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prep time
10 min
cook time
20 min
ready time
30 min
Keto Buffalo Chicken Pasta Salad
Try this easy Keto pasta salad recipe the next time you have to contribute to the neighborhood potluck or simply need a quick meal prepping idea. White chicken breast is diced and tossed in a thick and creamy Keto buffalo sauce. The pasta salad is completed with Keto-friendly shirataki noodles. Expect this to be a spicy dish, so you may wish to include other ingredients that cool the heat down. You can add sour cream or Carb Manager’s own Keto Ranch Dressing if you need a less-spicy dish. Choose your favorite brand of hot sauce or wing sauce for the recipe (Tabasco sauce will not work here). Serve this Keto pasta salad on game day, as a side dish for your meal prepping, or serve it chilled on hotter days.
What To Eat With Pasta Salad
On the Keto diet, the average amount of protein consumed per person should be only around 15-35% of their daily macros. For one meal, you may not want to include any more protein on your plate. Instead make sure to add additional low-carb vegetables or nutrient-dense foods to your plate and choose other high-fat, minimally processed foods like nuts, seeds, and full-fat cheese.
What Is Buffalo Sauce?
In case you’re wondering, buffalo sauce has nothing to do with buffalos. The name refers to Buffalo, New York. The sauce is simply a mixture of hot sauce or “wing sauce” and melted butter. Some cream cheese is added to the buffalo sauce made in this recipe to help it stick to the noodles and to thicken the pasta salad.
Net Carbs
0.5 g
Fiber
0.4 g
Total Carbs
0.8 g
Protein
14.8 g
Fats
10.1 g
150 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
10 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Onion powder
0.13 tsp
Garlic powder
0.13 tsp
Olive Oil
2 tsp
Red Hot Original Cayenne Pepper Sauce
1 tbsp
Butter, unsalted
1.5 tbsp
Cream cheese
0.5 oz
Red Hot Original Cayenne Pepper Sauce
1 tbsp
Shirataki Noodle
4 oz
Recipe Steps
steps 3
30 min
Step 1
Pat raw, thin-sliced chicken breast dry with a paper towel and season the flesh with salt, pepper, onion powder, and garlic powder. Heat the olive oil in a pan over high heat. When the oil is hot, add the seasoned chicken and cook on one side until the spices are golden brown. Flip the chicken over and cook on the other side until the meat is just cooked through (or cook longer to your liking). At the end of cooking, add the first amount of hot sauce to the pan and flip the chicken back and forth until it’s coated in the sauce.Step 2
Place the chicken aside to rest, and return the pan to the stove. Melt butter in the pan over low heat, then add softened cream cheese to the pan. Slowly stir and break apart the cream cheese as it melts and mixes with the butter. Once the cream cheese is melted in the pan, add the second amount of hot sauce. Bring the ingredients to a simmer, and whisk them together until you’ve combined them into a smooth, creamy buffalo sauce. Leave the buffalo sauce aside to cool and thicken away from the burner.Step 3
Drain and prepare the shirataki noodles as the packaging directs you. Most shirataki noodles need to be boiled for 2-3 minutes before being drained again and served. When done, add the shirataki noodles and the buffalo sauce to a large mixing bowl. Return to your cooled chicken, and dice the chicken into small pieces. Add the diced chicken to the mixing bowl, and fold the ingredients together until you have your completed buffalo chicken pasta salad. Serve warm or chilled.
