Crock Pot Buffalo Chicken Cheesesteak Pasta

We’ve combined the best of buffalo chicken and cheesesteaks into an irresistible creamy and hearty pasta dish. If you love buffalo chicken and Philly cheesesteaks, you’re going to want to try this Crock Pot Buffalo Chicken Cheesesteak Pasta! Tender bites of buffalo chicken team up with mushrooms, peppers, onions, and melty cheeses with pasta for the ultimate easy comfort food dinner.

If your family likes buffalo chicken I know they will devour this dinner! To be completely honest, I’m not the biggest fan of buffalo sauce but I could not stop eating this pasta! It’s just right kick of heat without being mouth on fire overpowering with spice.

The chicken cooks right in the crock pot with buffalo sauce and butter, then everything comes together with creamy cheese and pasta at the very end. And because the pasta is cooked separately, you don’t have to worry about mushy noodles! This dinner would be perfect for a weeknight dinner, a cozy weekend night or for the big game.

It’s spicy, cheesy, creamy and packed with all the flavors you love about a Philly cheesesteak—with a buffalo chicken twist.

Why You’ll Love This Buffalo Chicken Cheesesteak Pasta

• Easy crock pot dinner – Let the slow cooker do most of the work.
• No mushy pasta – The pasta cooks separately and gets stirred in at the end.
• Big cheesesteak flavor – Peppers, onions, mushrooms and provolone make this taste like a Philly cheesesteak.
• Buffalo chicken twist – Buffalo sauce adds just the right amount of tangy heat.
• Family-friendly – You can easily adjust the amount of buffalo sauce to make it milder.
• Great for leftovers – It reheats well for an easy lunch the next day.

Ingredients

For the Buffalo Chicken

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons butter
• 1 cup buffalo sauce, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ cup chicken broth

For the Cheesesteak Pasta

• 1 green bell pepper, diced
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 8 ounces cream cheese, softened and cut into cubes
• 1 cup shredded provolone
• 1 cup shredded mozzarella
• 12 ounces penne or rotini pasta
• 2 tablespoons butter or olive oil, for sautéing the mushrooms
• Green onions or fresh parsley, optional, for topping
• Extra buffalo sauce, optional

How to Make Crock Pot Buffalo Chicken Cheesesteak Pasta

1. Add the chicken to the crock pot

Cut the chicken breasts into bite-size pieces and place them in the bottom of your crock pot.

Prefer shredded chicken? No problem! You can leave the chicken breasts whole and shred them once they’re cooked. Both methods work.

Add the 2 tablespoons of butter right into the crock pot with the chicken.

Pour in ¾ cup of the buffalo sauce and sprinkle with garlic powder, onion powder, smoked paprika and black pepper.

2. Add the vegetables

Add the sliced bell pepper and onion to the crock pot.

Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, or until the chicken reaches an internal temperature of 165°F.

3. Sauté the mushrooms

While the chicken cooks, sauté the mushrooms in 2 tablespoons of butter or olive oil over medium-high heat.

Cook for about 5–7 minutes, stirring occasionally, until the mushrooms are nicely browned and most of their moisture has cooked away.

Don’t skip this step! Sautéing the mushrooms first gives them much better flavor and texture than simply adding raw mushrooms to the crock pot. Unless you don’t want mushrooms- totally fine! Just skip this step completely.

4. Make the buffalo cheese sauce

Once the chicken is cooked, add the softened cream cheese and chicken broth to the crock pot.

Stir until the cream cheese melts into the buffalo sauce and creates a creamy sauce.

Add the remaining ¼ cup buffalo sauce and stir.

5. Cook the pasta separately

While the sauce comes together, cook the pasta according to the package directions until just al dente.

Drain the pasta well.

6. Add the cheesesteak ingredients

Stir the sautéed mushrooms into the buffalo chicken mixture.

Add the shredded provolone and mozzarella and stir until the cheese is melted and everything is creamy and combined.

7. Add the pasta

Finally, add the cooked pasta to the crock pot.

Gently stir until all of the pasta is coated in the creamy buffalo chicken cheesesteak sauce.

Taste and add more buffalo sauce if you’d like more heat.

8. Serve

Spoon the Crock Pot Buffalo Chicken Cheesesteak Pasta into bowls and top with sliced green onions or fresh parsley.

For an extra buffalo kick, drizzle a little more buffalo sauce over the top.

A drizzle of ranch dressing would also be delicious!

Can I Use Whole Chicken Breasts Instead?

Absolutely!

If you prefer shredded chicken, leave the chicken breasts whole when adding them to the crock pot. Cook as directed, then remove the chicken, shred it with two forks and return it to the crock pot before adding the cheeses and pasta.

I personally love the bite-size chicken pieces because they give you a little piece of chicken in almost every bite, but shredded chicken works beautifully, too.

Can I Add Mushrooms?

Yes! And I highly recommend it.

Mushrooms are a perfect addition to this buffalo chicken cheesesteak pasta because they bring in that savory, earthy flavor you expect from a Philly cheesesteak.

I recommend sautéing them separately before adding them to the crock pot. This helps them brown and prevents the finished pasta from becoming watery.

What Pasta Is Best?

I like penne or rotini for this recipe.

Penne holds onto the creamy buffalo sauce really well, while rotini’s spirals grab all of those delicious bits of chicken, vegetables and cheese.

You could also use rigatoni, cavatappi or bow tie pasta.

What Cheese Should I Use?

For the best Philly cheesesteak flavor, I recommend using provolone and mozzarella.

The provolone gives the pasta that classic cheesesteak flavor while mozzarella adds extra creaminess and stretch.

You could also substitute:

• White American cheese
• Monterey Jack
• Pepper Jack for extra spice
• Cheddar for a sharper flavor

How Spicy Is This?

That depends on your buffalo sauce!

For a milder pasta, use a mild buffalo sauce and start with less than the recipe calls for. You can always add more at the end.

If you love spicy food, add extra buffalo sauce or a pinch of cayenne pepper.

What to Serve With Buffalo Chicken Cheesesteak Pasta

This is a hearty meal all by itself, but you can serve it with:

• Garlic bread
• A simple green salad
• Roasted broccoli
• Caesar salad
• Steamed green beans
• Celery and carrot sticks with ranch

And honestly, garlic bread dipped into that buffalo cheese sauce would be pretty amazing.

Storage & Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.

Because the pasta absorbs some of the sauce as it sits, add a splash of chicken broth or milk when reheating to loosen it back up.

Reheat gently in the microwave or on the stovetop until heated through.

Tips for the Best Crock Pot Buffalo Chicken Cheesesteak Pasta

Cook the pasta separately. This is the key to perfectly cooked pasta. Add it right before serving.

Don’t skip sautéing the mushrooms. It gives them much better flavor and keeps excess moisture out of the finished dish.

Use freshly shredded cheese if possible. It melts more smoothly than pre-shredded cheese.

Adjust the buffalo sauce to your taste. Start with less if you’re serving kids or anyone who doesn’t love spicy food.

Don’t overcook the chicken. Start checking it toward the lower end of the cooking time since slow cookers can vary.

Serve immediately after adding the pasta. The longer the pasta sits in the sauce, the more sauce it will absorb.

More Crock Pot Pasta Recipes

• Slow Cooker Boursin Cheese Chicken Pasta
• Tomato Saucy Chicken and Pasta
• Spinach Artichoke Chicken Pasta
• Chicken Parmesan Soup
• Creamy Chicken and Amish Noodles
• Beef Ragu
• Cheesy Tortellini
• Tomato Basil Chicken
• Chicken Cacciatore
• Creamy Beef and Noodles