Wednesday, 23 January 2013

Grilled Cajun Ranch Pasta

Grilled Cajun Ranch Pasta

I have made this recipe before and it was a HUGE hit. The only downside is that it is best grilled on the BBQ. I BBQ all year round, but I know some don't. I am not sure if it would taste as good fried in a pan, but I am sure it would still be tasty. This recipe is simple, easy and yummy. The chicken is the best part, especially if you marinade over night or all day. The pasta sauce goes great with the chicken, but I would add sauteed onions and green onion to it.


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

1. 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.

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.


16 oz bowtie pasta (or pasta of choice)
2 1/2 cups heavy whipping cream (can substitute evaporated milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun Seasoning
1/4 cup butter
1/2 c. shredded Parmesan cheese (I used more to thicken it up)
Green onion

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

2. In a small saucepan, melt butter, add garlic, (I would sautee some onion as well). Add 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. 

3. Top with Cajun ranch chicken and sprinkle a little bit more shredded parmesan cheese on top. (I would also add some green onion at this point)

No comments:

Post a Comment