This firecracker chicken is as close to buffalo chicken pasta as you can get. Rich and creamy yet with the perfect amount of spice, this dish will be loved by everyone.
This recipe is super easy to make. A few minutes of prep, and all you have to do is wait until this scrumptious meal is ready. Yummers.
Slow cooker Fire cracker chicken pasta
4 hours, 20 minutes
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
4 tablespoons cornstarch
½ cup water
1 (10-ounce) can low-sodium chicken broth
¼ cup hot sauce (Frank's RedHot is preferred)
1 cup tomato sauce
¼ cup brown sugar
1 tablespoon red pepper flakes
¼ cup sour cream
10 ounces uncooked linguini pasta
2 tablespoons roughly chopped fresh parsley
Arrange chicken, onion, bell peppers and garlic in a 6-quart slow cooker.
In a mixing bowl, mix together cornstarch and water until there are no lumps. Add everything from chicken broth to sour cream. Mix until smooth. Pour into slow cooker over the chicken.
Cover and cook on high for 4 hours, or on low for 7 hours.
Cook pasta according to package. Drain.
Add pasta into slow cooker and stir until fully incorporated.
Garnish with chopped parsley and serve.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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