Delicious Buffalo Chicken Spaghetti

This easy meal is a great dish for those who love the combination of spicy buffalo sauce and creamy cheese sauce. It’s simple to assemble and can be used as a one-pot meal, making it perfect for busy weeknights. To make this pasta dish, you will need cooked chicken (such as rotisserie, grilled, or pan-fried), spaghetti, buffalo wing sauce, cream cheese, and blue cheese.

My kids loved this recipe would can be tweaked to fit your family’s taste buds. For us, we love the authentic blue cheese flavor, but this recipe can also be made with ranch dressing. It is a quick meal that fairs well to leftovers and reheating. You can use any type of pasta you might have on hand, but my 3 kids love to slurp up spaghetti noodles!

Chicken – We pan-fried our chicken with spices and olive oil. However, this recipe is perfect for frozen chicken tenders, grilled chicken strips, rotisserie chicken, or roasted chicken leftovers.

Pasta – My kids simply love spaghetti because it is fun to eat. You can use a pound of any pasta you might have available. Just be sure to salt the water when boiling the pasta until al dente.

Buffalo Wing Sauce – This comes bottled up from brands like Frank’s Red Hot. It has a balanced flavor of spice, creaminess, and tang.

Butter – This is needed for the sauce to make it creamy and rich.

Stock – We used chicken stock to thin out the base.

Cream Cheese – This makes the sauce thicker, and creamy.

Cheese – We added 6 ounces of blue cheese to our dressing for flavor. You can swap in 6 ounces of ranch dressing if you prefer.

Green onion – We love the mild flavor of green onions which make for a tasty garnish.

Add olive oil to a large skillet over medium heat.

Add cubed chicken to a small bowl and toss with black pepper, onion, and garlic powder.

Add chicken to a heated skillet and cook until clear juices run free & internal temperature of the chicken is 165 degrees F. Remove from pan and set aside.

Bring a large pot of salted water (add 1 tbsp. of salt to 4 quarts of water) to a boil. Add pasta and cook until al dente. Drain and set aside.

To the same skillet you cooked the chicken in, add chicken stock, butter, and buffalo wing sauce and simmer over low-medium heat for 3 minutes.

Stir in the softened cream cheese, and blue cheese crumbles. Simmer on low heat until creamy stirring continuously.

Remove from heat, add chicken to the creamy buffalo sauce and coat all pieces.

Add pasta to the skillet and toss to combine.

Garnish dish with additional blue cheese, and fresh green onion before serving.

Once you have cooked your buffalo chicken pasta, the best way to store it is by cooling it quickly and transferring it to an airtight container. Make sure that the container you use is deep enough so that there is minimal risk of cross-contamination. Once in the container, place it in the refrigerator for up to three days.

Reheat the pasta in a microwave-safe dish and be sure to stir it often to ensure that it is heated evenly. If you want to freeze your buffalo chicken pasta, make sure to place it in an airtight freezer bag or container and store it in the freezer for up to three months. When ready to eat, thaw the pasta in the refrigerator and reheat it as desired. Enjoy!

• Crispy Baked Buffalo Wings
• Buffalo Chicken Soup
• Buffalo Chicken Sliders
• Buffalo Chicken Wontons
• Buffalo Chicken Salad