Buffalo Chicken Spaghetti
Creamy, spicy buffalo chicken tossed with spaghetti for a quick comforting dinner.
Servings: 4 servings
Ingredients
- 16 oz spaghetti
- 3 cups cooked chopped chicken rotisserie recommended
- 2 cups chicken broth
- 8 oz cream cheese 1 (8-oz) package; light may be used
- Frank's hot sauce 1/3 to 1/2 cup, more or less to taste
- 1/2 cup cheddar cheese
- 1 cup Ranch dressing
- green onions for serving, sliced
- cheddar cheese additional, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain and set aside.
- In a large saucepan over medium heat, combine the chicken broth and cream cheese; stir until the cream cheese begins to melt and the mixture is smooth.
- Stir in Frank's hot sauce, 1/2 cup cheddar cheese, and the Ranch dressing; continue stirring until the cheese is melted and the sauce is warm and homogeneous.
- Add the chopped cooked chicken to the sauce and heat until warmed through, stirring to coat the chicken evenly.
- Toss the drained spaghetti with the buffalo chicken sauce until the pasta is evenly coated.
- Serve topped with sliced green onions and additional cheddar cheese if desired.
Equipment
- Large Pot
- Colander
- Large Saucepan
- Wooden spoon or spatula
- Measuring Cups
Notes
- Use rotisserie chicken to save time.
- Adjust hot sauce to control spiciness.
- Light cream cheese can be substituted.
- Reserve extra cheddar for topping.