Grilled Cajun Ranch Pasta

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

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
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

cook pasta according to package directions. drain; 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, pour over cooked, drained pasta. top with cajun ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.