Buffalo Chicken Zucchini Noodle Bake

Buffalo chicken zucchini noodle bake is grain-free, primal, low carb with a paleo option. This came about from a quest to satisfy my cravings for buffalo chicken with cheesy macaroni.

But this version uses low carb zucchini noodles and chicken with a creamy buffalo sauce.

This dish is also full of healthy veggies. The first batch I made was a little spicy and I loved it, but my hubby thought I was trying to burn him.

So I reworked the recipe to make it milder. I used 2 tbsp of red pepper sauce in the second batch, but you could use 1 ½ tbsp for a very mild batch.

This was pretty easy, budget-friendly, and you can use frozen chicken, as long as you cook it first or in advance.

I just pre-bake the chicken in the oven at 400 F for 20 to 30 minutes, or until done. Then cool and chop it up. This is filling, creamy, low carb comfort food.

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The zucchini noodles I made with a vegetable spiralizer like these ones:

Scroll to the bottom of the page for recipe, directions and printable recipe card

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RECIPE AND DIRECTIONS BELOW:

Creamy Buffalo Chicken Zucchini Noodle Bake Stacey Creamy Buffalo Chicken Zucchini Noodle Bake is a keto, low carb, and grain-free, comfort food casserole with chicken, veggies, and zucchini noodles in a creamy buffalo sauce. 5 from 6 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Course casseroles, main dish Cuisine American Servings 5 Calories 325 kcal Ingredients US Customary Metric 1x 2x 3x 1 lb boneless skinless chicken breast cooked and chopped

2 large or 3 smaller sized zucchini squash spiral cut in noodle shapes

1 medium stalk celery chopped finely

2 tbsp red bell pepper chopped *optional

1 1/2 tbsp Parmesan cheese

½ cup organic sour cream or can use 1/2 cup mayonnaise for paleo

1 tbsp butter or ghee

1 ½ tbsp to 2 red pepper sauce or to taste I used Frank’s original red pepper sauce

3 tbsp unsweetened canned pumpkin puree or butternut squash puree found in the baby food section

½ tsp ground mustard spice

¼ tsp garlic powder

1/2 cup cheddar cheese grated, omit for paleo option. Instructions Preheat oven to 400 F, and grease or oil a 9X6X2 inch casserole dish.

In a medium saucepan over medium heat combine: 1 tbsp butter or ghee, ½ cup sour cream or mayo, 2 tbsp red pepper sauce, 3 tbsp pumpkin puree, ½ tsp ground mustard spice, ¼ tsp garlic powder, and Parmesan cheese. Melt all ingredients and mix together until combined. Turn heat off.

Place zucchini noodles in a bowl and press down on noodles with a paper towel to remove excess water from noodles.

Spread zucchini noodles over bottom of casserole dish.

Place chopped cooked chicken and chopped celery on top of zucchini noodles.

Pour or spoon the creamy buffalo sauce from the stove top, over the chicken and celery.

Sprinkle optional chopped red bell pepper over the top of casserole.

Bake at 400 F for 30 minutes. Remove from oven, and sprinkle with optional grated cheese.

Let cool until sauce has thickened again and cheese has melted.

Serve and enjoy. *As an Amazon Associate I earn from qualifying purchases. Nutrition Serving: 1 g Calories: 325 kcal Carbohydrates: 6 g Protein: 38 g Fat: 13.4 g Fiber: 1.8 g Sugar: 3.6 g Keyword buffalo chicken casserole, creamy buffalo chicken zucchini noodle bake, keto casserole, low carb buffalo chicken casserole Tried this recipe? Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Nutrition Facts: Serving size: 1 of 5 servings, Calories: 325, Fat: 13.4 g, Carbohydrates: 6 g / Net Carbs: 4.2 g, Sugar: 3.6 g, Fiber: 1.8 g, Protein: 38 g

*all nutritional data are estimates based on the products I used*

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