Damn Delicious

Chicken Lazone

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!

Chicken Lazone - 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!

The new house is slowly, but surely, coming together. I have no office or table just yet, nor a dining table or sofa, but the kitchen should be fully operational by tomorrow.

Now this is the last recipe I shot at the old house, and we definitely ended with a bang.

I mean with a cream sauce like this, you can’t go wrong. You just can’t.

Now I’ll let you decide what you want to do with that cream sauce.

Whether you want to guzzle it down, slurp it with a spoon, or put it over a bed of pasta, it is completely 100% up to you. There’s no judgments here. I promise.

Chicken Lazone

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!

15 minutes15 minutes


  • 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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste


  1. 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.
  2. In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
  3. 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.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  5. 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.
  6. Stir in pasta and gently toss to combine.
  7. Serve immediately with chicken, garnished parsley, if desired.


*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.

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Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 365.6 Calories from Fat 139.5
% Daily Value*
Total Fat 15.5g 24%
Saturated Fat 8.0g 40%
Trans Fat 0g
Cholesterol 54.4mg 18%
Sodium 45.0mg 2%
Total Carbohydrate 42.1g 14%
Dietary Fiber 1.8g 7%
Sugars 1.8g
Protein 15.1g 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. I loved this receipe followed it completely i cooked the chicken in a large cast iron skillet which works great! Next time I will use cut up chicken tenderloins because I ended up slicing the chicken breasts! I also added maybe one Tbs of floor to make a roux with half and half but as your stirring your liquid in pan and bring it up to a boil its not needed because it will thicken when u add starch make sure it is off the heat so we have tons of sauce, excellent outcome I give it 5 stars!!

  2. Rated 4 out of 5

    This was very tasty! The only problem I had was that my sauce didn’t thicken so it was very runny so definintely add something to thicken it unless you want runny sauce which was fine actually. In the picture it shows sauce on the chicken but in the directions it says to mix the spaghetti with the sauce. Either way, I like it very much and would make it again. I did not change the amounts of seasonings as others did and it was perfect. I did however use only 1.5 of the chicken breasts (I had cut 2 in half and 1.5 of them gave me 15.4 ounces so I didn’t bother trying to cut a small enough piece to make it an even pound).

  3. Rated 5 out of 5

    Only tweak I made was to double the garlic and thicken my sauce as one reader suggested.
    All I can say is ……… DAMN DELISCIOUS!!!!!

  4. Rated 5 out of 5

    Made this for dinner tonight with a few modifications, upped the seasonings to 1 tsp rather then 1/2 tsp the recipe calls for and used the substitution of 3/4 c whiole milk + 1/4. heavy cream x2 and it came out perfect with just enough kick without it being too spicy. I served it over a bed of fettuccine and there was enough of the cream sauce to serve over the noodles. Will definitely be making this again. Thank you for sharing your recipe!

  5. Rated 4 out of 5

    This dish tastes really good I enjoyed making it. One adjustment that I would recommend is only using a quarter teaspoon of cayenne pepper. I did not have unsalted butter regular butter seem to work just fine.

  6. I didn’t see this addressed in the post: do you remove the chicken from the pan before you add the extra butter, garlic, and half and half?

    How do you prevent the chicken from getting dark while cooking on stove? I have this problem a lot and usually have to add oil to the skillet when I cook with just butter. But I don’t want to ruin the sauce by doing this.

    • Hi, when I made it the first time I missed that part too. Yes, once you finish cooking the chicken you take it out and set it aside and make the cream sauce in the same pan.

      How high is your pan getting when cooking the chicken? I use butter and have it on a medium high/ high heat for the inicial sear and then turn down the heat to cook the inside. When I first started pan searing chicken I would throw it in the oven for about 7 minutes at 350 depending on how thick the chicken was. This will give you the most moist chicken. (Also, a little more butter could never hurt 🙂 ) I hope that helped you some.
      Good luck!

  7. Rated 5 out of 5

    Wow!  My husband and son were lamenting the fact that they missed eating out. Because of Covid, we haven’t eaten out in a restaurant since the beginning of March. This was a hit!  And the guys thought it was better than a restaurant!  Thanks for making our day!  I followed the recipe as written. Perfect.  It sure was damn delicious!

