Buffalo Chicken Mac & Cheese
Buffalo Chicken Mac & Cheese
Ingredients
- 2 boneless skinless chicken breasts, large
- 1 teaspoon garlic salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1 teaspoon garlic powder, as needed
- 1 teaspoon onion powder, as needed
- 1 teaspoon Kinder’s Buttery Garlic & Herb seasoning, as needed
- 8 ounces cream cheese, 1 block
- 1 bottle Frank’s RedHot Wing Sauce
- 1 pound medium shell pasta, cooked according to package directions
- 1 cup heavy cream
- 8 ounces mozzarella cheese, shredded
- 8 ounces cheddar cheese, shredded
Instructions
- 1
Place the 2 large boneless skinless chicken breasts into the crockpot.
⏱️ 1 min
- 2
Season the chicken breasts generously with garlic salt, black pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb seasoning, to your taste.
⏱️ 2 min
- 3
Place the 8 ounce block of cream cheese directly on top of the seasoned chicken breasts in the crockpot.
⏱️ 1 min
- 4
Pour the entire bottle of Frank’s RedHot Wing Sauce over the chicken and cream cheese in the crockpot.
⏱️ 1 min
- 5
Cover the crockpot and cook on HIGH for 3 hours, or until the chicken is tender and easily shredded.
⏱️ 180 min
- 6
Once the chicken is cooked, use two forks to shred it directly in the crockpot. It should be very tender and fall apart easily.
⏱️ 5 min
- 7
Stir everything together in the crockpot until the cream cheese is fully incorporated and the sauce is creamy.
⏱️ 2 min
- 8
Add the 1 pound of cooked medium shell pasta to the crockpot.
⏱️ 1 min
- 9
Pour in the 1 cup of heavy cream.
⏱️ 1 min
- 10
Add the 8 ounce bag of shredded mozzarella cheese and the 8 ounce bag of shredded cheddar cheese to the mixture.
⏱️ 1 min
- 11
Mix everything together well until all the cheese is fully melted and combined, creating a rich and creamy mac and cheese.
⏱️ 5 min
- 12
Serve hot and enjoy your delicious Buffalo Chicken Mac & Cheese!
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Mac & Cheese
- 2 boneless skinless chicken breasts, large
- 1 teaspoon garlic salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1 teaspoon garlic powder, as needed
- 1 teaspoon onion powder, as needed
- 1 teaspoon Kinder’s Buttery Garlic & Herb seasoning, as needed
- 8 ounces cream cheese, 1 block
- 1 bottle Frank’s RedHot Wing Sauce
- 1 pound medium shell pasta, cooked according to package directions
- 1 cup heavy cream
- 8 ounces mozzarella cheese, shredded
- 8 ounces cheddar cheese, shredded
Instructions
- 1
Place the 2 large boneless skinless chicken breasts into the crockpot.
⏱️ 1 min - 2
Season the chicken breasts generously with garlic salt, black pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb seasoning, to your taste.
⏱️ 2 min - 3
Place the 8 ounce block of cream cheese directly on top of the seasoned chicken breasts in the crockpot.
⏱️ 1 min - 4
Pour the entire bottle of Frank’s RedHot Wing Sauce over the chicken and cream cheese in the crockpot.
⏱️ 1 min - 5
Cover the crockpot and cook on HIGH for 3 hours, or until the chicken is tender and easily shredded.
⏱️ 180 min - 6
Once the chicken is cooked, use two forks to shred it directly in the crockpot. It should be very tender and fall apart easily.
⏱️ 5 min - 7
Stir everything together in the crockpot until the cream cheese is fully incorporated and the sauce is creamy.
⏱️ 2 min - 8
Add the 1 pound of cooked medium shell pasta to the crockpot.
⏱️ 1 min - 9
Pour in the 1 cup of heavy cream.
⏱️ 1 min - 10
Add the 8 ounce bag of shredded mozzarella cheese and the 8 ounce bag of shredded cheddar cheese to the mixture.
⏱️ 1 min - 11
Mix everything together well until all the cheese is fully melted and combined, creating a rich and creamy mac and cheese.
⏱️ 5 min - 12
Serve hot and enjoy your delicious Buffalo Chicken Mac & Cheese!