Buffalo Chicken Pasta

• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted
• 1 cup Buffalo wing sauce
• 1 medium onion, finely chopped
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (16 ounces) penne pasta
• 2 cups shredded part-skim mozzarella cheese
• 2 cups sour cream
• 1/2 cup ranch salad dressing
• Finely chopped celery, optional

1. In a 5-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until chicken is tender, 4-5 hours. Cook pasta according to package directions for al dente; drain.
2. Remove slow cooker insert. Stir in cheese until melted. Add pasta, sour cream and ranch dressing. If desired, top with celery.

chicken breasts, condensed cream, buffalo wing sauce, onion, garlic, salt, pepper, penne pasta, mozzarella cheese, sour cream, ranch salad dressing, celery

Taken from www.tasteofhome.com/recipes/buffalo-chicken-pasta/ (may not work)