Buffalo Chicken Spaghetti Recipes

BUFFALO CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
• Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.

15 MINUTE BUFFALO CHICKEN SPAGHETTI

Steps:

• Cook the spaghetti according to the package directions, drain and set aside.
• Add the butter to a skillet over medium heat. Add the onion and cook until softened, 4-5 minutes. Add the garlic and cook 1 minute longer.
• Season the onions and garlic with salt and pepper, then stir in the cream cheese until blended though.
• Pour in the chicken broth and buffalo wings sauce, whisking to combine with the cream cheese and onions. Let the sauce come to a simmer for 5 minutes.
• Stir in the chicken, parmesan cheese and cream then taste the sauce for seasonings.
• Add the spaghetti back to the pot you cooked it in, then pour the sauce on top and toss to combine.
• Serve with extra parmesan cheese and parsley.

BUFFALO CHICKEN SPAGHETTI

Steps:

• Cook the pasta according to the package directions, drain, and set aside. Wipe out the pot and set it aside for later use.
• Smash the garlic gently but firmly with the flat side of a chef's knife, so it's still intact. Add 4 tablespoons butter and the garlic to a small saucepan and place it over medium-low heat. When the garlic begins to turn golden brown, remove it with a slotted spoon. Whisk in 1/4 cup hot sauce, lemon juice, and 1/4 teaspoon salt. Remove from heat and set aside.
• In a small bowl, stir together the remaining salt, garlic powder, onion powder, paprika, cayenne, and black pepper. Rub the chicken breasts with the spice mixture, pressing to make sure it adheres.
• Preheat oven to 300°F.
• Place a heavy oven-proof cast iron skillet or Dutch oven over medium-high heat. Add the remaining butter and the olive oil. When the butter begins to foam and sizzle, add the chicken and sear until golden brown, about 1-2 minutes per side. Remove the chicken and set it aside.
• Reduce the heat to medium, and pour in the chicken stock and Buffalo sauce, whisking to scrape up any brown bits (or fond) from the bottom of the pan.
• Return the chicken to the pan and place in the oven. Bake until tender and cooked through, about 20-25 minutes.
• Remove the chicken from the pan and transfer to a sturdy cutting board. Whisk the cream cheese and 1/4 cup blue cheese into the cooking liquid. Shred the meat, using two forks.
• Return the empty pasta pot to the stove over low heat, and add the cooked spaghetti, shredded chicken, 2 tablespoons green onions, and the creamy Buffalo sauce and stock mixture. Using tongs, toss to combine. Season to taste with additional salt and pepper.
• Serve in bowls, garnished with the remaining blue cheese crumbles and green onions, and additional hot sauce if desired.

BUFFALO CHICKEN SPAGHETTI

Steps:

• 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.

BUFFALO CHICKEN SPAGHETTI SQUASH

Steps:

• Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
• Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
• Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

BUFFALO CHICKEN PASTA

Steps:

• Cook pasta according to directions.
• While pasta is cooking, prepare chicken with spices and cook in oil.
• When chicken is about 1/2 cook through, add the onion, celery, and saute until chicken is fully cooked.
• Now add the hot sauce and saute with chicken for about 2 minutes.
• Combine mayo, dressing, and milk in medium bowl. Add to skillet and heat through and stir to combine.
• Toss with pasta.