Ingredients
- 1 lb. spaghetti, fully cooked and drained
- 1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
- salt & pepper, 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.)
- 1 c. Ranch or Bleu cheese dressing
Directions
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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.
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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.
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Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.
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I tasted this right after I made it and noticed that the heat increased a little after it had been sitting in the refrigerator for a few hours. So if you are making this ahead of time, you might want to keep that in mind.