Cajun Ranch Chicken with Alfredo Penne

Makes about 6 servings



For the chicken:

  • 1/2 cup olive oil
  • 1/2 cup prepared ranch dressing (not the dry mix)
  • 3 Tablespoon Worcestershire sauce
  • 1 Tablespoon Cajun seasoning
  • 2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 Tablespoon white sugar, or to taste
  • 4 skinless, boneless chicken breast halves or thighs

For the pasta:

  • 16 oz. penne pasta
  • 2 1/2 cups half and half
  • 1/2 cup heavy cream
  • 3 cloves garlic, crushed
  • 1 teaspoon pepper
  • 1 teaspoon Cajun seasoning
  • 1/4 cup butter
  • 2/3 cup shredded Parmesan cheese



  1. To prepare the chicken: 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 1/2″ thickness. Place chicken in a large ziplock bag, seal, then mash the bag around to coat with the marinade. Refrigerate overnight.
  2. Spray a baking dish and pour the chicken and marinade in. Preheat the oven to 415-f degrees then bake for 25-30 minutes, until cooked though and the sauce is bubbling.
  3. To prepare the pasta: Cook pasta according to package directions.  Drain; set aside.
  4. In a small saucepan, melt butter, add garlic, half and half, heavy cream, Cajun seasoning, pepper, and parmesan cheese. Whisk together on medium-low heat for 8-10 minutes. The sauce will not be thick, but once you toss it with the pasta it thickens up. In a large bowl, pour the sauce over cooked, drained pasta. Top with Cajun ranch chicken and garnish with extra cheese, if desired.

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