Creamy Buffalo Chicken Zucchini Noodle Bake. Grain free and low carb.
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5 from 5 votes

Creamy Buffalo Chicken Zucchini Noodle Bake

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: gluten free, grain free, low carb, primal
Cuisine: casserole, main dish
Servings: 5
Calories: 325kcal
Author: Stacey


  • 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.


  • 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.


Serving: 1g | Calories: 325kcal | Carbohydrates: 6g | Protein: 38g | Fat: 13.4g | Fiber: 1.8g | Sugar: 3.6g