  8. Rated 5 out of 5

    This really was damn delicious! My husband said it was one of the top 10 meals I’ve made.  
    Thank you!

  9. Rated 5 out of 5

    Delicious. I will make this again. I browned my chicken then put it in the oven for 30 minutes. I used heavy cream and milk. Yum

  10. Rated 5 out of 5

    This has been dubbed “chicken laziness” in our house thanks to an amusing autocorrect & how quick and easy it is to make.  We double the spices and sauté garlic in the butter after removing the chicken for an extra boost of flavor. It quickly became a favorite weeknight meal that we’ve been devouring for a couple of years now – thank you! 

  11. I’ve made this many times and it’s always a winner. I’m thinking of making it for Christmas Eve dinner for 25. Could this be made the day before and heated up to avoid Christmas chaos in the kitchen?

  12. Rated 5 out of 5

    This is ridiculously yummy!! I didn’t have enough half and half so I used 2% milk and heavy cream. Not your cardiologist recommended recipe but it’s to die for!!

  13. Rated 5 out of 5

    I make this at least twice a month. It’s amazing. I double all spices, and make sure I season with salt and pepper. I also double the garlic and add 1 TBLS of flour to the half and half. My husband says he could eat every day!! Thank you for this amazing recipe…

  14. Had no cream so used 2% milk with sour cream. Added mushroom and onions with chicken and a little vino in sauce. Had it with rice pilaf. Great!

  15. Rated 5 out of 5

    Absolutely delicious. Added extra garlic

  16. Rated 5 out of 5

    With 6 people to cook for it’s difficult to please everyone. They ALL eat this meal. Winner in my book!!! I’ve used cream cheese when I didn’t have the half and half. It’s delicious no matter what you do.

    • That’s a great tip, Nicolle! So glad to hear you and your family enjoyed this one! 🙂

    • This recipe sounds so good but will it taste good without the cayenne powder?  We don’t like spicy foods. Any advice appreciated.

      • Rated 5 out of 5

        Yes!  It is amazing without the cayenne pepper too. I made it tonight. I’m not a fan of spicy either, so I just omitted it. This dish was a huge hit, but I did add almost a cup of Pecorino Romano to the cream sauce (and a little extra fresh garlic too.) Served it over bow tie pasta and even my picky kids loved it.  Will definitely be making this again and will most likely double the chicken & cut into pieces. Best thing about this recipe is that I always have all of these ingredients on hand

    • How much cream cheese did you use?

  17. Rated 4 out of 5

    This was great, !my kids even enjoyed it! a little kick which was nice!

  18. Rated 5 out of 5

    I’ve made this twice now. We love, love, love it. I used fat free half & half because that’s what I had on hand. Other than that, I followed your recipe. Thank you. I’ve been following you on Pinterest for awhile and I have your cookbook. Keep the great recipes coming our way.

  19. Rated 5 out of 5

    Just to see the photos gave mouth water

  20. Rated 5 out of 5

    My favorite! I have made this at least 10 times now. The only difference is that I make a little more cream sauce, I add the chicken back to the sauce and then I put on top of the noodles at the end. Not sure why I started doing it this way, but this recipe is one of the best I have ever found.

  21. Rated 5 out of 5

    I just made this. I was kind of sad when I made the cream sauce because it didn’t come together or look like yours. I finished eating and decided to look at the comments to see if others had the problem and realized I misread it and didnt add the sauce from the chicken. Once I added the sauce from the chicken. Everything changed. Definitely an out of this world cream sauce!!!!!

    • My cream sauce didn’t come together either. So sad. Only thing I can figure is I turned the temp down so the chicken cooking remains in the pan didn’t burn. I was so looking forward to the creaminess in the recipe picture.

  22. Rated 5 out of 5

    Super easy and very delicious! I made this tonight and the smell as it cooked made me literally drool lol. This is easy enough for a weeknight dinner but you could easily fancy it up and serve it for a dinner party too!

  23. My family loves this recipe! I’ve made it 4 times. Also love how easy and quick it is. 

  24. Rated 5 out of 5

    I made this for my family last night and it was so DAMN DELICIOUS!!! This sauce is everything!

  25. Rated 5 out of 5

    Made this tonight. Was excellent! So creamy and had an excellent spice to it. I substituted heavy cream for half and half because I had some leftover from Thanksgiving. I will definitely be making this again.

