Recipe: Grilled Cajun Ranch Chicken Pasta

Made this fantastically tasty dish for dinner tonight from the blog Plain Chicken.  Y-U-M!  And while, ordinarily, this many ingredients would scare me away, this was actually as simple as: Just throw it all together.  Seriously.  Give it a glance and you'll see how simple this recipe is.  Noah - I kid you not - had 3 servings and then asked for Anna's plate since, as always, she didn't anything for dinner.  She'll find out at lunch tomorrow what goodness she missed. :}

Grilled Cajun Ranch Chicken Pasta

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

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.

Pasta
16 oz bowtie pasta
2 1/2 cups heavy whipping cream (can subst. evap. milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun Seasoning
1/4 cup butter
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.