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–+ servings
Chicken Lazone

Chicken Lazone

Yield: 8 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Chicken breasts pan-fried in butter and a homemade seasoning mix with the most amazingly, out-of-this-world cream sauce! And it's so easy!
4.9 stars (48 ratings)

Ingredients

  • 1 pound boneless skinless chicken breasts, cut crosswise in half
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 pound linguine
  • 2 cloves garlic, minced
  • 2 cups half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the seasoning

  • 2 teaspoons smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
  • In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  • Stir in pasta and gently toss to combine.
  • Serve immediately with chicken, garnished parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.