There’s something delightfully comforting about a one-dish pasta that delivers big flavor without a lot of fuss. This Buffalo Chicken Spaghetti hits that sweet spot: creamy, tangy, and just spicy enough to make you reach for a napkin. It’s built on simple pantry staples—spaghetti, shredded chicken, cream cheese, cheddar, and Frank’s-style hot sauce—pulled together into a cozy, crowd-pleasing casserole that comes together quickly on a weeknight and doesn’t skimp on personality.

This version uses 16 ounces of spaghetti and three cups of cooked, chopped chicken—the kind you get from a ready-to-eat roast chicken. The sauce combines chicken broth, cream cheese, ranch dressing, shredded cheddar, and a healthy splash of hot sauce to create that classic buffalo flavor. Green onions finish things with a bright bite. The result? Creamy, slightly spicy, and endlessly spoonable. It’s perfect for feeding a family, bringing to a potluck, or hoarding for leftovers.

Why you’ll love this recipe

Comforting and bold: Rich, creamy sauce balanced by tangy hot sauce and ranch.
Hands-off prep: Most of the work is hands-off: cook the pasta, stir together the sauce, fold in the chicken, and bake.
Adaptable: Use leftover chicken or a rotisserie bird, adjust the heat to taste, and swap cheeses as you like.
Family-friendly: A big hit with kids and adults alike—serve with a simple green salad or celery sticks.

Ingredients

16-oz spaghetti
3 cups cooked, chopped chicken (I use a rotisserie)
2 cups chicken broth
1 (8-oz) package cream cheese (can use light)
1/3 – 1/2 cup Frank’s hot sauce (more or less to taste)
1/2 cup cheddar cheese
1 cup Ranch dressing
green onions
cheddar cheese

Notes on ingredients and swaps

If you don’t have a rotisserie chicken on hand, any fully cooked, chopped chicken will do—leftovers are perfect. The cream cheese gives the sauce its creamy body; light cream cheese works fine if you prefer a lower-fat option. Frank’s-style hot sauce is the classic choice, but use any cayenne-based hot sauce you enjoy. The recipe calls for cheddar twice because a little goes into the sauce and a little is reserved for topping; feel free to use sharp or mild cheddar depending on how pronounced you want the cheese flavor.

Equipment

Large pot to boil spaghetti
Large skillet or saucepan to combine the sauce
9×13-inch baking dish (or similar size)
Wooden spoon or spatula
Cheese grater (if shredding your own cheddar)

Step-by-step instructions

Below are clear, sequential steps to make this Buffalo Chicken Spaghetti. I’ve kept the order faithful to the ingredient list and original approach while clarifying each action so you can cook with confidence.

Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when the assembled dish goes in.
Cook the spaghetti: Bring a large pot of salted water to a boil. Add the 16 ounces of spaghetti and cook according to package directions until al dente. Drain the pasta thoroughly and set it aside in the colander while you make the sauce.
Heat the chicken broth and cream cheese: In a large skillet or medium saucepan over medium heat, pour in 2 cups of chicken broth. Add the 8-ounce package of cream cheese in chunks so it melts evenly. Stir frequently to prevent scorching and continue until the cream cheese is fully melted and the mixture is smooth.
Add the hot sauce: Stir in 1/3 to 1/2 cup of Frank’s hot sauce, using the lower amount if you prefer a milder heat and the higher amount for a spicier finish. Taste and adjust within that range to suit your preference.
Stir in Ranch dressing: Add 1 cup of Ranch dressing to the sauce and whisk until the sauce is homogenous and slightly thickened. This adds tang and helps give the sauce a silky texture.
Add shredded cheddar: Stir in 1/2 cup of cheddar cheese until melted and incorporated into the sauce.
Combine chicken and pasta with sauce: Add the 3 cups of cooked, chopped chicken to the sauce and stir to coat the chicken. Then add the drained spaghetti, folding gently so the pasta and chicken are evenly coated with the buffalo-ranch sauce.
Transfer to baking dish: Pour the sauced spaghetti and chicken into a 9×13-inch baking dish (or a similar-size casserole). Use a spatula to spread the mixture into an even layer, pressing lightly so everything settles.
Top with extra cheddar: Sprinkle additional cheddar cheese over the top of the casserole to create a melty, golden finish. The ingredient list includes cheddar cheese again here for topping—use as much as you like for a cheesy crust (I typically use a generous 1/2 to 1 cup shredded on top).
Bake until bubbly: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly browned around the edges.
Garnish and rest: Remove the dish from the oven and let it rest for 5 minutes. Sprinkle sliced green onions over the top for a fresh pop of color and flavor.
Serve: Dish the Buffalo Chicken Spaghetti onto plates or into bowls. Serve with extra Ranch dressing or a side of crisp celery sticks if you like. Leftovers keep well and reheat nicely in the oven or microwave.

