Quick and easy low carb chicken zoodles recipe has a creamy Tex-Mex sauce. Great recipe for meal prep! From Lowcarb-ology.com

Creamy Salsa Chicken Zoodles

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.
Course Low Carb Main
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 1
Calories 362kcal
Author Marye


  • 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.


Calories: 362kcal | Carbohydrates: 6g | Protein: 36g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 583mg | Potassium: 540mg | Fiber: 1g | Sugar: 4g | Vitamin A: 17.4% | Vitamin C: 16% | Calcium: 23.9% | Iron: 8.3%