One pan creamy salsa chicken zoodles recipe is low carb Tex-Mex at its best! This easy keto meal is perfect for a quick dinner -or to your meal prep recipe rotation! Cream cheese and salsa are blended with other ingredients to create a creamy sauce with a great south of the border flavor that takes these zoodles right over the top.
For this recipe you’ll need: Zoodles (spiralized zucchini noodles either homemade or store bought), cream cheese, chunky salsa, cooked chicken breast, Mexican blend shredded cheese, cumin, fresh cilantro, Cojita cheese (optional)Jump to Recipe
I love, love, love Tex-Mex food. That shouldn’t really be a shock considering where I live! It does make it a little tricky when it comes to staying low carb, though. ::::cough – enchiladas:::::::cough::::
I don’t know about you but I’ve never really mastered the art of spiralizing. God knows I’ve tried. I get these short little ropey things that are uneven and not very attractive. I was SO happy when I discovered a variety of vegetables already spiralized at my HEB store. This is NOT an HEB sponsored post it’s just that they are the only ones that I know of that have them around me. And I do like HEB a lot. And Brookshires. Ok, I love Brookshires because they STILL bag your groceries and push the buggy out to your car and load the bags inside. But, alas, they don’t yet have spiralized vegetables.
I MISS CUSTOMER SERVICE. Let me rant briefly here and then we’ll go on to this delicious chicken zoodles recipe, I promise. I realize I am old – I was born in 1960 and didn’t even own a cell phone until I was 49. Sure, things change and society changes but it’s not always for the better. I remember when gas station attendants stopped pumping your gas in the 1970s and you had to start pumping your own. I hated the change and got a face full of gasoline more than once as I tried to get used to the process.
Just call me Miss Mechanically Challenged.
I LIKE customer service. I love using valet parking, for example. And, no I don’t want to load my own groceries in my trunk. Nor do I want to check myself out at the store. I would happily pay more for gas at a station that allowed me to stay in the car and fix my lipstick.
I’d joyfully shop at a store where the sales people were attentive without being clingy or a grocery store where the person in the deli knew the difference between slicing meat on a 1 and shredding it so that it looks like the tinsel we used to hang on the Christmas tree – no lie. Rant over.
I like to use this chicken zoodles recipe in my meal prep rotation. I usually cook up a big batch of chicken breast in the slow cooker (just chicken breast, salt, pepper, a little chicken stock, and some celery). Once it’s cooked I shred some, dice some, and leave some whole. It makes mealtime a cinch.
This recipe uses 3 ounces shredded chicken breast. You could use a rotisserie chicken (or cooked pork) if you want. Just measure out 3 ounces of the cooked meat. Because you start with chicken that’s already cooked it’s just a matter of sautéing the zoodles, adding the sauce and other ingredients and then serving. It took me less than 10 minutes.
I like to serve this with a chopped spinach salad topped with sprouted pumpkin seeds and a little oil and vinegar.
YOU MAY NEED…
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Although I like buying zoodles already done it CAN get expensive – especially since I’m kinda in love with this chicken zoodles recipe. I am trying to decide between this spiralizer and the spiralizer attachment for my KitchenAid
Creamy Salsa Chicken Zoodles Recipe
Want more servings? Just hover on the serving size and change to whatever number of servings you need.
Cream cheese, salsa, and other south of the border ingredients come together to make a creamy sauce with great Tex-Mex flavor. Just toss cooked chicken and zoodles in it and you've got a great, quick meal in less than 10 minutes.
- 1 tablespoon olive oil or butter for sauteing
- 2.6 ounces zucchini spirals "zoodles" commercial or homemade
- 3 ounces cooked chicken breast shredded
- 2 tablespoons salsa
- 1 ounce cream cheese
- 1/4 teaspoon cumin 1/8 to 1/4 teaspoon depending on how much you like cumin
- 1 ounce Mexican blend cheese shredded
- 1 tablespoon cilantro chopped fine
- 1/2 ounce cojita cheese
Heat the oil or butter in a small saute pan until sizzling.
Saute for 3 to 5 minutes, or until the zoodles are cooked to your liking. If you are making them for meal prep just partially cook them since they'll cook more when you warm up your dish.
Meanwhile heat the cream cheese and salsa in the microwave for a few seconds until the mixture can be stirred together into a sauce.
Stir in the cumin. Taste and adjust seasoning adding more cumin, salt, or pepper as desired. A tiny pinch of smoked paprika gives a little smoky flavor if you have some around.
Add the sauce (there will only be about 3 tablespoons - if that) to the zoodles and toss to coat.
Stir in the Mexican blend cheese and cilantro.
Serve with Cojita cheese crumbled on the top.
Spaghetti squash may be substituted for the zoodles. Change the carb count accordingly.
If you liked these low carb chicken zoodles you may also like…
Click on the image to see the recipe. From left to right (all low carb): Chicken Shawarma, Chicken Pot Pie, Chicken Alfredo