Start by placing boneless skinless chicken breasts in your 5-6 quart slow cooker. Season generously with ranch seasoning, garlic powder, onion powder, and salt and pepper.

Next, pour in the buffalo sauce and chicken broth. Add a tablespoon of butter and cubes of cream cheese on top.

Cover your slow cooker and set it to low for 3-4 hours or high for 2 hours.

Once the cooking time is complete, use two forks to shred the chicken right in the slow cooker.

While the chicken is being shredded, cook your pasta in a separate pot according to package instructions until al dente.

Add the drained pasta to the slow cooker and gently mix it with the chicken and sauce.

Pour in the heavy cream and half of the shredded cheese, stirring until well incorporated.

Garnish your dish with chopped green onions or chives and optional blue cheese crumbles before serving.