Grilled Cajun Ranch Chicken Pasta

Grilled Cajun Ranch Chicken Pasta – restaurant-quality! Chicken marinated in a cajun ranch mixture and grilled, then tossed in a homemade creamy cajun alfredo. I wanted to lick the plate! We made this two days in a row!!
Grilled Cajun Ranch Chicken Pasta - restaurant quality! Chicken marinated in a cajun ranch mixture and grilled, then tossed in a creamy cajun alfredo. I wanted to lick the plate! We made this two days in a row!!

This is one of our new favorite dishes! We wanted to try something new for dinner last weekend and came up with this grilled chicken pasta dish. One word – delicious! The chicken was so juicy and packed full of flavor. It would be good on its own, but the creamy pasta really put it over the top. Chicken Legs is still raving about this dish! We both agreed this was the best thing we ate last weekend. The sauce uses heavy cream, but you can substitute evaporated milk if you are counting calories. I also made my own Cajun seasoning to cut down on the sodium in the dish. Enjoy!

Grilled Cajun Ranch Chicken Pasta - restaurant quality! Chicken marinated in a cajun ranch mixture and grilled, then tossed in a creamy cajun alfredo. I wanted to lick the plate! We made this two days in a row!!

Grilled Cajun Ranch Chicken Pasta - restaurant quality! Chicken marinated in a cajun ranch mixture and grilled, then tossed in a creamy cajun alfredo. I wanted to lick the plate! We made this two days in a row!!

Yield: serves 4

Grilled Cajun Ranch Chicken Pasta

prep time: 10 MINScook time: 25 MINStotal time: 35 mins

ingredients:

Chicken

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing (Hidden Valley)
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp Cajun/Creole 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 bowtie pasta
  • 2-1/2 cups heavy whipping cream (can substitute evaporated milk)
  • 3 cloves garlic, crushed
  • 1 Tbsp pepper
  • 2 tsp Cajun/Creole Seasoning
  • 1/4 cup butter
  • 1/2 cup shredded Parmesan cheese

instructions:

Chicken

  1. n 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. 
  2. 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). 
  3. 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.
Pasta

  1. Cook pasta according to package directions.  Drain; set aside.
  2. 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. 
  3. 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.

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Comments

  1. I made this last night, but didn't realize I would have to marinate for 2 hours. SOOO, I changed it up a bit. I used a plain rotisserie chicken, chopped it up, and mixed it with the marinade. I heated up the mix and then combined it with the my buttered noodles. The family loved it!

    I LOVE your blog. I have already made several of your delicious recipes and plan on many more!

  2. This was fabulous! I have liked many of your recipes, but, so far, this is my favorite. Restaurant-quality! Thank you for sharing.

  3. This was Fab-U-Lous! A new favorite for my whole family! Used mostly milk/evap milk instead of cream and toned down the pepper in the sauce (1 tsp) because of the kiddos, but it still had a nice kick and was SOO delicious! I'll be back for more recipes!

  4. This dish looks so yummy!

    Just curious what kind of grill do you use? (charcoal/gas & indoor/outdoor). I usually don't grill chicken because it ends up dry–what am I doing wrong?

    1. Probably overcooking. I take chicken off the grill when it reaches 155-160 degrees. It will continue to cook a little more after it is taken off the heat.

  5. Goodness! You post amazing-looking recipes faster than I can try them! So glad now that I can "save recipe" so that I don't forget to come back to try later!! 🙂

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