Buffalo Chicken Zoodle Bake with Creamy Cheddar Sauce

Buffalo Chicken Zucchini Noodle Bake

Buffalo chicken zucchini noodle bake is a grain-free, low-carb comfort casserole that can be made paleo-friendly with simple swaps. It was developed to deliver the spicy, tangy flavor of buffalo chicken combined with a creamy, cheesy texture—without the pasta. Zucchini noodles replace macaroni for a lighter, vegetable-forward dish packed with protein and flavor.

The recipe layers tender cooked chicken and crisp vegetables over spiralized zucchini noodles, then coats everything in a creamy buffalo-style sauce before baking until bubbly. The first version I made was quite spicy; after feedback I adjusted the heat so it’s milder but still satisfying. Use 1 ½ tablespoons of hot sauce for a mild heat, or up to 2 tablespoons if you prefer more kick.

This bake is budget-friendly and flexible. You can use pre-cooked frozen chicken—just thaw and cook it first—then chop or shred. I typically pre-bake chicken at 400°F for 20–30 minutes until cooked through, let it cool, then chop. The final dish is filling, creamy, and perfect for a low-carb weeknight meal.

Scroll to the recipe card below for full ingredients, directions, and a printable card.

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📖 Printable Recipe Card

Creamy Buffalo Chicken Zucchini Noodle Bake

Stacey

A keto and low-carb casserole featuring chicken, vegetables, and spiralized zucchini in a creamy buffalo sauce.

5 from 10 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Casserole, Main Dish

Cuisine American

Servings 5

Calories 325 kcal

Ingredients

• 1 lb boneless skinless chicken breast, cooked and chopped
• 2 large (or 3 small) zucchini, spiralized into noodles
• 1 medium stalk celery, finely chopped
• 2 tablespoons red bell pepper, chopped (optional)
• 1 ½ tablespoons Parmesan cheese
• ½ cup organic sour cream (or ½ cup mayonnaise for paleo)
• 1 tablespoon butter or ghee
• 1 ½ to 2 tablespoons hot sauce (to taste)
• 3 tablespoons unsweetened canned pumpkin or butternut squash puree
• ½ teaspoon ground mustard
• ¼ teaspoon garlic powder
• ½ cup grated cheddar cheese (omit for paleo)

Instructions

1. Preheat oven to 400°F. Grease a 9x6x2-inch casserole dish.
2. In a medium saucepan over medium heat, combine butter or ghee, sour cream (or mayo), hot sauce, pumpkin puree, ground mustard, garlic powder, and Parmesan. Heat gently until combined and smooth, then remove from heat.
3. Place zucchini noodles in a bowl and press with paper towels to remove excess moisture.
4. Spread the zucchini noodles in the bottom of the prepared casserole dish.
5. Top the noodles with chopped cooked chicken and chopped celery.
6. Pour the creamy buffalo sauce over the chicken and vegetables, spreading evenly.
7. Sprinkle optional chopped red bell pepper over the top.
8. Bake at 400°F for 30 minutes. Remove from oven and sprinkle with grated cheddar if using.
9. Let cool slightly so the sauce thickens and the cheese melts. Serve warm.

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Nutrition

Serving: 1

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

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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 used.

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