Keto Buffalo Chicken Zucchini Noodles – Easy Skillet Dinner

These keto buffalo chicken zucchini noodles make for a tasty summer dinner that you can make in just about 20 minutes! A great way to use zucchini from the garden and still enjoy that zesty buffalo flavor. Each serving has only 232 calories and 4.3g net carbs!

You might also like this popular keto buffalo chicken casserole recipe!

If you follow my blog you know I love all things buffalo chicken. Since my husband has been bombarded with zucchini this summer I decided to try out these keto buffalo chicken zucchini noodles.

Oh it is so good and so easy to put together. You can make this low carb dinner in just about 20 minutes and you only need a handful of ingredients. And not only does it taste delicious, it has only 232 calories and 4.3g net carbs!

I used my basic buffalo chicken ingredients which are hot sauce, butter, garlic, cream cheese, canned chicken, cheddar cheese and of course zucchini noodles.

Note I used canned chicken in this recipe but it would be better if you had rotisserie chicken or some other cooked chicken. Canned chicken has a few carbs for one thing and it doesn’t have much taste. However it was fine in the recipe.

I have a Paderno spiralizer and I like it because it makes different types of zucchini noodles like the kind below. This size it the best for when you want more of a pasta. The zucchini stays a bit firm and works better.

However if you are unable to make noodles like these, you can use a peeler and make wide noodles like in this dish which are very easy to make.

Get out a large skillet and melt the butter along with some garlic. Once the garlic is fragrant, add in the cream cheese and hot sauce. Whisk until the cream cheese has melted and everything is well combined.

Now you can add in the chicken and mix it up, followed by the zucchini noodles.

Mix the noodles into the buffalo chicken sauce and cover with a lid for a few minutes. This will soften the zucchini noodles but will only take a few minutes.

Now sprinkle the cheese on top and let it melt into the noodles or stick the pan under the broiler for a few minutes to brown the cheese and you are done.

• I like to make a thick spaghetti type zucchini noodle with my Paderno sprializer but if you don’t have one, try making wide zucchini noodles with a peeler.
• I used canned chicken but if you have cooked leftover chicken or rotisserie chicken you can save a few carbs and it might have a bit more flavor.
• For the cheese you can just sprinkle on top and let it melt over the noodles or you can place under the broiler to brown. Or you can just mix it into the noodles.
• This is a good dish to freeze for a low carb lunch.

This was really a delicious dinner for me. If only my husband would eat zucchini I know he would love it too. Maybe someday. 😉 I hope you like it as much as I do. Enjoy!

The nutritional information for 1 serving is:
232 cals / 16.9g fat / 5.7g carbs / 1.4g fiber / 15.1g protein = 4.3g net carb

More Low Carb Buffalo Recipes

Continue to Content

Keto Buffalo Chicken Zucchini Noodles

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These keto buffalo chicken zucchini noodles make for a tasty summer dinner that you can make in just about 20 minutes! A great way to use zucchini from the garden and still enjoy that zesty buffalo flavor. Each serving has only 232 calories and 4.3g net carbs!

Print

Ingredients

• 3 cups zucchini noodles
• 3 tablespoons butter
• 2 cloves garlic, crushed
• ½ cup hot sauce
• 2 oz cream cheese
• ½ cup cheddar cheese, shredded
• 12.5 oz can of chicken or 1 cup of cooked chicken

Instructions

1. In a large saute pan, add the butter and garlic. Let the butter melt and the saute the garlic until fragrant - about 2 minutes.
2. Next add in the cream cheese and buffalo sauce. Whisk until the cream cheese has melted and everthing is well combined.
3. Add in the chicken and zucchini noodles. Mix well to get the zucchini noodles coated in sauce then cover and cook for 5 minutes until the noodles are tender or to your liking.
4. Take off the lid and sprinkle all of the cheddar cheese on top.
5. Either just let the cheese melt on top or place under the broiler to melt and brown.

Notes

Recipe Tips and Notes

• I like to make a thick spaghetti type zucchini noodle with my Paderno sprializer but if you don't have one, try making wide zucchini noodles with a peeler.
• I used canned chicken but if you have cooked leftover chicken or rotisserie chicken you can save a few carbs and it might have a bit more flavor.
• For the cheese, you can either just sprinkle on top and let it melt, mix it into the dish or place under the broiler to brown. I just let it melt on top from the heat of the noodles.
• This is a good dish to freeze for a low carb lunch.

The nutritional information for 1 serving is:
232 cals / 16.9g fat / 5.7g carbs / 1.4g fiber / 15.1g protein = 4.3g net carbs

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Jackie's Kitchen Minced Garlic in Water, 8 Ounce
• 
  Frank's RedHot Original Cayenne Pepper Hot Wing Sauce, 5 Fl Oz,
• 
  Paderno World Cuisine 6-Blade Vegetable Slicer / Spiralizer, Counter-Mounted and includes 6 Different Stainless Steel Blades

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 232