Friday, January 21, 2011

Buffalo Chicken Pasta

It's been a while since I've looked forward to a recipe quite this much!  It lived up to every expectation I had!  I savored every bite, as did my daughter!  It had just enough "zing" to it to make my taste buds really happy!  My husband ate a late lunch, but he tasted it and says he looks forward to a big bowl later tonight!

Here's a little tip when you go to make this (and you HAVE to make this)!  I partially thawed my boneless skinless chicken.  If they're still a little frozen, it makes it MUCH easier to cut!  Oh, and it's VERY saucy (which I'm sure tomorrow a lot of it will soak up into the noodles), so you can definitely add more noodles than I did!

I would like to thank Michelle Ideh Youngblood for providing me with this delicious recipe!  I stuck pretty true to what she gave me.  Just made a little tweak!

Now, on to what you've been waiting for!

Buffalo Chicken Pasta


Ingredients:
3 large boneless skinless chicken breasts (approx. 2 lbs or so), cut into pieces
2 cans condensed Cream of Chicken Soup
3/4 cup Buffalo Wing Sauce (You know, the orange kind!  I used mild, but you could use hot!)
1 medium Red Onion, chopped finely
salt, pepper and garlic powder to taste
2 cups sour cream
1/2 cup Ranch Dressing
1 cup Mozzarella Cheese
1 lb. Penne pasta, cooked

Directions:
In your slow cooker insert, mix the Cream of Chicken Soup, Buffalo Wing Sauce and red onion.
(Isn't it a pretty color?!)

Season your chicken to taste with salt, pepper and garlic.

Add the chicken to the sauce in the slow cooker and make sure all pieces are covered well with sauce.

Cook on LOW for 7-8 hours or HIGH for 3-4 hours.

Start the water for your pasta so you don't waste any time!
While you're waiting for it to boil, turn your slow cooker to LOW (if it isn't already there) and add the sour cream, ranch dressing and mozzarella cheese.  Stir until well-mixed.

You should be able or soon able to put your noodles in!
When your noodles are cooked and drained, add them to the Buffalo Chicken mixture in your Slow Cooker.

Mix well, let everything really meld together and serve!

Enjoy!

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41 comments:

  1. This was YUMMY! We have plenty for leftovers tomorrow. I think we will skip the pasta and use a french loaf of bread instead! It hit the spot. May be one of our new favorites!

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  2. Maja,
    Glad you enjoyed it! :) French loaf would be great with that sauce!

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  3. I'm new here. :) Anyway, I decided to surprise my husband with something new for dinner and made this. WOW. It's DELICIOUS! Thank you! :)

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  4. First of all, Welcome!!! :) I'm glad you enjoyed it! :)

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  5. Love this recipe! It makes more than we can eat, so I divided the sauce before adding the noodles and froze some of it. It tasted just as good as I remember the first time! By far one of my favorites!

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  6. As a fellow working mom, master's student, and wife, I get the feeling I'll be coming here a lot! Love it!

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  7. So glad to hear that Candice!!!! Looking forward to hearing what you think of the recipes!

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  8. Absolutely delicious. We halved the sour cream (cause we like it spicy!) and it was great! I don't like blue cheese but the rest of my family does, and they put those kraft crumbles on top of it and said it was heavenly. Thanks for a great recipe!

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  9. You are so welcome! Glad you enjoyed it!

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  10. I made this tonight for the first time. I adapted it so it's lower in fat (and yet, still delicious!) by substituting the following:

    * I used 98% fat free cream of chicken soup
    * I used fat free sour cream

    I also used cheddar instead of mozzarella cheese - but that's a taste preference thing.

    I love this receipt, and it's going into my regular rotation. Thank you!

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  11. We had this for dinner tonight and it was a hit! Trying another one of your recipes later this week!

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  12. I'm wondering how many portions this typically yields? Definitely want to try it out, sounds like exactly my type of favorite meal!

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  13. am following from the Rochester Patch! Nice Job! I'm in Shelby Twp with a blog for parents..hope you'll come visit when you get a chance! did you know Amy Jelsma at Adams? graduated in 2000...very good family friend!!

    Http://childhoodmyths.net/blog

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  14. Kathleen,
    I'm just seeing your comment, sorry! Sometimes blogger is weird like that! I would say it makes 6-8 portions or so.

    Diane and Chad,
    Thanks for following! I don't know Amy, sorry! I'll be over to follow you!

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  15. This was fantastic! I just fed my brothers family and mine (9 people)...and all the kids/teens including my 3 yr old loved it. This recipe made the perfect amount for our crowd, as written...for those wondering. I did make a couple of changes, because I only had 1 can of cream of chicken soup and 1 can of cheddar cheese soup on hand...so I used that. I also added more mozz cheese, ranch, and buffalo sauce at the end...to adjust the spicy. Thanks for sharing! It's a keeper! =)

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  16. Hi, Kathleen,

    I'm in the process of relocating and my crockpot is in storage right now. Is there an alternative instruction for cooking this on the stovetop? It sounds absolutely delicious and I would love to make it. Please let me know so that I can make this for my family.

    Thanks!!

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    1. Hi there! I'm Hope, not Kathleen ;)

      I've never made this on the stove top, but I would first saute the onions in a pan with a bit of olive oil. I would then add the chicken and cook that up. Next mix together just 1 can cream of chicken soup and 1/4-1/2 cup buffalo wing sauce (you won't want as much liquid) and add it to your cooked chicken and onions. Let it simmer so that it thickens for you. When it's thickened a bit, add in the sour cream, ranch dressing and cheese. Once that's well incorporated, add your cooked pasta. Good luck!

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    2. Ooops!! So sorry about the name thing; I was looking at a reader's question and just typed in her name instead of yours.

      Anyway, thanks for these directions. I will try them as soon as I can get to the stove. This sounds awesome!!

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    3. I am so excited to try this recipe. Quick question --> What size cans of cream of chicken soup do you use?

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  17. We love this one! I make quite a few changes though. Cut back to 1 can soup & 1c. Sour Cream to reduce soupiness without flavor changes. We also switched from Ranch to Blue Cheese dressing for taste preference. I also don't bother thawing/cutting chicken. I throw in a few breasts frozen, pour soup onion sauce over and cook on low for 9 -10 hours. Then to serve just shred chicken in crock while pasta cooks.
    This is also a great potluck meal for the workplace if it's mostly men (which mine is). I serve with rolls instead of pasta then and it's a huge hit!

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    1. It's all about making things work for you, so great ideas! :)

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  18. This is fantastic. I'll definitely be making again! The only change I made was to add 3 cups of mozzarella, but that's just my preference. Everybody loved it. Thanks for the great recipe!

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  19. I am making this tonight I can't wait to try it!

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  20. Awesome recipe. We LOVED it! I used campbells healthy request soup and low fat sour cream and italian blend cheese instead of mozzarella.. the taste was rich and creamy. My BFF added a bit extra buffalo wing sauce to her portion but everyone else thought it was just right on the wing sauce. This will be a regular menu item at our house! Thank you so much for sharing!

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    1. Awesome news!!! So glad everyone enjoyed it!

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  21. Do you think it would taste okay to use a FF version of soup and sour cream to reduce the point plus value?

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    1. How many points/calories do you think this has? I am so bad at judging. Another poster said she did it and it was good!

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    2. Mary, others have, but I have never cooked with it.

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    3. Jackie, I don't count points or calories and never have so I can't begin to tell you anything about that! Sorry!

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  22. Im making this recipe for the first time tonight. Im really excited to try it. I'll let you know how it turns out :)

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    1. It turned out delicious :) My family and I loved it and its one of our new favorites!!

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  23. Hello Busy Crock Pot Mom!! :) My name is Gail and i'm a newbie here. I love Buffalo Chicken and so does my hubby so i will def give this one a whirl! I love trying new recipes that have great reviews. Have a great day! :)

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    1. Welcome, Gail! I can't wait for you to try it!

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  24. Made this last week and my husband and I both really liked it! I did as someone else said and froze half of the sauce (before adding noodles) for another dinner. Love recipes that are simple and delicious! Someone mentioned cutting the chicken partially frozen as it is easier (which I agree)- but when it is thawed I cut it up with a pair of kitchen scissors and that works great also!

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  25. This is so good! We adapted it a little to add more protein, we used plain greek yogurt mixed with dry ranch instead of ranch dressing, and the same greek yogurt instead of sour cream. Delicious! I love all your recipes, this is always my go-to easy crockpot site :) Thank you for all the wonderful recipes! I'm so glad I found your blog!

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