Cajun Ranch Chicken Alfredo

I have always LOVED Alfredo sauce. I like it so much I could eat it straight from a spoon. If you're like me and love Alfredo, I'm sure you'll love this recipe. I found it on Plain Chicken, and made a few minor changes. 

Ingredients/Directions (Chicken):

1/2 cup olive oil

1/2 cup ranch dressing
1 tablespoon white sugar
2 tablespoon cajun seasoning 

3 tablespoon worcestershire sauce

2 teaspoon salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper

3-4 boneless, skinless chicken breasts 

1) In a medium bowl, stir together all of the ingredients above, except the chicken. Let stand for 5 minutes.
2) Place chicken in a gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3) Preheat the grill (or a skillet, if you don't have a grill, like me) on 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. 

Ingredients/Directions Pasta:

16 oz bowtie pasta
1/4 cup butter
3 cloves garlic, crushed

2 1/2 cups heavy whipping cream 

2 tsp cajun seasoning

1 cup shredded parmesan cheese

Flour (1-2 teaspoons to thicken, if desired)
Salt & Pepper, to taste

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

2) In a small saucepan, melt the butter. Add garlic, whipping cream, cajun seasoning, parmesan cheese, and flour. Whisk together on low heat for 5-6 minutes. Taste the sauce and season with salt or pepper if needed.

3) In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and additional parmesan cheese, if desired.