Buffalo Chicken Spaghetti

Buffalo Chicken Spaghetti





16 ounces spaghetti

2 cups cooked, cubed chicken

1-2 cups chicken stock

8 ounces cream cheese

1/4 c. hot sauce

3/4 cup Ranch or Blue cheese dressing

Salt and pepper, to taste

2 green onions, chopped

1 cup shredded cheddar cheese





Cook spaghetti according to package directions; drain.

Meanwhile, in a large saute pan over medium heat, combine cream cheese, 1 cup chicken stock and hot sauce.

Cook, stirring occasionally, until cream cheese is melted and mixture is smooth. Add dressing and stir to combine.

Add cooked spaghetti and chicken and toss to coat with cream cheese mixture. Season with salt and pepper, to taste.

Add up to an additional cup of chicken stock, as needed, until sauce reaches desired consistency.

Pour spaghetti into a large serving dish and top with shredded cheddar cheese and chopped green onions.







jackie austin