  26. This stuff looks delicious 

  27. Rated 5 out of 5

    Absolutely Amazing, my family loved it! 

    Just needed the directions to be a bit more precise. 

  28. Please, what causes the half and half to thicken?  There is nothing in the skillet except butter and garlic. Am I missing something here?  Thank you.

    • Half and half can serve as a light thickener, but you can also make a roux with half and half if you prefer a thicker consistency.

    • In a pinch when something like that happens, just put equal amounts of cornstarch and very cold water in a small bowl and stir it until the cornstarch has dissolved. Then pour it into your sauce and stir it around. Especially when you take it off the heat and it begins to rest, that sauce/gravy will have a much clingier/thicker consistency. If it needs to be thickened more, put in a few more spoons from the bowl unto it and stir it around, let it rest,  until it’s the consistency you like.  This works when you use cornstarch and ice cold water, putting it into a hot liquid, and that prevents the more dreaded lumps.  When you are using a roux, you would put cold roux into HOT gravy/sauce, and if your gravy/sauce happens to be cool/cold, then you must put in a HOT roux to thicken it.  You just don’t put two things of the same type of temperature together, because that will create lumps, so just put the opposite temperature in to thicken whatever you have.

  29. This was SOOOOOO delicious. I just cut my chicken breasts into chicken strips. We made this on top of rice noodles. We will definitely make this again. Thank you!

  30. Does using 1 pound of chicken and 1 pound of pasta really give 8 servings? Going to end up eating it for a whole week!

  31. Hi there, I just wanted to let you know this dish was fantastic (I made a few little adjustments). I came accross your website by googling chicken recipes and will spend some time over the next few weeks exploring the remainder of your recipes.

    Meanwhile I have posted up our attempt and tagged you also.


    Thank you again.

    Jo (Melbourne, Australia)

  32. This was amazing, super easy, and fast! Thank you so much for wonderful recipes!! 

  33. Tried this and my husband and three children enjoyed it. I will definitely make it again. Thanks for a great recipe. I’ve tried many of your others and they are all winners. (As far as the spice mixture, I found adding the oil after the chicken is well coated works great.)

  34. This is an awesome recipe! I’ve made it twice. Because a lot of the spice mixture sticks to the bag, I find it easier to dry the chicken and rub some eevo over them on a plate and sprinkle then rub in the spices.

    The breast we get from Cosco are kind of large . I cut the breast lengthwise. I got 4 breast servings from 2 lbs. of chicken (2 large boneless breast). I DOUBLED the rest of the recipe as well, EXCEPT for the pasta, I kept it at a lb.

    The second time I made this, I added 1/2 cup grated parmesan cheese. This is a must for this recipe I think. Next time I’m going to cook only about 10 oz. pasta though. 1 lb. was too much and I’d like it to be a little saucier. The sauce thickened up just fine after about 10 minutes or so, the parmesan probably helped with that. This is an easy quick and very tasty recipe that my family loves. It will definitately been one to keep to make on a regular basis.

    Thank you Chungah for an asesome recipe!

  35. This is sooooo good. That sauce! Love it with the chicken. I also made it with small strips of pork loin instead of chicken breast and served it over egg noodles. The hubs and the teenagers inhaled it and were dipping their veggies in the remaining sauce.

    • Also, the olive oil & spices and meat in a Ziploc bag is my new favorite way to ensure even distribution of spices. And it’s kind of fun!

  36. SOO delicious!! I ended up cutting up the chicken, mixing it in and then added spinach! Next time I am going to add mushrooms and I think i’ll use penne or bowtie pasta!

  37. So I have had this recipe on the back burner waiting for a time to try it.  Today was the day.  I needed something quick and easy as I have been cooking bacon all day. Tomorrow is Baconpalooza, every New Years for the last 10 years we have Baconpalooza. Every dish (even drinks) have bacon. And we host an open house where friends come and eat.  Great for hangovers.  Anyway I digress, I needed a quick and easy meal.  

