Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet

Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet is 30 minute dinner recipe full of flavor and spice! Quick, easy, and filling.

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Keyword dairy free, gluten free

Method Stovetop

Servings

Calories 296kcal

4 slices bacon chopped
1 lb chicken breasts cut into bite-sized pieces
homemade seasoned salt and pepper see notes
1 jumbo OR 2 small sweet potatoes peeled then spiralized using thinnest noodle blade
1/4 cup water
1/3 cup buffalo wing sauce I like Frank's or Sweet Baby Ray's
2 Tablespoons chicken broth
2 green onions chopped

Add ingredients for herb seasoning mix into a small bowl then stir to combine and set aside.
Add bacon to a large skillet over medium heat then brown. Scoop bacon onto a paper towel-lined plate then drain all but 1/2 Tablespoon bacon fat from skillet (eyeball it), reserving extra bacon fat. Turn heat up to medium-high then add chicken to the skillet. Season with homemade seasoned salt and pepper then add 1 teaspoon herb seasoning mix and cook through. Scoop chicken onto a plate then set aside.
Turn heat down to a touch above medium then add 1 Tablespoon reserved bacon fat into the skillet (add extra virgin olive oil if needed to reach 1 Tablespoon fat.) Add sweet potato noodles then season with homemade seasoned salt and 1 teaspoon herb seasoning mix, and then saute for 3 minutes, tossing with tongs frequently to ensure even cooking. Add water then continue to saute until noodles are al dente, 1-2 more minutes.
Add chicken back into skillet then add buffalo sauce and chicken broth. Saute until chicken is heated through and noodles are tender, 1 minute. Remove skillet from heat then top with crisped bacon and green onions. Serve drizzled with ranch dressing, if desired.