Description
A creamy, cheesy pasta dish with tender chicken and a flavorful buffalo sauce, perfect for comforting weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz pasta of your choice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken breasts in the crockpot.
- Pour buffalo sauce over the chicken.
- Add minced garlic, heavy cream, salt, and pepper.
- Cook on low for 360-480 minutes or high for 180-240 minutes until the chicken is cooked through.
- Shred the chicken with two forks and stir in the Parmesan cheese until it melts into the sauce.
- Cook the pasta separately according to package instructions until al dente.
- Combine the cooked pasta with the chicken mixture, ensuring it’s well coated with the sauce.
- Serve hot and garnish with fresh parsley for a pop of color.
Notes
This dish is perfect for meal prep! Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg