High-Protein Crockpot Buffalo Chicken Pasta (34g)

This high-protein Crockpot buffalo chicken pasta has the tangy heat people want from buffalo sauce, but it uses chicken breast, protein pasta, Greek yogurt, and a measured amount of cream cheese to keep the sauce creamy and the protein meaningful. The chicken cooks hands-off; the pasta is boiled separately and folded in at the end so it does not turn mushy.

At a glance: 15 minutes prep, 5 to 6 hours on LOW, 8 servings, and an estimated 34 grams of protein per serving.

Why This Method Is Better

• The pasta keeps its texture. Cooking it separately avoids the uneven, gummy pasta that can happen in a slow cooker.
• The dairy goes in late. Greek yogurt and cream cheese stay smoother when added after the long cook.
• The heat is adjustable. Start with 1/2 cup buffalo sauce and add more only after the creamy ingredients are mixed in.
• It works for meal prep. A splash of broth restores the sauce when reheating.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, thawed
• 1 cup low-sodium chicken broth, divided
• 1/2 cup buffalo-style hot sauce, plus more to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 4 ounces reduced-fat cream cheese, softened
• 1 cup plain nonfat Greek yogurt
• 1 cup shredded sharp cheddar, divided
• 12 ounces dry high-protein short pasta, such as chickpea, lentil, or protein-enriched rigatoni
• 2 scallions, thinly sliced
• Optional: celery leaves or a light yogurt-ranch drizzle

How to Make Crockpot Buffalo Chicken Pasta

1. Season the chicken. Put the chicken into a 6-quart slow cooker. Add 3/4 cup broth, buffalo sauce, garlic powder, onion powder, paprika, and salt.
2. Slow cook. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours, until the thickest part of the chicken reaches 165°F.
3. Shred. Move the chicken to a board, shred it, and return it to the cooking liquid.
4. Cook the pasta separately. Boil it in salted water until just al dente, following the package directions. Reserve 1/2 cup pasta water and drain.
5. Make the sauce creamy. In a bowl, whisk the softened cream cheese with a ladle of hot cooking liquid. Stir it into the slow cooker. Turn the cooker to WARM, then fold in the Greek yogurt and 3/4 cup cheddar.
6. Combine. Add the drained pasta and toss gently. Loosen with the remaining broth or reserved pasta water as needed. Taste before adding more buffalo sauce.
7. Serve. Finish with the remaining cheddar and scallions.

Protein Estimate

The estimate of about 34 grams per serving is based on chicken breast, a 12-ounce package of higher-protein pasta, Greek yogurt, cheddar, and eight equal portions. Pasta brands can differ by more than 10 grams of protein per serving, so check your package if you track macros closely.

Expert Tips

• Choose a short ridged shape. Rigatoni, rotini, or penne holds the sauce better than spaghetti.
• Stop at al dente. The pasta will absorb more sauce after it is folded into the hot chicken.
• Do not boil Greek yogurt. Switch to WARM and stir it in after the main cooking time to reduce splitting.
• Use a familiar buffalo sauce. Hot sauces vary in acidity, heat, and salt. Begin with less and adjust.
• Keep it saucy for leftovers. Pasta continues to absorb liquid in the refrigerator.

Storage and Reheating

• Refrigerate: divide into shallow airtight containers and use within 3 to 4 days.
• Reheat: add 1 to 2 tablespoons broth per portion, cover loosely, and heat in the microwave or on the stove until 165°F.
• Freeze: the buffalo chicken freezes better without pasta or yogurt. Freeze the cooked chicken-and-sauce base, thaw it in the refrigerator, reheat, and add fresh pasta and dairy.

Frequently Asked Questions

Can I cook dry pasta in the Crockpot?

You can, but the result is less predictable. Different pasta shapes absorb liquid at different rates, and the noodles around the edges may soften before the center is done. Separate cooking gives better texture.

Is this very spicy?

It is medium as written. Use 1/3 cup buffalo sauce for a milder version and provide extra sauce at the table.

Can I use rotisserie chicken?

Yes. Skip the long chicken cook. Warm 3 cups shredded cooked chicken with the broth, seasoning, and buffalo sauce on LOW for 1 to 2 hours, then finish the sauce and pasta as directed.

Can I use chicken thighs?

Yes. Boneless, skinless thighs stay juicy and work with the same method. Verify they reach 165°F before shredding.

More High-Protein Crockpot Chicken

• High-Protein Crockpot Recipes
• High-Protein Crockpot Chicken Recipes
• High-Protein Crockpot Chicken Alfredo
• High-Protein Crockpot Chicken and Rice

Nutrition information is an estimate and varies with pasta, sauce, dairy brands, and portion size.