Buffalo Chicken Pasta
1 lb spaghetti, fully cooked & drained (we used seashell pasta)
1 to 1 1/2 lbs boneless skinless chicken breasts
salt & pepper to taste
2 cups chicken stock
8 oz cream cheese
1/4 cup hot sauce
1 cup Ranch or Bleu Cheese dressing (we used Ranch)
1. Season chicken breasts with salt & pepper. Place in a skillet with chicken stock, bring to a boil, cover. Simmer for 15-20 minutes or until the chicken is fully cooked. Remove and reserve 1/2 cup cooking liquid.
2. In a saucepan, combine cream cheese, hot sauce & reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted (this part is pretty weird looking until the cream cheese is completely melted and mixed in). While the sauce is cooking, shred or cube the cooked chicken.
3. Add the dressing and the chicken to the saucepan, stir to combine then toss with the cooked pasta. Enjoy!