    The chicken was awesome, wouldn’t change a thing, but for our taste the sauce needed a little doctoring. Our chicken redendered more fat than I thought it would, and I was worried about it being to thin.  So with the fat, I added 2 tbsp flour after cooking the garlic and made a roux.  Let that cook for 3-5 min, then added the cream.  Still found the sauce somewhat bland.  The taste was good, but was missing depth, that little extra something that makes it just special.  First I thought lemon juice, which I think would work fine but was too lazy to cut and juice one.  So I added black  pepper, and 1/2 c of dry white wine.  BINGO!!!! That made it off the chain.  

    Thank you for a great recipe, sorry I tweeked it.  

  38. This looks and sounds amazing, I really want to try your recipe tonight! I have everything but half & half… can I sub with whole milk? Thanks for the recipe too btw! 

  39. I made this tonight (we are 3rd shifters so night is our day). It was delish! My hubby decided at the last minute to add 1/4 cup of grated parmesan cheese to the sauce (we both love to cook). I thought it was a great idea but on the other side I wanted to rate the recipe as written. Either way I think this is a great, easy, simple recipe that doesn’t take loads of time to make. It will go into our recipe book of favorites with the “Damn Delicious” logo! Thanks for a great simple easy recipe!

  40. This is seriously ONE OF THE BEST DISHES I’ve made.  This was a huge hit with my family of picky eaters.  Bonus… best seasoning EVER!  I’m baking chicken right now using your seasoning recipe.  Thank you!  

  41. Hi Chungah! Just wanted to say that this watered my mouth in no time. I couldn’t even get through half of the recipe without wanting to grab some food – that’s how good it is! Thank you so much for sharing it and I look forward to cook it now!

  42. I just found this site, and this was the first recipe I tried. This came out very well. I did dial down the Cayenne a bit, as I’m also cooking for a 3 year old. The chicken was excellent, but next time I might try to thicken up the sauce just a little bit. Good flavor but a bit soupy.

  43. I made this for my husband and parents last night and felt slightly guilty that there weren’t any leftovers!!! And the sauce was so Heavenly that I should have doubled that recipe!! I did add some cornstarch to the sauce and it was thick and wonderful!! Have I used enough adjectives?? Thanks once again for a great recipe!

  44. I have made this recipe twice and in my opinion, it was disgusting, sorry. My husband didn’t like it either and I ended up throwing it all away. It looks so good, but I definitely will not attempt to make this again. 

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

      But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. Did you follow the recipe exactly as written without any substitutions?

  45. Damp delicious is right I followed the directions . I will definitely make again thank you Chungah!!!

  46. 2 oz chicken per person is not an adequate serving of protein. Either increase the amount of chicken by 1/2 lb and cut back to 12 oz linguini, or keep the protein at one pound and halve the amount of linguini used.

    Did you know that Fat-free 1/2 and 1/2 works GREAT in this dish? It will save 48 grams of fat total!
    I made a roux of the 2 tbs butter and 2 tbs flour before I added the FF1/2&1/2, and it thickened the sauce perfectly with approx 4 additional minutes of cooking/stirring.

    That said, the sauce is very dull and needs some acid to brighten it up. The chicken is complex and a little spicy but the sauce is…bleah. I think throwing in 1/2 cup of white wine just before sauteeing the garlic would be a good move. It would help deglaze the pan as well. Or adding some lemon juice (1/4 cup?) instead of the white wine would be a welcome addition. As it is, the sauce doesn’t assert itself enough to complement the chicken.

    I cooked 12 oz of mushrooms in a separate pan (my kids hate mushrooms) and they were a tasty addition

    • 24 oz chicken + 12 oz pasta = 6 servings
      16 oz chicken + 8 oz pasta = 4 servings

      4 oz chicken per person is a much more reasonable serving size

  47. Just discovered Damn Delicious and your interesting recipes! A bit confused about the asterisk info re subbing milk + heavy cream for half and half. It says:

    “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.”
    “Equal parts” is a 1:1 ratio. But 3/4 c. whole milk + 1/4 c. heavy cream is not “equal parts,” it’s a 3:1 ratio. And, 2/3 c. skim + 1/3 c. heavy cream is a 2:1 ratio. So, which is correct? If subbing whole milk + heavy cream for the half and half, should “equal parts” be used (1/2 c. whole milk + 1/2 c. heavy cream = 1.1) OR should the 3:1 ratio you gave (3/4 c. milk + 1/4 c. heavy cream) be used?

