Slightly modified from Plain Chicken:
Grilled Cajun Ranch Chicken Pasta
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun Seasoning
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper
1 Tbsp sugar
4 boneless, skinless chicken breast halves
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the gallon size ziplock bag and pour in the marinade. 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.
16 oz bowtie pasta
1/4 cup butter
2 1/2 cups heavy whipping cream
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun seasoning
1/2 c. shredded Parmesan cheese
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.
***Yummy!!! We had green beans on the side, which was perfect! I might adjust the seasonings a little...the chicken was not spicy at all and the pasta had a good kick.***