Grilled Cajun Ranch Chicken Pasta

By Addie

This is one of my all time favorite recipes. I've been craving this pasta dish for a while and wanted to make it for dinner but needed a way to lighten it up and make it more diet friendly without sacrificing flavor. I was able to shave a number of fat and calories by substituting the cream for milk and butter for light cream cheese and using light ranch instead of regular. It was fantastic!

Ingredients

• FOR THE CHICKEN:
• 2 tablespoons Ranch dressing
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Cajun seasoning
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon black pepper
• 2 skinless, boneless chicken breast halves (I used 4 oz chicken breasts)
• ...............................................
• FOR THE PASTA:
• 8 ounces pasta of your choice, I used thin spaghetti
• 2 oz cream cheese
• 1 tablespoon ranch dressing
• 3 cloves garlic, crushed
• 1/2 cup milk
• 1/4 teaspoon Cajun seasoning
• 2 tbsp Parmesan cheese

Preparation

Step 1

In a medium bowl, stir together the ranch dressing, worcestershire sauce, cajun seasoning, lemon juice, white vinegar, and pepper. Place chicken in an airtight container and cover with the marinade. Cover and refrigerate for at least 2 hours up to overnight.

Preheat the grill for medium-high heat. Grill chicken for 12-15 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Let rest.

While the chicken is cooking, cook pasta according to package directions. Drain; set aside.


In a small saucepan, melt the cream cheese. Add garlic; cook and stir for 30 seconds. Stir in milk, cajun seasoning, and parmesan cheese. Whisk together on low heat for 5 to 6 minutes, until sauce is thickened. Pour the sauce over the pasta. Slice the chicken and portion it on top of each serving of pasta. Enjoy!