Troubleshooting and tips

Too thin sauce: If your sauce seems thin after combining, let it simmer a minute or two while stirring—it will thicken slightly as it cools. Adding the cheddar helps thicken as well.
Too spicy: If the dish ends up hotter than you expected, stir in an extra tablespoon or two of Ranch dressing or a splash of milk to mellow the heat.
Prevent clumping: Toss the cooked spaghetti with a teaspoon of olive oil or a small amount of the sauce before combining with the rest to keep it from sticking together.
Make-ahead: You can assemble the casserole up to a day in advance and keep it covered in the refrigerator. Bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it heats through.
To freeze: Assemble in a freezer-safe dish but don’t bake. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, and add 10–15 minutes to the baking time.

Serving suggestions

This Buffalo Chicken Spaghetti pairs wonderfully with crisp, cooling sides. A simple mixed-green salad with a light vinaigrette cuts through the richness, while celery sticks and carrot batons echo the classic buffalo serving style. If you want extra brightness, squeeze a little lemon over the finished dish or scatter more chopped green onions and a drizzle of Ranch on top.

Make it your own

Customization is half the fun. Use a different shredded cheese—Monterey Jack or pepper jack add a nice melt and a bit of extra bite. Stir in a handful of chopped roasted red peppers for a sweet contrast, or toss in a cup of frozen peas for a pop of color and nutrients. For a lower-fat take, use light cream cheese and reduced-fat Ranch dressing, and reduce the cheddar on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat covered in a 350°F oven until warmed through, or microwave individual portions until hot. If the sauce seems a touch dry after reheating, stir in a splash of chicken broth or milk to loosen it.

Final thoughts

This Buffalo Chicken Spaghetti is one of those cozy, flavor-forward casseroles that always feels like a special dinner even when it’s made from pantry and leftover basics. It’s creamy, tangy, and just spicy enough to make every bite interesting. Whether you’re feeding a crowd, sending it to a friend, or tucking into leftovers, it’s an easy, satisfying dish that hits all the notes: melty cheese, tender chicken, and bright, savory buffalo flavor.

Give it a whirl on your next busy weeknight—you’ll love how a handful of simple ingredients transforms into something wildly comforting and delicious.

Buffalo Chicken Spaghetti

Creamy, spicy buffalo chicken tossed with spaghetti for a quick, crowd-pleasing dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

16 oz spaghetti
3 cups cooked chicken chopped (rotisserie chicken recommended)
2 cups chicken broth
1 8-oz package cream cheese can use light
Frank's hot sauce 1/3 to 1/2 cup, more or less to taste
1/2 cup cheddar cheese
1 cup Ranch dressing
green onions for serving, sliced
cheddar cheese additional for serving or topping

Equipment

Large Pot
Large saucepan
Colander
Wooden spoon or spatula

Method

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain and set aside.
In a large saucepan over medium heat, combine the chicken broth, cream cheese, hot sauce (start with 1/3 cup), 1/2 cup shredded cheddar, and Ranch dressing.
Stir frequently until the cream cheese and cheddar have fully melted and the sauce is smooth and warm, about 3–5 minutes.
Add the chopped cooked chicken to the sauce and stir to heat the chicken through and coat evenly; taste and adjust hot sauce as desired.
Toss the drained spaghetti with the buffalo chicken sauce until well combined.
Serve immediately, topped with sliced green onions and additional cheddar cheese if desired.