Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet is a party in a skillet! This flavor-packed, 30-minute, gluten-free dinner recipe is spicy, flavored with ranch-inspired seasonings, and so much fun to eat.

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Got a seriously tasty, 30 minute skillet supper for you today – Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet. Just like I’ve got this spicy, craveable dish being served on repeat around here lately!

Speaking of, I legit need a TGS soundtrack support group or something because it’s all I want to listen to, all day long. Thank goodness my kids are on board otherwise my open arm twirling whilst scream-singing along might be a point of contention. It. Is. So. GOOD.

So is this recipe! It was sparked by having to go without buffalo sauce on the biggest wing day of the year – Super Bowl Sunday. The horror. Ben and I made two batches of and when it was time to get saucy (the wings…ok us too with those ridiculous) I realized the only wing sauce we had in the house wasn’t gluten-free.

Lucky for me those wings are absolute perfection all by themselves, but once you have a craving for buffalo-flavored anything the craving doesn’t just go away! Enter this gorgeous, easy, skillet dinner recipe packed with bacon, chicken, sweet potato noodles, a simple, homemade, ranch-inspired dried herb seasoning mix and, you guessed it, spicy buffalo wing sauce. GOLD.

Plate of Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet

Not only am I loving this recipe because it’s easy and delicious – the combination of spicy buffalo sauce, sweet potatoes, and salty bacon is perfection! – but also because every component can be prepped ahead of time. (I recommend these with lids for food prep and storage.) It’s a busy weeknight dinner dream come true! Whenever you do your food prep for the week you can:

  • Pre-chop the bacon
  • Pre-chop the chicken
  • Spiralize sweet potatoes into noodles then store in a gallon-sized Ziplock bag, sucking all the air out first
  • Mix together the homemade dried herb seasoning mix
  • Pre-chop the green onions

All that’s left to do is drop everything into a hot skillet then cook (while singing along to This is Me, of course!)

Forkful of Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet

Start by peeling then spiralizing 2 small or 1 jumbo sweet potato. Look for sweet potatoes that are long and straight. Of course I love the long curly-Q noodles, though this recipe works best if you give the noodles a trim with kitchen shears every 6″ or so while spiralizing. Again, you can do this a day or two ahead of time then store the noodles in a Ziplock bag with all the air sucked out.

I have used a for many years and have been super pleased with it’s performance!

When it’s time to cook, crisp 4 slices chopped bacon in a large skillet over medium heat. Scoop the bacon onto a plate then drain all but 1/2 Tablespoon fat (just eyeball it) into a dish and reserve.

Turn the heat up to medium-high then add 1lb chicken breasts (2 medium-sized) cut into bite-sized pieces. Season with and pepper, then add 1 teaspoon Herb Seasoning Mix, cook through and scoop onto a plate.

This is the homemade, ranch-inspired herb seasoning mix, btw! Super easy to make – it’s just 1-1/2 teaspoons dried parsley flakes, 1/2 teaspoon each garlic powder, onion powder, dried minced onion, and dried chives, plus 1/8 teaspoon dried dill. You’ll use this mixture to season both the chicken and sweet potato noodles and will have a tiny bit leftover which you can use to season literally anything else – potatoes, seafood, shrimp, corn – whatevah!

Turn the heat down to a touch above medium then add 1 Tablespoon reserved bacon fat to the skillet. If you don’t have enough bacon fat, add extra virgin olive oil to reach 1 Tablespoon total. Add the sweet potato noodles then season with more  and 1 teaspoon herb seasoning mix. Saute for 3 minutes, using tongs to toss the noodles around frequently to ensure they’re cooking evenly.

Add 1/4 cup water to the noodles then cook until al dente, 1-2 more minutes, then add the chicken back into the skillet along with 1/3 cup gluten-free buffalo sauce (again, I use  and 2 Tablespoons chicken broth. Saute for one more minute or until the noodles are tender.

Last step is to sprinkle the cooked bacon on top along with 2 chopped green onions. I consider the green onions to be a necessary ingredient vs optional garnish as they add a great fresh flavor to the skillet. So don’t skip it, ya’ hear! 😉 I hope you love this spicy, seeeriously delicious skillet supper – enjoy!

Overhead photo of Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet



  • 4 slices bacon, chopped
  • 1lb 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 gluten-free buffalo sauce (I use Tessemae’s)
  • 2 Tablespoons chicken broth
  • 2 green onions, chopped
  • For the Herb Seasoning Mix (will not use all of it):
    • 1-1/2 teaspoons dried parsley
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried onion flakes
    • 1/2 teaspoon dried chives
    • 1/8 teaspoon dried dill weed


  1. Add ingredients for herb seasoning mix into a small bowl then stir to combine and set aside.
  2. 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 (just eyeball it), reserving extra bacon fat. Turn heat up to medium-high then add chicken, 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.
  3. 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.
  4. 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.

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