Grilled Cajun Ranch Chicken over Creamy Garlic Pasta
4 skinless, boneless chicken breasts
1/2 cup extra virgin olive oil
1/2 cup ranch dressing
3 tbsp Worcestershire sauce
2 tbsp plus 2 tsp Cajun seasoning (divided)
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp black pepper
1 tbsp sugar
16 oz penne pasta
2-1/2 cups heavy cream
6 cloves garlic, crushed
1 tbsp cayenne pepper
1/4 cup butter
1 cup parmesan cheese, shredded (divided)
Pound the chicken breasts until they’re approx. 1/4” thick.
In a medium bowl, combine the olive oil, ranch dressing, Worcestershire sauce, 2 tbsp Cajun seasoning, salt, lemon juice, vinegar, black pepper, and sugar. Let stand for 5 minutes, then pour the marinade into a large ziplock baggie and add the pounded chicken breasts. Toss to coat, then refrigerate for at least 4 hours.
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
Preheat a grill over medium-high heat, then grill chicken for 8-12 minutes or until the chicken is cooked through.
In the meantime, in a small saucepan, melt the butter, then add the garlic, heavy cream, the remaining Cajun seasoning, cayenne pepper, and 3/4 cup parmesan cheese. Whisk over low heat for 5-6 minutes, then add the pasta and toss to coat.
Pour the pasta into a serving bowl. Slice the chicken and arrange it on top of the pasta. Garnish with the reserved parmesan, then serve.
Approximate Nutritional Values: http://www.food.com/recipe/cajun-chicken-alfredo-165196