Buffalo chicken spaghetti
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- 1 lb
- spaghetti, fully cooked and drained
- 1 1/2 lb
- boneless skinless chicken breast or thighs
- salt and 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 (i use ranch)
1Season 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.
2In 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.
3Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.