Creamy Buffalo Ranch Linguine Recipe
April 15, 2026
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Creamy Buffalo Ranch Linguine is a fiery, dish that brings a kick through Sonoma Gourmet Creamy Buffalo Ranch Pasta Sauce. Serves 4 people.
Ingredients:
- 12 oz linguine
- 2 cups Sonoma Gourmet Creamy Buffalo Ranch Pasta Sauce
- 16 oz boneless, skinless chicken breast
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chopped green onions
- 2 tbsp unsalted butter
- 1/4 cup Sonoma Gourmet 100% California Extra Virgin Olive Oil
- Chopped basil and red pepper flakes for garnish
Preparation:
- Brush boneless, skinless chicken breasts lightly with Sonoma Gourmet 100% California Extra Virgin Olive Oil, season with salt and black pepper, then bake at 400°F for 18–22 minutes (or until an instant-read thermometer registers 165°F). Let the chicken rest for 5 minutes before slicing thinly.
- Boil linguine in salted water until al dente, then drain and set aside.
- In a large skillet, heat butter and olive oil over medium. Stir in Sonoma Gourmet Creamy Buffalo Ranch Pasta Sauce until warm.
- Toss linguine into the sauce and mix gently until coated and steamy.
- Sprinkle in mozzarella and chopped green onions, seasoning with salt and pepper to taste.
- Serve immediately, topped with thinly sliced chicken, red pepper flakes, and more green onion.
- Pro-Tip: Finish each plate with a dash of smoked paprika or cayenne with just a little sprinkle for some more smokiness and depth.
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