rich, slow-cooked dinner that delivers all the bold tang of game-day fare with minimal hands-on effort. Boneless, skinless chicken thighs simmer directly in a zesty blend of chicken broth, dry ranch seasoning, garlic powder, and classic Buffalo wing sauce. As the chicken turns fork-tender, cubes of cream cheese and sharp cheddar melt into the broth, creating a velvety, savory sauce right in the crock.
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Once the shredded chicken is tossed with an extra splash of Buffalo sauce for an added layer of kick, dried linguine noodles go straight into the thickened sauce to finish cooking. Simmering the pasta directly in the seasoned liquid ensures every strand absorbs maximum flavor without dirtying a separate stockpot. It is an ideal, comforting dinner for busy weeknights, casual weekend gatherings, or whenever you are craving pub-style heat baked into a comforting bowl of noodles.
Cook’s Notes
Ideal slow-cooker size: 6-qt.
Cheesy Buffalo Chicken Pasta
Ingredients
Gather:
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½ cup Buffalo wing sauce, divided
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1 tablespoon dry ranch dressing mix
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¾ teaspoon garlic powder
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⅛ teaspoon black pepper
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1½ lb. boneless, skinless chicken thighs
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8-ounce package cream cheese, cubed
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1 cup shredded sharp cheddar cheese
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Chopped cilantro, optional
Grease interior of slow-cooker crock. In crock, combine broth, ¼ cup Buffalo sauce, and seasonings.
Submerge chicken in sauce. Scatter cubed cream cheese and shredded cheese over chicken. Cover. Cook on Low for 4 hours, or until instant-read thermometer registers 160°–165°F when stuck in thighs.
When chicken is fully cooked, remove to bowl and shred with 2 forks. (Cover crock to keep sauce warm.)
Add remaining ¼ cup Buffalo sauce to shredded chicken and toss to coat. Set aside but keep warm.
In small bowl, stir cornstarch and water together until smooth. Stir into warm sauce in crock until sauce becomes smooth and thick.
Break noodles in half and place in crock. Top with shredded chicken and cover.
Cook on High for 30 to 60 minutes, or just until noodles are fully cooked. Stir 3 or 4 times during cooking. If you need more liquid for noodles to cook, add water ¼ cup at a time.
Garnish with cilantro, if using, and serve immediately.
This story was originally published by Parade on Nov 4, 2026, where it first appeared in the Recipes section. Add Parade as a Preferred Source by clicking here.
