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Horizontal overhead image of a white bowl of pasta with shredded chicken, Buffalo sauce, crumbled blue cheese, and sliced green onions, on a gray and white marble surface with a bowl of red sauce, scallions, and gorgonzola.

Buffalo Chicken Spaghetti

  • Author: Fanny Slater
  • Total Time: 40 minutes
  • Yield: 4-6 Servings 1x


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.


  • 1 pound spaghetti
  • 5 tablespoons unsalted butter, divided
  • 1 large clove garlic
  • 1/4 cup + 1-2 tablespoons hot sauce (such as Texas Pete, Crystal, or Frank’s RedHot), divided
  • Juice of 1/2 lemon
  • 1 1/4 teaspoon coarse salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken stock
  • 8 ounces whipped plain cream cheese
  • 1/2 cup crumbled good quality blue cheese (like gorgonzola or Roquefort), divided
  • 1/4 cup thinly sliced green onions, white and light green parts, divided


  1. Cook the pasta according to the package directions, drain, and set aside. Wipe out the pot and set it aside for later use.
  2. 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.
  3. 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.
  4. Preheat oven to 300°F.
  5. 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.
  6. 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.
  7. Return the chicken to the pan and place in the oven. Bake until tender and cooked through, about 20-25 minutes.
  8. 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.
  9. 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.
  10. Serve in bowls, garnished with the remaining blue cheese crumbles and green onions, and additional hot sauce if desired.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Buffalo sauce, buffalo chicken, spaghetti, blue cheese