Cut the chicken breasts into 1-inch chunks and place them in a bowl. Season with salt, pepper, garlic powder, and smoked paprika, tossing to coat evenly. This ensures the seasoning penetrates the chicken during the long cooking process rather than just sitting on the surface. While the chicken seasons, finely dice the red onion into 1/4-inch pieces and measure out the sour cream, ranch dressing, and mozzarella cheese so everything is ready when needed.

Add the two cans of cream of chicken soup and 1 cup buffalo wing sauce to your crockpot, stirring to combine. Add the diced red onion and stir well. The soup creates a creamy base while the buffalo sauce provides heat and flavor, and the onion will soften and add subtle sweetness over the long cooking time. I like to let these ingredients meld together for a minute before adding the chicken so the flavors have a chance to start developing.

Add the seasoned chicken chunks from Step 1 to the crockpot, stirring to distribute evenly throughout the sauce. Cook on low for 7-8 hours or high for 3-4 hours until the chicken is very tender and easily shreds with a fork. The long, gentle cooking allows the flavors to meld deeply and keeps the chicken moist rather than dried out.

About 30 minutes before the chicken finishes cooking, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente (just tender with a slight bite). Drain the pasta but do not rinse it, as the starch helps the sauce cling to it. I recommend cooking the pasta separately rather than directly in the crockpot because it gives you control over texture—this way the pasta stays perfectly tender instead of getting mushy from hours of heat.

Once the chicken is fully cooked and tender, stir in the sour cream, ranch dressing, and shredded mozzarella cheese from Step 1. Mix gently but thoroughly until the cheese melts completely and the sauce becomes smooth and creamy. This step creates the signature rich, tangy, cheesy sauce that makes the dish special—the full-fat sour cream truly does make a difference in achieving a luxurious texture.

Add the cooked penne from Step 4 to the crockpot, stirring gently to coat all the pasta with the creamy buffalo sauce. Warm on high for 5-10 minutes just until heated through—you want to warm the pasta, not cook it further. Taste and adjust seasoning if needed, then serve immediately in bowls, optionally garnished with fresh ranch or additional shredded cheese if desired.