Low Carb Creamy Buffalo Chicken – A Cozy, Kick-Forward Dinner

If you love the bold flavor of buffalo wings but want something weeknight-easy and low carb, this creamy buffalo chicken checks all the boxes. It’s rich, tangy, and just spicy enough to feel exciting without blowing out your taste buds. The sauce comes together in minutes and clings beautifully to tender chicken.

Serve it in a bowl, spoon it over cauliflower rice, or scoop it into crisp lettuce cups. It’s satisfying, simple, and great for meal prep.

Low Carb Creamy Buffalo Chicken - A Cozy, Kick-Forward Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Cooked chicken (3 to 4 cups), shredded or chopped—rotisserie chicken works great
• Buffalo sauce (1/2 to 3/4 cup), adjust to your heat preference
• Cream cheese (8 oz), softened
• Heavy cream (1/3 cup) or unsweetened almond milk for a lighter option
• Butter (1 to 2 tablespoons), optional but adds richness
• Garlic (2 cloves), minced
• Onion powder (1 teaspoon)
• Smoked paprika (1/2 teaspoon), optional
• Salt and black pepper to taste
• Shredded cheddar or mozzarella (1/2 to 1 cup), optional for a cheesy finish
• Ranch or blue cheese dressing for drizzling, optional
• Green onions or chives, sliced, for garnish

Instructions

 

• Soften the cream cheese: Cut the cream cheese into cubes and let it sit at room temperature for 10 minutes. This helps it melt smoothly and prevents lumps.
• Warm the sauce base: In a large skillet over medium heat, add the butter. When melted, stir in the garlic and cook for 30 to 60 seconds until fragrant.
• Add cream and buffalo sauce: Pour in the heavy cream and buffalo sauce. Whisk until combined and slightly steamy but not boiling.
• Melt in the cream cheese: Add the cream cheese cubes. Whisk slowly until the sauce becomes smooth and creamy. If it looks too thick, add a splash more cream.
• Season it up: Stir in onion powder, smoked paprika, salt, and pepper. Taste and adjust heat by adding more buffalo sauce if you like it hotter.
• Add the chicken: Fold in the shredded chicken, coating every piece. Reduce heat to low and simmer for 3 to 5 minutes, until heated through.
• Make it cheesy (optional): Sprinkle shredded cheddar or mozzarella over the top. Cover the skillet for 2 to 3 minutes until the cheese melts.
• Finish and serve: Top with sliced green onions. Serve as is, or spoon over cauliflower rice, zucchini noodles, or into lettuce wraps. Drizzle with ranch or blue cheese if you like.

Why This Recipe Works

This recipe leans on a short list of ingredients to create big flavor. Cream cheese and a splash of heavy cream smooth out the heat from buffalo sauce, while garlic and onion add depth.

Using cooked shredded chicken cuts the total time way down, making this a fast dinner or easy meal prep. The sauce thickens quickly and stays silky without flour or starch, keeping carbs low. It’s versatile too—great on its own or tucked into low-carb wraps, bowls, or baked into a casserole.

What You’ll Need

• Cooked chicken (3 to 4 cups), shredded or chopped—rotisserie chicken works great
• Buffalo sauce (1/2 to 3/4 cup), adjust to your heat preference
• Cream cheese (8 oz), softened
• Heavy cream (1/3 cup) or unsweetened almond milk for a lighter option
• Butter (1 to 2 tablespoons), optional but adds richness
• Garlic (2 cloves), minced
• Onion powder (1 teaspoon)
• Smoked paprika (1/2 teaspoon), optional
• Salt and black pepper to taste
• Shredded cheddar or mozzarella (1/2 to 1 cup), optional for a cheesy finish
• Ranch or blue cheese dressing for drizzling, optional
• Green onions or chives, sliced, for garnish

How to Make It

1. Soften the cream cheese: Cut the cream cheese into cubes and let it sit at room temperature for 10 minutes.

   This helps it melt smoothly and prevents lumps.

2. Warm the sauce base: In a large skillet over medium heat, add the butter. When melted, stir in the garlic and cook for 30 to 60 seconds until fragrant.
3. Add cream and buffalo sauce: Pour in the heavy cream and buffalo sauce. Whisk until combined and slightly steamy but not boiling.
4. Melt in the cream cheese: Add the cream cheese cubes.

   Whisk slowly until the sauce becomes smooth and creamy. If it looks too thick, add a splash more cream.

5. Season it up: Stir in onion powder, smoked paprika, salt, and pepper. Taste and adjust heat by adding more buffalo sauce if you like it hotter.
6. Add the chicken: Fold in the shredded chicken, coating every piece.

   Reduce heat to low and simmer for 3 to 5 minutes, until heated through.

