Buffalo Chicken Pasta

"Today, we’re making an incredible high-protein meal prep in 5 EASY steps! — Buffalo Ranch Chicken Pasta.
Each serving comes in at about 550 calories, with 60 grams of protein, 50 grams of carbs, and 12 grams of fat. This recipe makes around ten hearty meal preps, perfect for your week."

Here’s what you’ll need:
4 lbs chicken breast

1 cup Mild Frank’s Red Hot Wings Sauce (or your preferred flavor)

1 cup Hidden Valley fat-free ranch dressing

1 packet ranch seasoning mix

1 box farfalle pasta (or pasta of your choice)

8 oz shredded fat-free mozzarella cheese

8 oz shredded fat-free cheddar cheese

1 bag real bacon bits

1 bag sun-dried tomatoes

Seasonings: salt, pepper, garlic powder, onion powder

Step 1: Cooking the Chicken
"First, place the chicken into your crockpot.
Add the hot sauce, ranch dressing, and ranch seasoning mix.
For extra flavor, sprinkle in some salt, pepper, garlic powder, and onion powder.
Cook on high for three hours."

Step 2: Cooking the Pasta
"When there’s about fifteen minutes left on the chicken, start your pasta.
Bring a large pot of water to a boil, add a tablespoon of salt, and drop in your pasta.
Cook for ten to fifteen minutes, stirring occasionally.
Around the eleven-minute mark, start tasting until it’s cooked to your liking.
Once ready, drain the pasta and set it aside."

Step 3: Shredding the Chicken
"When the chicken is done, shred it right in the crockpot.
This will let the meat soak up all that delicious sauce."

Step 4: Combining Everything
"In a large mixing bowl, add the shredded chicken, cooked pasta, mozzarella, cheddar, bacon bits, and sun-dried tomatoes.
Mix until everything is evenly coated and the cheese is melted and creamy."

Step 5: Portioning
"Divide the pasta evenly into your meal prep containers — this recipe makes ten generous servings.
Store in the fridge for up to four days, or freeze for longer storage."