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Get ready to take your tastebuds on a delicious journey with Chicken Lazone! Bursting with flavor, this dish has the perfect balance of spiciness and creaminess. The Cajun seasoning adds just the right amount of kick to the juicy and tender chicken breasts, while the rich, velvety sauce pairs perfectly to keep your tongue from sweltering. Whether you're a fan of Cajun cuisine or just looking for a unique and delicious recipe to try, Chicken Lazone is sure to become a new favorite. So why not give it a go and experience these bold flavors for yourself?!
Get ready to take your tastebuds on a delicious journey with Chicken Lazone! Bursting with flavor, this dish has the perfect balance of spiciness and creaminess. The Cajun seasoning adds just the right amount of kick to the juicy and tender chicken breasts, while the rich, velvety sauce pairs perfectly to keep your tongue from sweltering. Whether you're a fan of Cajun cuisine or just looking for a unique and delicious recipe to try, Chicken Lazone is sure to become a new favorite. So why not give it a go and experience these bold flavors for yourself?!
Ingredients
- 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 to taste
- freshly ground black pepper to taste
- 1 pound chicken breasts boneless and skinless, cut in half crosswise
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 1 pound linguine
- 2 cloves garlic minced
- 2 cups half-and-half
- 2 tablespoons fresh parsley leaves chopped
Directions
- Combine the paprika, the garlic powder, the onion powder, the cayenne pepper, the oregano, the basil, the salt, and the pepper in a small bowl.
- In a gallon-size resealable plastic bag, add the chicken pieces, the olive oil, and the seasoning mixture and shake to thoroughly coat.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the chicken pieces to the butter and cook, flipping once, until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side. Transfer them to a plate and keep warm.
- In a large pot of salted boiling water, cook the linguine to al dente according to the package instructions. Drain well.
- Melt the remaining 2 tablespoons of butter in the skillet.
- Add the garlic to the butter and cook, stirring frequently, until it is fragrant, about 1 minute.
- Gradually whisk the half-and-half into the garlic butter until the sauce thickens slightly, about 4-5 minutes.
- Season the sauce with the salt and the pepper.
- Stir the linguine into the sauce and gently toss to combine.
- Serve the linguine immediately with the cooked chicken and garnished with the parsley.
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