Chicken Lazone
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An easy recipe for creamy Chicken Lazone! Tender strips of chicken smothered in a creamy sauce, served over a bed of pasta noodles. A true comfort food dish, ready in under 30 minutes.
You’re going to be blown away by how delicious and easy this chicken lazone is! I can guarantee you’ll have most, if not ALL of the ingredients at home already. Tender chicken breast cut into strips, then pan fried and covered in a luscious cream sauce, to die for. If you’re looking for an easy, inexpensive and delicious weeknight dinner, this is the one!
Why Make This Chicken Lazone
- Easy To Make
- Simple, Short Ingredient List
- Under 30 Minutes
- Creamy Comfort Food
Creamy pasta dishes are just so comforting and this one is as easy as can be! Using only 6 easy, inexpensive ingredients we can create a mouthwatering dinner in under 30 minutes. And the sauce! I’m telling you it’s amazing. This is guaranteed to have the whole family licking their bowls clean!
Ingredient Notes
- Chicken – I used boneless, skinless chicken breasts. Cut into long strips.
- Butter – I used unsalted to control the sodium!
- Seasoning – A simple blend of garlic powder, onion powder, Italian seasoning, salt and WHITE pepper. Both black and white pepper come from the same peppercorn plant, but how they are processed produces the difference in flavor and color. See “FAQs & Expert Tips” for more info.
- Cream – You’re going to want heavy cream for this. You can use half and half for a lighter fare but the sauce just won’t be as creamy.
- Pasta – I used spaghetti noodles, but linguini or your favorite type of pasta will work!
How To Make Chicken Lazone
- Season Chicken: In a small bowl combine together the garlic powder, onion powder, Italian seasoning, white pepper, and salt.
- Cook Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
- Cook Chicken: Melt 2 tbsp of the butter in a large skillet over medium heat. Add the chicken pieces, season with half the spice mixture and cook until brown, about 3 minutes. Flip the chicken over, season with remaining spices and cook for another 2 to 3 minutes, until it starts to brown.
- Simmer: Add the remaining 2 tbsp of butter, the 2 cups of heavy cream and bring to a boil. Lower the heat to low and simmer until the sauce thickens a bit, 7 to 8 minutes.
- Finish and Serve: Serve over cooked pasta, garnished with parsley.
Frequently Asked Questions
What Is Chicken Lazone?
Chicken lazone is just a fancy name for chicken in cream sauce! It’s a quick and easy recipe ideal for a weeknight dinner. According to the internet, Chicken Lazone was created by Chef Lazone Randolph who is the executive chef of Brennan’s restaurant in New Orleans.
What Is White Pepper?
The peppercorns are originally green in colour but black peppercorns are sun-dried, while white peppercorns have the outer layer removed, either before or after drying, leaving the white seed. White pepper has a milder flavor than black pepper and isn’t as complex. You can absolutely substitute black pepper for white pepper, just keep in mind that the black specks will show in the creamy white sauce.
How To Serve
Looking for versatility? This is it. This dish is typically served over pasta, I chose spaghetti but you can really use any type of noodle you have on hand! Not a pasta fan? You can serve this creamy dish over a bed of rice or just serve the chicken with a side of crusty bread to soak up that delicious sauce. It’s that good!
Tips
- If you can’t find white pepper, regular pepper will work just fine!
- Add smoked or regular paprika for a hint of flavor and vibrant color to your dish. You can also add chili flakes for a bit of heat.
- Feel free to substitute half and half cream for heavy cream, however, keep in mind your sauce won’t be as creamy.
Storing Leftovers
Let leftovers cool completely, then transfer to an airtight container and store in the fridge for 3-5 days.
Freezing
Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before reheating.
More Related Recipes:
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Chicken Lazone
Video
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon white pepper
- ½ teaspoon salt (or to taste)
- 1 pound chicken breasts (boneless and skinless, cut into long strips)
- 4 tablespoon butter (unsalted, divided)
- 2 cups heavy cream
- 12 ounce spaghetti (or linguini)
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season Chicken: In a small bowl combine together the garlic powder, onion powder, Italian seasoning, white pepper, and salt.
- Cook Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
- Cook Chicken: Melt 2 tbsp of the butter in a large skillet over medium heat. Add the chicken pieces, season with half the spice mixture and cook until brown, about 3 minutes. Flip the chicken over, season with remaining spices and cook for another 2 to 3 minutes, until it starts to brown.
- Simmer: Add the remaining 2 tbsp of butter, the 2 cups of heavy cream, scrape the bottom of the pan a bit then and bring to a boil. Lower the heat to low and simmer until the sauce thickens a bit, 7 to 8 minutes.
- Finish and Serve: Serve over cooked pasta, garnished with parsley.
Equipment
Notes
- If you can’t find white pepper, regular pepper will work just fine!
- Add smoked or regular paprika for a hint of flavor and vibrant color to your dish. You can also add chili flakes for a bit of heat.
- Feel free to substitute half and half cream for heavy cream, however, keep in mind your sauce won’t be as creamy.
- Let leftovers cool completely, then transfer to an airtight container and store in the fridge for 3-5 days.
- Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
