Grilled Cajun Ranch Chicken Pasta

INGREDIENTS

Pasta
16	oz bowtie pasta
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
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

INSTRUCTIONS

Chicken
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. 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
1.	Cook pasta according to package directions. Drain; set aside.
2.	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.