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Sunday, May 20, 2018

Buffalo Chicken Zucchini Pasta

Buffalo chicken, buffalo chicken dip, buffalo chicken wings, the list goes on. 

I love Buffalo Chicken ANYTHING and I love pasta so I created this recipe to give me the best of both of worlds. It comes together in minutes! 

I always have grilled chicken breast tenders in the fridge. For this picture above, I left the chicken whole so you could see it however, I did dice it up and stirred into the buffalo zucchini to eat. 

I spiralized my zucchini with this 5-Blade Vegetable Slicer. I used 4 medium-sized zucchini's. I know it looks like alot for 2 people but trust me, they really cook down! 


  • 4 medium zucchini's, spiralized
  • 2 1/2 tbsp low fat cream cheese
  • 1/3 tbsp light whipped butter
  • 3 tbsp light ranch dressing
  • 1/4 cup hot sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 6 to 8 oz diced grilled chicken
  • 1/4 cup fat free shredded mozzarella cheese


  1. Spiralize the zucchini and set aside. 
  2. In a large skillet over low heat, add the cream cheese, butter, ranch dressing, hot sauce, garlic powder, onion powder, salt and pepper. Stir to incorporate. 
  3. Turn up the heat to medium and add the zucchini and stir for about 4 to 5 minutes. 
  4. Add the cooked chicken and mozzarella cheese. Stir until chicken is heated through and cheese is melted. 

This recipe makes 2 servings at 4 pts each on Weight Watchers Freestyle Program. 


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