  48. I amgoing to try thid with lactaid instead… we shall see.

  49. This was ok. The sauce didn’t thicken up as much as I hoped. But my kids ate all of the chicken (had to omit the cayenne).

  50. 8 servings from 1 # of chicken. I think I will still be hungry. Seriously, only 2 ounce portions.

  51. I used 2 tablespoons of butter when cooking the chicken, and even when cooking it a little longer than suggested I was still left with oil and butter in the pan. Is that normal? I didn’t want to burn the butter, so we took out the chicken when they were done, but I can already tell that with the half and half added, the sauce may be water. I saw suggestions for adding cornstarch, but I’m wondering if I should be wiping out the pan before adding the half and half.

    • If the chicken is rendering too much fat, then yes, you can wipe out the pan as needed, but please note that the browned up bits are essential for the sauce!

  52. I did enjoy this dish but felt like the cayenne pepper overpowered all the other herbs and spices. The spice level was fine, but I couldn’t taste the oregano, basil, garlic or onion. If I make it again, I’ll reduce the cayenne so the other flavors can come through.

  53. My husband, the pickiest eater, loved this meal but for me I wasn’t a huge fan. The sauce and noodles were pretty good but there was something about the chicken, and it was probably just how I cooked it, that I wasn’t a huge fan. I will say, I am 6 months pregnant so my taste buds are all out of whack, so take my husband’s word for it and try this meal!

  54. Ok You had me at 1/2 n 1/2, but this was  way better than I expected. I gathered all the seasonings, had chicken breasts ready and then realized I didn’t have fresh parsley. Uurrrgh. I have smoked paprika but no fresh herbs?  Oh well I soldiered on and made this recipe using the dry parsley but if it was a big miss, we couldn’t tell. It was that good!  I didn’t really need the pasta because I was in love with just the chicken seasoned like this. The sauce was amazzzzing too. I did add a little more cayenne because my husband loves spicy. I didn’t add the pasta to the sauce but rather added the sauce over some pasta to keep it a lighter (ha), and after reading the other comments I added about 1/2 cup of heavy cream and this did the trick. The sauce was perfect. I have leftover sauce but as I’m typing this my husband is calling my son over for a great quick dinner. Oh well its all over now. Thanks for the great recipe. Different, quick and damn delicious. 
    *thin chicken breast would work as I used both but I prefer the regular size due to the spices. 
    Making the seasoning mixture in advance and keeping it it sealed in bags for even quicker preparation next twenty times I make this. 

  55. Love it! One of the must-do meals this week. Thank you!


  56. Very yummy, even using a few alternative ingredients. Best meal of the week. Thanks.

  57. I tried this recipe last night and it was amazing!!! I highly recommend this and I will be making it again. Husband approved. I actually did add in cornstarch to the cream to thicken it a little bit but as it cooled, it became much more thick than I liked so I don’t think Ill do that again. Follow the recipe to a T! 🙂
    Damn Delicious.

  58. This looks really good. Looking at the nutrition facts, I’m wondering what the serving size is? There are 4 servings, but is the serving size 4 servings or 1 serving? 837 calories for 1 serving seems pretty steep for dinner. That would only allow me to eat 363 calories for lunch and breakfast on a 1200 calorie diet. Thanks!

  59. Was looking for something different to make with chicken breasts when I came across this recipe. Hubby and I thought it tasted really good. I was out of smoked paprika so I used regular paprika and it tasted just fine. This will be going on our meal rotation for sure. Just disappointed that the sauce really didn’t thicken – I will try again and maybe just simmer it even longer. Did anyone put flour or cornstarch in theirs?

  60. Thank you so much for the oh-so-yummy recipe!  This is going into my regular dinner rotation…everyone loved it and I’m sad we didn’t have leftovers!  I used the Costco chicken breast tenderloins, which were the perfect size. 

    For everyone that says their sauce didn’t thicken up; make sure that you simmer the sauce for 4 to 5 minutes as the directions say.  Do NOT rinse your pasta noodles and when you add the pasta to the pan, and toss to coat, the starch from the noodles will help to thicken the sauce!  

