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 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!

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!

4.89 stars (28 ratings)
15 minutes15 minutes

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
  • 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

Directions:

  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.

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.

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