Crockpot Buffalo Chicken Pasta

• Meat

  • 1 lb Chicken breast, boneless skinless

• Canned Goods

  • 2 1/2 cups Chicken broth

• Condiments

  • 1/4 cup Hot sauce

• Pasta & Grains

  • 10 oz Fettuccine pasta noodles

• Baking & Spices

  • 2 tbsp Corn starch
  • 2 tbsp Ranch dressing mix, dry

• Dairy

  • 1 cup Heavy cream
  • 2 cups Mozzarella cheese

Found on familyfreshmeals.com

Description

Ingredients

• 1 pound boneless skinless chicken breast, chopped into 2 inch pieces sized pieces
• ¼ cup hot sauce, I used Franks
• 2½ cups chicken broth
• 2 Tablespoons dry ranch dressing mix
• 2 Tablespoon corn starch + 2 tablespoon water, whisked together
• 1 cup heavy cream
• 10 oz uncooked fettuccine pasta noodles
• 2 cups shredded mozzarella cheese

Directions

• Place chicken in the crockpot.
• Whisk together broth, hot sauce, ranch mix and corn starch mixture together. Poor over chicken and and stir to combine. Cover and cook on high for 3-4 hours or low for 6-7.
• Once cooking time is up, Turn heat to high and add in uncooked noodles, and cream. Make sure noodles are covered in liquid. If you need too add in a little more broth or water so the noodles are covered, that is ok. Cover and let cook on high for 15-20 minutes, stirring a couple times, until noodles are cooked and tender. This time will vary from crockpot to crockpot.
• Once noodles are cooked, uncover and stir in 2 cups of shredded cheese. Cover until cheese melts (2-5 minutes).