Cajun-inspired chicken pan-fried in butter till golden and served with a simple creamy pan sauce and noodles.
The leftovers reheat well, and the dish itself could not be simpler! Just season the chicken, pan-fry it in some butter, and add some heavy cream, and dinner is ready!
To Make Chicken Lazone
Cajun Chicken Lazone combines pasta with seasoned chicken that has been pan-fried in butter and then topped with a luxurious cream sauce.
With just a few basic ingredients, you can cook this delicious chicken meal. And you could already have these ingredients on hand!
What you need:
- Butter
- Chicken breast tenderloins
- Spaghetti
- Onion powder
- White pepper
- Chili powder
- Paprika
- Heavy cream
- Garlic powder
- Salt
To make this recipe gluten-free (you should use this ingredient instead):
- Use gluten-free spaghetti. Chose a brand that uses a blend of corn and quinoa as they are a better choice, rather than purely brown rice pasta that can overcook very quickly and can get gummy.
Steps To Make Chicken Lazone
Step 1: Garlic powder, onion powder, chili powder, paprika, and white pepper should be mixed in a separate bowl. Take out and set aside two teaspoons of the spice mixture. Coat the chicken in the remaining spice mixture and set aside.
mixed in a separate bowl
Step 2: Melt three tablespoons of butter in a large pan over moderate heat until it sizzles. Maintain a medium flame to avoid burning the butter. Put in half of the chicken and cook, rotating periodically, until browned. Turn the chicken to brown on the other side with another tablespoon of butter.
Step 3: Finish browning the chicken on both sides and then remove it from the pan. Repeat with the remainder of the chicken and butter. It’s best to wrap the chicken with aluminum foil and leave it aside to keep it warm.
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Step 4: Over medium heat, with careful stirring, bring the cream and reserved spice mixture to a simmer. Continue to simmer for another 10–15 minutes, or until the mixture is thick and creamy, over medium heat. When the sauce has thickened, add more salt and/or garlic powder to your liking.
Step 5: Serve the chicken and sauce over the hot pasta. To keep the chicken hot, run it through the sauce.
Chicken Lazone
To make sure there was enough sauce for 6 to 8 servings, I used 3 cups of cream.
If you don’t have white pepper on hand, you may use black pepper instead. But trust me when I say that white pepper elevates this dish to a whole new level!
Please feel free to halve this recipe if necessary. However, I recommend increasing the cream to 2 cups. After all, it’s better to have too much sauce than not enough!
Another suggestion to thicken the sauce is by mixing cornstarch and flour into the cream. But, the sauce thickens beautifully on its own if real heavy cream is used (36% fat or higher). The sauce has always thickened perfectly every time I’ve prepared this. Simply slowly boil it down until it reaches the desired consistency.
Frequently Asked Questions
Is there anything more I can put into this dish?
Mushrooms would also be an excellent addition to this dish.
Is it okay to use whole boneless chicken breast?
You may also make Chicken Lazone with whole boneless chicken breasts that have been pounded to an equal thickness or with chicken tenders. It is especially important to avoid overcooking boneless, skinless chicken breasts. And an instant-read thermometer should read no higher than 165 degrees to ensure the chicken is properly cooked.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Lazone
Ingredients
- 2 tsp garlic powder
- 2 lbs chicken breast tenderloins
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 3 c. heavy cream
- 10-12 ounces spaghetti cooked
- 1/2 tsp white pepper
- 1/2 c. butter divided
Instructions
- In a separate bowl, thoroughly combine the garlic powder, salt, onion powder, chili powder, paprika, and white pepper. Two tablespoons of the spice blend should be removed and placed aside. Toss the chicken with the remaining seasoning blend.
- In a large pan, melt the butter (you'll need three tablespoons) over moderate heat until it begins to sizzle. Butter should not be heated to the point of burning, therefore maintain a medium flame. Toss in half of the chicken and cook, turning occasionally, until browned. Put in another tablespoon of butter and turn the chicken over to brown the other side.
- Brown the chicken on all sides, then take it out of the pan. Repeat with the rest of the chicken and butter. Keep chicken warm by setting it aside and covering it with aluminum foil.
- Stirring carefully, boil the cream and reserved spice combination over medium heat until simmering (small bubbles). Cook for another 10-15 minutes over medium heat, or until thick and creamy. After the mixture has thickened, season to taste with extra salt and/or garlic powder.
- Over the cooked pasta, dish up some chicken and sauce. Once the chicken is cooked, I like to run it through the sauce to make sure it's nice and hot.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
