Buffalo Chicken Spaghetti
Creamy, spicy buffalo chicken tossed with spaghetti for a quick, comforting weeknight meal.
Equipment
- Large Pot
- Large saucepan
- Colander
- Spatula or wooden spoon
Ingredients
- 16 oz spaghetti
- 3 cups cooked chicken chopped (rotisserie chicken recommended)
- 2 cups chicken broth
- 8 oz cream cheese one package; can use light
- 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, optional
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, cream cheese, hot sauce (start with 1/3 cup), 1/2 cup shredded cheddar, and the cup of Ranch dressing.
- Stir the sauce frequently until the cream cheese and cheddar are fully melted and the mixture is smooth and warmed through; adjust hot sauce amount to taste.
- Add the chopped cooked chicken to the sauce and stir to combine and heat the chicken through, about 2–3 minutes.
- Toss the drained spaghetti into the sauce and chicken until evenly coated.
- Serve immediately topped with sliced green onions and additional shredded cheddar if desired.
Notes
- Use rotisserie chicken to save time.
- Adjust hot sauce to control spiciness.
- Light cream cheese can be used to reduce calories.
- Reserve a splash of pasta water if sauce needs thinning.