Now, some of y'all might have read the name of the recipe and thought, "Um, those flavors don't go together. Duh." Well, I'm all about putting flavors that shouldn't otter go in the same dish and seeing what happens. What I think will happen with this is that the spaghetti will act as a carrier for the yummy flavors of the buffalo chicken, so this will be like getting buffalo chicken dip for supper. Total cheat, I know.
Sherri likes to use the slow cooker for this meal, so YAY for another slow cooker recipe. She also likes to use fettuccine instead of spaghetti noodles and she prefers Texas Pete sauce.
1 – 1.5 lbs boneless, skinless chicken breasts (or thighs)
2 cups chicken stock
1/4 cup hot sauce*
1 cup ranch or bleu cheese dressing
8 ounces cream cheese
16 ounces cooked spaghetti (or whatever kind of pasta you want to use)
* Sherri likes Texas Pete, but use what you like. I like an orange-y colored buffalo sauce with heat.
Shred chicken and reserve some of the liquid from the pot. Toss the chicken in the liquid. Add cream cheese and dressing.
Toss the chicken mixture with the cooked pasta.
Serve and have your family adore you for your culinary acumen.