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In my never-ending quest to find more and more things to do with boneless skinless chicken breasts, I have found that I’ve had to make a separate folder of bookmarks in Safari, just to house those recipes. Thanks to Pinterest, I think I have amassed quite a collection!
That being said, when this recipe from Plain Chicken came up in my feed reader, I knew that I had to add it to the ranks. Unfortunately, it sat in my bookmarks folder for a long time before I finally made it, because of moving and having to buy a new oven. Needless to say, it got two thumbs up from Mr. Fox, and will be a welcome addition to my catalog of things to make when we have company over for dinner.
I didn’t change much when I made this. The original recipe linked to a recipe for homemade cajun seasoning, which I was all set to try out myself until I figured out I had no onion powder. Thankfully I had some cajun seasoning still, so I just used that. I also pan-fried the chicken instead of putting it on a grill. We don’t have a grill yet, so I have to use my GRILLA pan from IKEA. However, when I made the chicken for this dish, I just used my IKEA 365+ pan and STABIL lid. Next time I will use GRILLA or my 4 in 1 GE grill press. I also used minced garlic instead of crushed garlic cloves, and I added a bit more parmesan cheese than the original recipe called for. I think that also, the next time I try this recipe, I will try half and half or even milk instead of heavy cream, to try and cut down the calories.
Tender, flavorful grilled chicken served over a tangy creamy pasta. What more could you want? Oh yeah, cheese!
Ingredients
- 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 black pepper, or to taste
- 1 tbsp white sugar, or to taste
- 4 boneless skinless chicken breast halves
- 16 oz shaped pasta (I used cavatappi)
- 2 1/2 cups heavy whipping cream (can substitute evaporated milk)
- 2 tbsp minced garlic
- 1 tbsp black pepper
- 2 tsp cajun seasoning
- 1/4 cup butter
- 1 cup shredded parmesan cheese
Directions
- 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 breasts to 1/4" thickness. Place them in a gallon size ziplock bag and add the marinade, turning to coat. Refrigerate for 2 or more hours.
- Grill or pan-fry the chicken for 8-12 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 the box directions. Drain and 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, pout sauce over cooked, drained pasta. Top with cajun ranch chicken and sprinkle a little parmesan cheese on top.
Notes
This recipe is adapted from a recipe that was originally found over on Plain Chicken.
I hope you all enjoyed this as much as I enjoyed making it!
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cajun ranch chicken cream sauce garlic pasta
