Buffalo Chicken Spaghetti Food

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 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.

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper and set aside.
• Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
• Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash (larger squash requiring a longer cook time). When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
• While squash is roasting, cook the chicken.
• Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
• Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
• In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
• Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.

BUFFALO CHICKEN SPAGHETTI

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 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 PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain, rinse with cold water, and drain again.
• Chop chicken into bite-sized pieces. I sometimes use Southwest flavored chicken strips instead of grilled. Just depends on what I have on hand.
• Combine pasta, chicken, celery, peppers, and onion. Other veggies can be added if you like. I've sometimes added peas, corn, or cucumbers.
• Mix remaining ingredients until combined, and pour over pasta mixture.
• You can use blue cheese dressing instead of ranch, or more or less hot sauce, depending on your personal preferences. Chill for at least 30 minutes, or until ready to serve.

CREAMY BUFFALO CHICKEN PASTA

Steps:

• Cut chicken breast into bite-size pieces and sprinkle with paprika, garlic powder, salt and pepper.
• Saute chicken until cooked. Add hot sauce to your liking. Remove chicken from skillet.
• Saute vegetables.
• Combine mayo, dressing and milk. Add to skillet.
• Add chicken and heat through.
• Serve with pasta of your choice.