  61. Ah! may! zing!
    My 7 year old had seconds. He’s licking his plate as I type. 

  62. Would this pair well with garlic mashed potatoes instead of pasta? 

  63. Much more flavorful if you cut chicken into stew-sized pieces. Omit the cornstarch and it’s a perfect keto dish. 

  64. OK, I’m going to make this for dinner tomorrow, I’ll let you know how everyone likes it!

  65. We liked the chicken, but the pasta was dry and for that many calories, I want something with oomf! I’ll be making the chicken again, over jasmine rice and with sautéed broccoli or string beans on the side. 

  66. I made this for dinner but am not hungry at the moment but my husband is scarfing it up. Instead of putting parsley which I was fresh out of I added fresh baby spinach after garlic before half and half and I had to use corn starch to thicken sauce.

  67. The seasoning is for the chicken, correct?

  68. My family loved this recipe! It was a little spicier than my usual fare but well received! Thank you for sharing this. I doubled the recipe so we have leftovers. I will need to make more pasta but that is no problem.

  69. Delicious recipe, easy to make and my 3 year old housed it. Thank you!!

  70. Tried this tonight with about 3/4 portion. Very very good seasoning and spices. I only had 1 cup half and half so I added 1/2 cup cream also and it worked. I think I will make my chicken this way often!!! Whole family loved it.

  71. This recipe is super easy to follow. I just made this and it look wise didn’t turn out  even close. It tasted ok but was missing something. I think I messed up but have a question with the sauce. The leguine soaked up the sauce and I didn’t really have extra sauce to use for chicken

    Family loved it regardless

  72. Thanks for the recipe! I just made this based on how yummy is looked and the reviews. We love spice and lots of flavor in our house – so this was on the bland side to me as is. Next time, I would definitely add 1/2 tsp more garlic powder, cayenne and more salt as well. After I added the 1lb of pasta, it soaked up the sauce way too much and was a bit dry. I was hoping for creamy like the picture shows. Next time I will either 1/2 the noodles or double the sauce. Looking forward to making it again and adjusting those few things.

  73. Hi, 

    I actually end d up omprovising since I didn’t have the whole milk(we only drink SILK) and I used sold soy milk, sugar, flour and butter, and the only other thing is I used blackened season versus paprika and my family LOVES it! 

    Thank you 

  74. That should be Deebi27 not 28!!!

  75. Thank you for this amazing dish! Served it up with some fried green tomatoes! My hubby was in heaven! My brother (a chef) makes an out of the world seafood pasta! Hubby said the seafood pasta is the only meal better than your dish! That’s big from the hubster! Will definitely make this awesome dinner many many times more!!! 

  76. I am pregnant and have been feeling terrible and not wanting to cook. So i was researching new easy recipes. This looks simple and yummy! My only concern is i am so sensitive to spicy foods right now. If I cut the cayenne pepper and paprika in half, will it still taste alright? I bought linguine to go with it. I am just afraid of it being spicy. Thank you!!

  77. I can’t wait to make this dish but please tell me when to add the seasoning. Thx.

    • Please refer to the first step.

      • I’m sorry, I only see where you combine the seasonings but after reading it several times and also asking a friend to interpret, I don’t see where you add it to anything…so strange because I see many people have made it.

        I can’t wait to make this dish but please tell me when to add the seasoning. Thx.

        • It is utilized in the second step:

          In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.

  78. I stumbled on this recipe looking for something new to do with my chicken. It. Was. Amazing! I’m a total fan and I can’t wait to try some of your other dishes. Only thing I changed was I used gluten free pasta.

  79. this was a big hit with my family and I am going to make it again tonight.  I only have light cream, how can i adjust to make it work?

  80. I generally love your dishes but this was just not good for me. I followed the recipe to the letter. The sauce was soupy, there was far more pasta than I needed,  not enough chicken and the flavors just didn’t do it for me. I’m pretty disappointed. 

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

  81. Made this tonight for my husband who recently had a total gastrectomy. He lived the taste and it went down really well! Thanks for sharing. 

  82. I tried this one Oh so Good ! Ty

  83. Everything you make is so damn delicious!!  Can’t wait for your cookbook! 

  84. Just finished eating this tonight for dinner; NO leftovers!! Even my 1 year old loved it!! I didn’t have cayenne pepper, so I substituted chili powder, still tasted great! The sauce definitely has a Marsala kind of feel to it; and I will be adding mushrooms next time, in the sauce. 10 stars for sure and in the rotation!

