Buffalo Ranch Cod Alfredo Fettuccine

Buffalo Ranch Cod Alfredo Fettuccine


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The buffalo sauce brings tons of flavor to the recipe that complements the flavor of the salmon. The celery adds texture to the pasta and creamy ranch Alfredo sauce. If someone in your family doesn't like buffalo sauce, you can use tomato sauce or Italian dressing instead.

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1/2 C. ranch dressing
  • 1/2 C. Greek yogurt
  • 1/4 C. milk
  • 1 lb. frozen cod fillets
  • 1 Tbs. oil
  • 1/4 C. buffalo wing sauce
  • 1 lb. fettuccine pasta, uncooked
  • 1 C. carrot, grated
  • 2 stalks celery, sliced thin

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Preheat the oven to 450 degrees and bring a pot of salted water to a boil. In a large bowl, combine the ranch dressing, yogurt, and milk. Mix well and set aside.

Rinse the cod to remove any remaining ice crystals. Bush the fish with oil and arrange them on a baking sheet. Bake for 4 minutes. Brush the fish with the buffalo sauce and bake for another 8 to 15 minutes, or until the fish is heated through and flaky.

Meanwhile, cook the pasta according to package directions, adding the grated carrot for the final 2 minutes of cooking. Drain and immediately add the ranch mixture. Toss to coat. Scatter the pasta with the celery and top with flaked buffalo cod.

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