Buffalo Chicken Spaghetti

1 lb. spaghetti, fully cooked and drained

1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)

salt & pepper and garlic powder, 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.)

2 T. Spicy Garlic Sauce (from BW3’s, optional)

1 c. Ranch dressing


1. Season chicken breasts with salt, pepper, and garlic powder 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 3/4 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.


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