  85. It looks so amazing…this recipe is the end of my diet! 😀 I will prepare it asap <3

  86. Lovely recipe. Thank you very much for sharing. The combination is very much my style so I would do my best to try it and share with you!

  87. Hi! I made this recipe last night but i misread the part about the amount of half and half, so, whoopsy! But i will definitely make again but maybe with chicken thighs next time ☺

  88. I usually have quite success with Pinterest recipes, but for whatever reason, this one was a total miss…. Idk where I went wrong, but not even when I grilled the chicken breasts did they even look remotely similar to yours ☹️ Luckily my twins can stand spicy foods & helped eat up the chicken. The sauce was a total miss all by itself. Thank you tho for sharing. I’m glad others had success with it

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

      So I must ask – did you follow the recipe exactly as written without any substitutions?

  89. How far in advance can you make this not the pasta of course but the chicken and sauce?

  90. Excellent! Used boneless/skinless thighs otherwise per recipe. I cook for one with scrumptious leftovers. Your recipes are the best.

  91. This recipe looks so delicious! Tried it last night for my husband and I, but served the sauce with sauteed red potatoes instead of pasta. It started off well, but my darn chicken breasts never cooked all the way through. They kept getting blacker and sticking to the pan, so after a while I took them out and they were still only about 160 degrees. Popped them in the microwave to finish cooking and they finally went from pink to white in the center, but they definitely seemed a bit dry/rubbery. So sad after all my hard work.

    I will for sure give this recipe another attempt – maybe in the oven next time. It smelled so delicious! My husband still loved his leftovers today for lunch 🙂

    • I had the same issue with the pan, but I finished them off in the oven. I started the noodles after I put the breasts in the oven. By the time the sauce and noodles were done and combined the breasts were done.

  92. Love this over mashed potatoes!  Yum! 

  93. This was one of the best chicken recipes!! The sauce is amazing! Keep up the good work!

  94. This was amazing!  But one issue I had was that I couldn’t get the sauce to thicken with just half and half.  Not sure how that is supposed to work.  Generally you would need to add flour or cornstarch to thicken a sauce.  Was that step missing?  I tried for a while with just the half and half and finally started adding flour.
    Otherwise it was a great recipe and  I will make it again!

    • Thank you for trying my recipe! You can add cornstarch as needed until the desired consistency is reached. Hope that helps!

  95. Thanks! Made this, loved it!

  96. So delicious! We all loved it! 

  97. I will definitely try this! 
    How can I multiply this recipe to make for a 100 person crowd ??? 

  98. My sauce didn’t thicken up??  I used 2C 1/2 and 1/2.  Any idea why?

    • It will thicken slightly – but you can always add cornstarch as needed until the desired consistency is reached. Hope that helps!

    • Mine didn’t thicken either. I am making it again tonight and will try making a roux before adding the cream.

    • Mine either. I even added cornstarch. Next time I’ll make a roux or use less half and half. LIVED the flavor of the chicken!

  99. I added Parmesan and an egg yolk to the sauce, it was delicious!

  100. This looks delicious! So does the cream sauce get its flavor and color from the “leftover” spices in the pan from cooking the chicken or am I missing something? The photo shows it to have a creamy yellow/orange color but the cream sauce ingredients are simply cream and garlic.

  101. Absolutely fantastic recipe . I had a left over chicken breast with exact same seasonings so I fallow the recipe and it was really delicious and so fast . Thank you

  102. I am planning on making this tonight! Did you pour the cream sauce over the chicken as well when it is all done?

  103. This was excellent.  I substituted cumin for paprika simply because I didn’t realize until too late I was out.  And I used zucchini noodles instead of pasta.  I really loved the flavors.

  104. Did you cook the chicken in a non stick or stainless steel pan?

  105. I made this tonight and it was delish!  The only thing I did differently was I added some roasted cherry tomatoes – put them in a 400 degree oven with olive oil, salt and pepper for 10mins and added to the pasta…provided some perfect sweetness!  YUM!

  106. Finally tried this, was really good! Reminded me of a carbonara. Spices were perfect, the red pepper was just right, enough to taste but not enough to make my tongue numb. I have a question: I use chopped/minced garlic from the jar. What does a clove translate to as far as a measuring spoon? I used a tablespoon in this sauce and it was fine but always wonder what a clove means in spoon terms.

