Buffalo Chicken Spaghetti

I love buffalo chicken dip. When I was trying to come up with a dinner idea last night, I was stuck on the thought of that dip. I knew I couldn’t just serve chip and dips though, at least not on a weeknight when we all look forward to sit down meals. So I decided to see if I could turn a snacky favorite into a substantial dinner.

It worked, and the results were delicious!

Buffalo Chicken Spaghetti

  • 1 lb. spaghetti, fully cooked and drained
  • 1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
  • salt & pepper, to taste
  • 2 c. chicken stock
  • 8 oz. cream cheese
  • 1/4 c. hot sauce (more or less, depending on desired intensity. 1/4 c. will be mild to medium in flavor.)
  • 1 c. Ranch or Bleu cheese dressing

1. Season chicken breasts with salt and pepper to taste. Place in a skillet with chicken stock, bring to a boil, cover and simmer for 15 – 20 minutes, or until the chicken is fully cooked. Remove chicken and reserve 1/2 c. cooking liquid.

2. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken.

3. Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.

I tasted this right after I made it and noticed that the heat increased a little after it had been sitting in the refrigerator for a few hours. So if you are making this ahead of time, you might want to keep that in mind.

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33 thoughts on “Buffalo Chicken Spaghetti

  1. That sounds incredible! I’ve only made that buffalo dip twice because quite frankly… that dip was eeeeeevil and removed all common sense from our collective brains… we just couldn’t ourselves away from the bowl LOL.

    Thanks for sharing! I’ll be making this soon..

  2. This was yummy! Even my picky daughter loved it! Next time I am gong to use buffalo wing sauce instead of the hot sauce. Very rich and flavorful!!!

  3. Does hot sauce = tabasco sauce??? A 1/4 cup tabasco??? Isn’t that the whole bottle???? I’m halfway in to the recipe! Help! 😉 Thanks…

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  5. We made this for dinner tonight! It was great and my picky kids even ate a full serving….My husband, who is not a fan of chicken, is looking forward to the leftovers since I told him what you stated about it getting hotter!!! Thanks for a yummy recipe!

  6. I made this for dinner today…oh my word! It is FABULOUS! We LOVE buffalo chicken wings in our family, so this was right down our alley. I even used the lighter cream cheese, and it still turned out great. Thanks for another yummy recipe!

  7. Made this for dinner last night and it was sooo yummy! We couldnt stop eating it! My 5 year old gobbled it down! He loved it

  8. We had this for supper tonight! The kids drank huge amounts of milk to compensate for the heat, but we all loved it. What a fun combo of flavors! 🙂 (I inadvertently halved the dressing which probably accounts for it being rather hot, but we still loved it.)

  9. Gotta insist you try adding Frank’s hot sauce to this one 😛 You know, for authenticity’s sake! Apparently that was the sauce that was used in the “original” recipe for Buffalo chicken back in the day.

    It should blend really really nicely with the cream cheese and Ranch dressing.

  10. LOVED this! WE made it tonight and it was SO GREAT! I made it…half with ranch and half without to see what we liked best. Of course we were split, but I am going to make it without and serve ranch and blue cheese (their choise!) to drizzle on top!!! Thanks for a wonderful recipe! 🙂


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  12. Found this recipe on Pinterest, and it is awesome! I am a HUGE fan of buffalo chicken, so I knew I had to make this. Even my kids (ages 6, 4, and 1) loved it (I am lucky to have kids that like spicy food as much as I do)! I did adjust the recipe just slightly. I used slightly over 1/2 c. of medium buffalo wing sauce and used precooked frozen chicken that was already cubed. (I love cutting corners where I can!) I mixed everything together in a 9×13 baking dish and topped it with a generous helping of shredded mozzarella. I then baked it for 20 minutes at 350. It came out great! I am excited to eat leftovers for lunch tomorrow! 🙂

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