Grilled Cajun Ranch Chicken Pasta

By kimvess

Ingredients

• Chicken
• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 Tbsp Worcestershire sauce
• 2 Tbsp Cajun seasoning
• 2 tsp salt
• 1 tsp lemon juice
• 1 tsp white vinegar
• 1/4 tsp ground black pepper, or to taste
• 1 Tbsp white sugar, or to taste
• 4 skinless, boneless chicken breast halves
• Pasta
• 16 oz penne pasta
• 2 1/2 cups heavy whipping cream (can substitute evaporated milk)
• 3 cloves garlic, crushed
• 1 Tbsp pepper
• 2 tsp Cajun seasoning
• 1/4 cup butter
• 1/2 c. shredded Parmesan cheese

Details

Servings 1
Adapted from plainchicken.com

Preparation

Step 1

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.

Cook pasta according to package directions. Drain; set aside.

In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.