Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.