Buffalo Chicken Spaghetti

There are dishes that feel like weeknight rescues and dishes that taste like a celebration. This Buffalo Chicken Spaghetti somehow manages both. It’s creamy, tangy, a little spicy, and endlessly comforting. Using 16-oz spaghetti, shredded cooked chicken, cream cheese, cheddar, Ranch dressing, and Frank’s-style hot sauce, this one-pan-ish casserole comes together fast and disappears even faster. Whether you’re feeding a family, bringing something to a potluck, or just craving bold flavors, this recipe delivers.

Why you’ll love this recipe

This Buffalo Chicken Spaghetti runs on pantry staples, leftover rotisserie chicken, and speedy prep. It’s familiar comfort with a kick—no complicated techniques, and a big payoff in taste. The cream cheese and chicken broth make a luscious sauce that clings to every strand of spaghetti, while the cheddar and Ranch bring that classic buffalo-chicken combo we all crave.

Ingredients

• 16-oz spaghetti
• 3 cups cooked, chopped chicken (I use a rotisserie)
• 2 cups chicken broth
• 1 (8-oz) package cream cheese (can use light)
• 1/3 – 1/2 cup Frank’s hot sauce (more or less to taste)
• 1/2 cup cheddar cheese
• 1 cup Ranch dressing
• green onions, thinly sliced, for garnish
• extra cheddar cheese, for sprinkling

Notes before you start

• Have your cooked chicken chopped and ready. Rotisserie chicken works great because it’s flavorful and tender.
• Adjust the Frank’s-style hot sauce between 1/3 and 1/2 cup depending on how spicy you like it.
• If you’d like a lighter version, light cream cheese is fine to use.

Step-by-step directions

1. Bring a large pot of salted water to a boil over high heat. Add the 16-oz spaghetti and cook until just shy of al dente; drain and set aside. Reserve a cup of the pasta cooking water in case you want to loosen the sauce later.
2. While the pasta cooks, place the 8-oz package of cream cheese in a medium saucepan over low heat. Add the 2 cups chicken broth and gently warm, stirring frequently until the cream cheese melts and the mixture is smooth.
3. Stir the 1/3 – 1/2 cup Frank’s hot sauce into the cream cheese and broth mixture, tasting as you go and adjusting to your preferred heat level.
4. Add the 1 cup Ranch dressing and 1/2 cup cheddar cheese to the sauce. Stir until the cheddar is melted and the sauce is uniform and glossy.
5. Fold the 3 cups cooked, chopped chicken into the sauce, making sure the chicken is well coated and warmed through.
6. Add the drained spaghetti to the sauce and toss gently to combine, ensuring every strand is coated. If the sauce feels too thick, add a splash of the reserved pasta water until you reach the desired consistency.
7. Transfer the buffalo-coated spaghetti and chicken to an ovenproof dish if you want a baked topping. Sprinkle extra cheddar cheese over the top for a melty finish. Alternatively, you can serve directly from the pot for a quicker meal.
8. If baking, preheat the oven to 350°F (175°C) and bake the assembled dish for about 10–12 minutes, or until the top is bubbly and the cheese is melted. Remove from the oven and let sit for 5 minutes before serving.
9. Garnish with thinly sliced green onions and an additional sprinkle of cheddar cheese before serving. Serve warm.

Serving ideas and tips

• Serve with crisp celery sticks or a simple green salad to balance the richness.
• For extra texture, top the finished dish with toasted breadcrumbs or chopped, roasted cauliflower.
• Make it ahead: Prepare through step 6, cover, and refrigerate up to 24 hours. When ready to serve, reheat on the stove, add reserved pasta water if necessary, and bake for a few minutes to refresh the top.
• Leftovers reheat beautifully in the oven at 350°F for 10–15 minutes or in a skillet over low heat with a splash of broth.

Flavor variations

• Milder: Use closer to 1/3 cup hot sauce and add an extra splash of Ranch.
• Extra spicy: Stir in a few dashes of cayenne or use the full 1/2 cup hot sauce.
• Cheesy: Swap some of the cheddar for Monterey Jack or add shredded mozzarella on top before baking.
• Herby: Fold in chopped parsley or basil at the end for brightness.

Make it your own

This Buffalo Chicken Spaghetti is flexible. Swap cheeses, try different cooked chicken varieties, or use gluten-free spaghetti if needed. The core idea is simple: a creamy, hot sauce–kissed mixture clinging to long pasta and tender chicken. It’s a great way to give classic Buffalo flavor a comforting, carb-filled twist.

Final notes

When you make this Buffalo Chicken Spaghetti, allow the flavors to develop as the sauce warms and the cheeses melt. Taste as you go, especially when adding hot sauce, so the heat level matches what you and your guests prefer. This recipe is straightforward, crowd-pleasing, and exactly the kind of dish that becomes a recipe you return to again and again.

Enjoy and serve hot—this one disappears fast.