7. Make it cheesy (optional): Sprinkle shredded cheddar or mozzarella over the top. Cover the skillet for 2 to 3 minutes until the cheese melts.
8. Finish and serve: Top with sliced green onions. Serve as is, or spoon over cauliflower rice, zucchini noodles, or into lettuce wraps.

   Drizzle with ranch or blue cheese if you like.

Keeping It Fresh

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it chills. When reheating, do it gently over low heat and stir in a splash of cream or water to loosen the sauce.

For freezing, cool completely first, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop for best texture.

Benefits of This Recipe

• Low carb and satisfying: Creamy sauce and protein-rich chicken keep you full without heavy carbs.
• Quick and versatile: Great for busy nights, and easy to serve different ways depending on your mood.
• Meal-prep friendly: Holds up well in the fridge and reheats without getting watery.
• Customizable heat: Control the spice level by adjusting the buffalo sauce or adding a dab of hot sauce.
• Family-friendly: Serve the base mild, then let spice-lovers add extra buffalo on their plates.

What Not to Do

• Don’t boil the sauce hard: High heat can cause the dairy to separate. Keep it at a gentle simmer.
• Don’t add cold cream cheese straight from the fridge: It won’t melt smoothly and can clump.

  Soften it first.

• Don’t skip tasting as you go: Buffalo sauces vary in salt and heat. Adjust seasoning to your brand and preferences.
• Don’t over-reduce: If you cook the sauce too long, it can get pasty. Thin with a little cream if needed.
• Don’t drown it in dressing: A light drizzle of ranch or blue cheese enhances the dish; too much can overpower it.

Variations You Can Try

• Slow cooker version: Add cooked shredded chicken, cream cheese, buffalo sauce, cream, and seasonings to the slow cooker.

  Heat on Low 2 to 3 hours, stirring once or twice, then finish with cheese and green onions.

• Veggie boost: Stir in sautéed cauliflower rice, spinach, or riced broccoli for extra bulk without the carbs.
• Bacon ranch twist: Add crisp chopped bacon and a teaspoon of ranch seasoning to the sauce.
• Spicy-sweet: Mix a teaspoon of sugar-free sweetener or a splash of sugar-free syrup into the buffalo sauce to balance the heat.
• Blue cheese lover’s version: Crumble blue cheese into the finished dish and skip the cheddar.
• Casserole style: Spread the mixture in a baking dish, top with cheese, and bake at 375°F (190°C) for 10 to 12 minutes until bubbly.
• Dairy-light option: Use reduced-fat cream cheese and almond milk; add a small pinch of xanthan gum if you want a thicker sauce.

FAQ

How spicy is this?

That depends on your buffalo sauce. Start with 1/2 cup for medium heat and add more to taste. You can also stir in a little ranch to mellow it out.

Can I use raw chicken instead of cooked?

Yes.

Cut raw chicken into bite-size pieces, season with salt and pepper, and sauté in a bit of oil until cooked through. Remove it from the pan, make the sauce, then return the cooked chicken to finish.

Is this keto-friendly?

Yes. It’s low in carbs and high in fat and protein.

Check labels on buffalo sauce and dressings, as some brands add sugar.

What’s the best buffalo sauce to use?

Use a brand you already like on wings. A classic cayenne pepper sauce-based buffalo sauce with butter flavor works best. Look for low or no added sugar.

Can I make it without cream cheese?

You can use mascarpone or full-fat ricotta for a similar effect.

The sauce will be slightly different in texture, but still creamy.

How do I thicken the sauce without flour?

Let it simmer gently to reduce, or whisk in a small amount of extra cream cheese. A tiny pinch of xanthan gum also works.

What should I serve it with?

Cauliflower rice, zucchini noodles, roasted broccoli, or lettuce wraps are all great low-carb sides. It’s also delicious over spaghetti squash.

Can I make it ahead?

Yes.

Make the full recipe, cool, and refrigerate. Reheat gently with a splash of cream or water to loosen the sauce.

How do I make it less spicy for kids?

Use a mild buffalo sauce and add more cream or cream cheese. Serve with ranch on the side and let adults add extra hot sauce at the table.

Can I use canned chicken?

It works in a pinch.

Drain it well, break it up, and add it gently to avoid a mushy texture. Rotisserie or cooked chicken breast has the best flavor and bite.

Wrapping Up

Low Carb Creamy Buffalo Chicken is one of those dependable, satisfying recipes you’ll come back to again and again. It uses simple ingredients to deliver big flavor and fits easily into busy weeks.

Keep it mild or make it fiery, serve it plain or as part of a bowl—the base is solid, and the options are wide open. If you need a fast, cozy dinner that doesn’t feel like a compromise, this one’s a keeper.