BUFFALO CHICKEN SPAGHETTI SQUASH
This recipe is the most popular from my old blog, The Domestic Blonde!
Provided by Julia Kent
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 39m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 817.8 calories, Carbohydrate 34.2 g, Cholesterol 169.2 mg, Fat 60.9 g, Fiber 0.1 g, Protein 37.3 g, SaturatedFat 30 g, Sodium 1836.7 mg, Sugar 1.3 g
15 MINUTE BUFFALO CHICKEN SPAGHETTI
This creamy Buffalo Chicken Spaghetti can be on the table in just 15 minutes! Make it as mild or spicy as you like, this spaghetti recipe is always a hit!
Provided by Dan
Categories Dinner
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 379 calories, Sugar 3.5 g, Sodium 585.7 mg, Fat 16.3 g, SaturatedFat 9.4 g, TransFat 0 g, Carbohydrate 46.3 g, Fiber 2.1 g, Protein 11.6 g, Cholesterol 44.7 mg
BUFFALO CHICKEN PASTA
This pasta dish has all the flavors of Buffalo chicken wings, and you don't have to get your fingers full of hot sauce. It's made on the stovetop and is finger-licking good!
Provided by Yoly
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 664.6 calories, Carbohydrate 36.2 g, Cholesterol 115 mg, Fat 47.5 g, Fiber 1.3 g, Protein 24.8 g, SaturatedFat 23.3 g, Sodium 1821 mg, Sugar 2 g
BUFFALO CHICKEN SPAGHETTI
Skip the wings and break out the spaghetti. This rich, spicy, buttery Buffalo chicken pasta is a hot sauce lover's dinner dream come true.
Provided by Fanny Slater
Categories Chicken
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 dinner portion, Calories 669 calories, Sugar 4.4 g, Sodium 1316.4 mg, Fat 31.9 g, SaturatedFat 16.8 g, TransFat 0 g, Carbohydrate 61.9 g, Fiber 2.7 g, Protein 33 g, Cholesterol 128.4 mg
BUFFALO CHICKEN SPAGHETTI
Yield Yield: serves 4
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions, drain.
- In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.
- Serve with green onions and more cheddar cheese if desired.
BUFFALO CHICKEN PASTA
This is a nice meal for when you are craving buffalo wings. The celery is definitely optional. This isn't super healthy, but I usually help it out by using WW pasta, Olive Oil (or bake the chicken), Olive Oil Mayo, and skim milk. Also feel free to sub Ranch dressing for the Blue Cheese. Definitely serve it with a big salad!
Provided by Briangmu
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 619.8, Fat 29.4, SaturatedFat 5.9, Cholesterol 59, Sodium 1371.7, Carbohydrate 67.3, Fiber 9.8, Sugar 2.5, Protein 23.6
BUFFALO CHICKEN PASTA
Buffalo chicken is a favorite in our household. Combine it with pasta and you have the ultimate comfort food. If you prefer less spicy food, the addition of sour cream, ranch dressing and mozzarella provides a creamy texture and cooler flavor that nicely balances the spice in this buffalo chicken pasta dish. -Kathy White, Henderson, Nevada
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until chicken is tender, 4-5 hours. Cook pasta according to package directions for al dente; drain., Remove slow cooker insert. Stir in cheese until melted. Add pasta, sour cream and ranch dressing. If desired, top with celery.
Nutrition Facts : Calories 699 calories, Fat 33g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 1995mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 4g fiber), Protein 41g protein.
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