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!
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.
Can use any cut of chicken you prefer: breasts, thighs, or tenders. Adjust the cooking time to ensure an internal temperature of 165ºF.To cook chicken breasts without a grill, pan sear the chicken 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.Cajun seasoning is a spice blend used in cajun cooking. Cajun seasoning uses garlic powder, onion, black pepper, and cayenne pepper. You can use store-bought or homemade. For store-bought, I like Slap Ya Mama or Tony Chachere.Here is the link to our homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/If using store-bought cajun seasoning, I would omit the salt.Can use gluten-free pasta for a gluten-free recipe.The sauce uses heavy cream, but you can substitute evaporated milk if you are counting calories.