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Cheesy Buffalo Chicken Pasta

November 04, 2017 09:14 AM

Maureen Clancy, Teaching Chef with the F.D. Myers Education Center, is joined by student James Clay Jr., as together they demonstrate a little crockpot magic en route to a delectable and cheesy Buffalo Chicken Pasta.

Crockpot Cheesy Buffalo Chicken Pasta

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 1½ pound boneless skinless chicken

3 cups chicken broth

½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)

1 Tablespoon ranch dressing mix (dried packet kind)

½ teaspoon garlic powder

¼ teaspoon celery salt

¼ teaspoon salt

1/2 teaspoon pepper

8 oz. cream cheese

1 cup shredded sharp cheddar

1 tablespoon corn starch + 1 tablespoon water

16 oz. linguine noodles

Chopped cilantro for garnish (optional)

 

Directions:

  1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock
  2. Top with cream cheese and shredded cheese
  3. Cover and cook on high for 4 hours or low for 8
  4. When chicken is fully cooked remove to separate bowl and shred with two forks
  5. Add remaining ¼ cup buffalo sauce to chicken and toss to coat
  6. Set aside chicken
  7. Whisk together corn starch and water and add to crock
  8. Use a whisk and stir until cheese and cream cheese is all combined and smooth
  9. Break noodles in half and place in crock pot
  10. Top with chicken and cover
  11. Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking
  12. If noodles are not done you can add extra broth or water  ¼ cup at a time
  13. Garnish with cilantro if desired and serve immediately

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

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