  107. Did you use flat-leaf or curly leaf parsley? I bought curly because it was not specified in the recipe. Does it really matter?

  108. I made this for dinner last night and it was a hit with everyone. I was afraid the paprika and cayenne would be too much for my girls but they loved it. Thank-you for sharing, I will definitely make this again soon.

  109. Yummmmm. Am eating now. So good! Silly me did not make full sauce —- what was I thinking?!?!? Oh. I was thinking that my kids wouldn’t care too much for it as smoked paprika is a strong spice. (in kitchen I hear ‘Mother, is it ok if I take more of the noodles?’). Sigh. Silly me. 12 yr old, 15 yr old all agree: this is ‘Damn Delicious’!!

  110. If this tasted any better I would for sure think I had died and gone to heaven.  Oh-my-gosh, it was damn delicious!  My husband had the leftovers the next day and scraped up the sauce left in the container … yum!yum!  I used organic boneless, skinless chicken thighs from Costco and didn’t have to cut in half.  Soooooo good!  Try it, you’ll like it!

  111. I am looking forward to making this over the weekend. A great comfort dish.

  112. Tried that last night – exquisite taste! A true 5 star recipe!

  113. “cut crosswise in half” – does that mean to cut them so each piece is the same width but only half as thick?

  114. I just found this blog, going to try this recipe. Looks simple and  delicious. 

  115. I buy it in bulk at Winco. .

  116. This looks amazing and I will be making it soon. This recipe (minus the spaghetti) is completely low carb and will be legal on my low carb diet. I will substitute the pasta with spaghetti squash or zucchini noodles. I’ve lost over 50 pounds in 7 months eating food like this, so I’m not afraid of the butter or the cream…both of which are very low in carbs! Thanks for sharing!!

  117. This sounds very good! So many recipes call for smoked paprika and I look in all our grocery stores and no one seems to carry. Do I need to go to a kitchen store or maybe whole foods?/Trader Joes doesn’t have it. Thanks

  118. This sounds like Cajun chicken pasta except without mushrooms.

  119. This was easy and delicious. Made this last night because I was too tired to cook anything else. It came together in a flash. This is my kind of recipe. Thank you.

  120. This sounds wonderful… Easy and delish! Can’t wait to make it!

  121. Did you pound the chicken?

    • There was no need to pound the chicken as I cut the chicken breast crosswise in half. But as always, please do what is most comfortable for you.

  122. Can’t wait to try the sauce!!!  But could you explain “cut crosswise in half?”  It looks like two whole chicken breasts in the photo.  The chicken breasts we get here in the organic market are about 1 pound each.  How do you get 4 servings from one of these?  

  123. Mmmm boy oh boy that sauce is to die for.  Made it just like you said.  I’m not really into to chicken beasts but I really enjoyed the recipe    Put chicken legs in front of me and I’m in heaven.          Love your site by the way
    regards Peter

  124. Thank you for the nice recipe

    • Sorry to reply on your comment Liz, but I cant find where to add a new comment.

      Am I the only one who is not seeing the cream sauce part of the recipe? Other comments mention “cut crosswise in half” and I’m not seeing that either. Seems like I’m missing a big part of the recipe/directions.

      • Please refer to the ingredient list and step 5, respectively:

        1 pound boneless, skinless chicken breasts, cut crosswise in half

        5. 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.

        • Do u add the spice to the cream sauce or just what’s left in the pan after cooking the chicken kinda thing ?? And is normal paprika gonna be ok ? Cause that’s all I have 

          • You want to use up the brown bits from the bottom of the pan – that’s where all the flavors are sitting. And yes, regular paprika is fine.

        • I find that cream isn’t mentioned in your ingredients list odd and the recipe then becomes hard to follow as your adding in imaginary ingredients… I’m clearly not the only one confused by this. 

          • “Cream” is not used in this recipe. Half and half is used instead. If you do not know what half and half is, please refer to the footnote of the recipe as it is explained there.

            I am also confused about your comment as there are no imaginary ingredients. Please read through the recipe at least twice to further clarify your confusion. Thanks!

    • Has anyone ever tried coconut cream with this recipe?