This might be my new favorite pasta dish. It combined two of my favorite dishes - buffalo chicken dip and pasta. I used a rotiserrie chicken and it came together in no time. The hardest part of this recipe is boiling the pasta.
We absolutely loved the flavors in this dish. This does have a nice kick to it. Feel free to adjust the hot sauce to your desired level of heat. I like spicy food, so I went for the full 1/2 cup. We topped the pasta with some green onions for color and a little crunch. Give this a try. I promise you won't be disappointed.
Buffalo Chicken Spaghetti
- 16 oz spaghetti
- 3 cups cooked, chopped chicken (I use a rotisserie)
- 2 cups chicken broth
- 8 oz 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
- cheddar cheese
Cook spaghetti according to package directions, drain.
In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.
Serve with green onions and more cheddar cheese if desired.
CONNECT WITH PLAIN CHICKEN