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
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!
Absolutely delicious. Added extra garlic
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.
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?
This was great, !my kids even enjoyed it! a little kick which was nice!
Awesome!
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.
Thinking about adding some parmesan cheese how do you think it would come out?
Just to see the photos gave mouth water
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.
Love that!
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.
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!
My family loves this recipe! I’ve made it 4 times. Also love how easy and quick it is.
I made this for my family last night and it was so DAMN DELICIOUS!!! This sauce is everything!
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.
This stuff looks delicious
Absolutely Amazing, my family loved it!
Just needed the directions to be a bit more precise.
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.
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!
Awesome!
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!
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.
http://adashofflavour.blogspot.com.au/2018/04/chicken-lazone.html
Thank you again.
Jo (Melbourne, Australia)
This was amazing, super easy, and fast! Thank you so much for wonderful recipes!!
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.)