Chicken Lazone — Damn Delicious

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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

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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!


  • 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


  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.

*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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Thank you for the nice recipe

Sorry to reply on your comment Liz, but I cant find where to add a new comment.

Am I the only one who is not seeing the cream sauce part of the recipe? Other comments mention “cut crosswise in half” and I’m not seeing that either. Seems like I’m missing a big part of the recipe/directions.

Please refer to the ingredient list and step 5, respectively:

1 pound boneless, skinless chicken breasts, cut crosswise in half

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.

Do u add the spice to the cream sauce or just what’s left in the pan after cooking the chicken kinda thing ?? And is normal paprika gonna be ok ? Cause that’s all I have

You want to use up the brown bits from the bottom of the pan – that’s where all the flavors are sitting. And yes, regular paprika is fine.

I find that cream isn’t mentioned in your ingredients list odd and the recipe then becomes hard to follow as your adding in imaginary ingredients… I’m clearly not the only one confused by this.

“Cream” is not used in this recipe. Half and half is used instead. If you do not know what half and half is, please refer to the footnote of the recipe as it is explained there.

I am also confused about your comment as there are no imaginary ingredients. Please read through the recipe at least twice to further clarify your confusion. Thanks!

Has anyone ever tried coconut cream with this recipe?

Mmmm boy oh boy that sauce is to die for. Made it just like you said. I’m not really into to chicken beasts but I really enjoyed the recipe Put chicken legs in front of me and I’m in heaven. Love your site by the way
regards Peter

Can’t wait to try the sauce. But could you explain “cut crosswise in half?” It looks like two whole chicken breasts in the photo. The chicken breasts we get here in the organic market are about 1 pound each. How do you get 4 servings from one of these?

Here is a great tutorial to cut a chicken breast piece in half crosswise. 1 pound should yield about 4 chicken pieces once they are cut crosswise.

I was confused by the cutting instructions as well. So I looked it up. The way you’re saying you want us to cut the breasts is really “lengthwise”, not “crosswise”. It may be more clear to people if you say to butterfly or filet the breasts so we have two thin “twin” pieces. Crosswise is to cut across. Lengthwise is to cut the length of.

Betsy, you can refer to this tutorial:

I see that your link does say “crosswise”, but they are, in fact, cutting “lengthwise”.

It should say ‘cut through the middle’ as in butterflied but making two thin separate pieces.

Did you pound the chicken?

There was no need to pound the chicken as I cut the chicken breast crosswise in half. But as always, please do what is most comfortable for you.

This sounds wonderful… Easy and delish! Can’t wait to make it!

This was easy and delicious. Made this last night because I was too tired to cook anything else. It came together in a flash. This is my kind of recipe. Thank you.

This sounds like Cajun chicken pasta except without mushrooms.

This sounds very good! So many recipes call for smoked paprika and I look in all our grocery stores and no one seems to carry. Do I need to go to a kitchen store or maybe whole foods?/Trader Joes doesn’t have it. Thanks carries it! 🙂

East Indian grocers usually carry the smoked paprika. Sometimes Mexican grocers as well

Kroger has it! Wonderful recipe!

I get most of my spices, including Smoked Paprika, from Penzey’s…they seem to be fairly priced. If I need a particular ingredient right away (and if you’re in the South), Fresh Market has lots of spices in bulk.

Believe it or not. … I find smoked paprika at our Walmart….

I got smoked paprika at walmart

I found my smoked paprika at Walmart seems to be readily available here but I’m in upstate NY good luck!

This looks amazing and I will be making it soon. This recipe (minus the spaghetti) is completely low carb and will be legal on my low carb diet. I will substitute the pasta with spaghetti squash or zucchini noodles. I’ve lost over 50 pounds in 7 months eating food like this, so I’m not afraid of the butter or the cream…both of which are very low in carbs! Thanks for sharing!!

Congratulations on your weight loss!

I bought the zucchini noodles for this recipe, does anyone know how you would cook them?

You can stir the noodles into the sauce (as you would for the cooked pasta) in step #6.

I buy it in bulk at Winco. .

I just found this blog, going to try this recipe. Looks simple and delicious.

“cut crosswise in half” – does that mean to cut them so each piece is the same width but only half as thick?

Tried that last night – exquisite taste! A true 5 star recipe!

I am looking forward to making this over the weekend. A great comfort dish.

If this tasted any better I would for sure think I had died and gone to heaven. Oh-my-gosh, it was damn delicious! My husband had the leftovers the next day and scraped up the sauce left in the container … yum!yum! I used organic boneless, skinless chicken thighs from Costco and didn’t have to cut in half. Soooooo good! Try it, you’ll like it!

Yummmmm. Am eating now. So good! Silly me did not make full sauce —- what was I thinking. Oh. I was thinking that my kids wouldn’t care too much for it as smoked paprika is a strong spice. (in kitchen I hear ‘Mother, is it ok if I take more of the noodles?’). Sigh. Silly me. 12 yr old, 15 yr old all agree: this is ‘Damn Delicious’!!

I made this for dinner last night and it was a hit with everyone. I was afraid the paprika and cayenne would be too much for my girls but they loved it. Thank-you for sharing, I will definitely make this again soon.

Did you use flat-leaf or curly leaf parsley? I bought curly because it was not specified in the recipe. Does it really matter?

Nope – doesn’t really matter! 🙂

Finally tried this, was really good! Reminded me of a carbonara. Spices were perfect, the red pepper was just right, enough to taste but not enough to make my tongue numb. I have a question: I use chopped/minced garlic from the jar. What does a clove translate to as far as a measuring spoon? I used a tablespoon in this sauce and it was fine but always wonder what a clove means in spoon terms.

1 clove garlic = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic. Hope that helps!

I made this tonight and it was delish! The only thing I did differently was I added some roasted cherry tomatoes – put them in a 400 degree oven with olive oil, salt and pepper for 10mins and added to the pasta…provided some perfect sweetness! YUM!

Did you cook the chicken in a non stick or stainless steel pan?

You can choose to use either.

But which one did YOU use?

I used stainless.

This was excellent. I substituted cumin for paprika simply because I didn’t realize until too late I was out. And I used zucchini noodles instead of pasta. I really loved the flavors.

I am planning on making this tonight! Did you pour the cream sauce over the chicken as well when it is all done?

Absolutely fantastic recipe . I had a left over chicken breast with exact same seasonings so I fallow the recipe and it was really delicious and so fast . Thank you

This looks delicious! So does the cream sauce get its flavor and color from the “leftover” spices in the pan from cooking the chicken or am I missing something? The photo shows it to have a creamy yellow/orange color but the cream sauce ingredients are simply cream and garlic.

Yes, that’s exactly right!

I added Parmesan and an egg yolk to the sauce, it was delicious!

My sauce didn’t thicken up?? I used 2C 1/2 and 1/2. Any idea why?

It will thicken slightly – but you can always add cornstarch as needed until the desired consistency is reached. Hope that helps!

Mine didn’t thicken either. I am making it again tonight and will try making a roux before adding the cream.

Had the same issue, gonna try flour or cornstarch next time

I also had the same issue. It didn’t thicken so I felt like I lost some flavor on the noodles. It was still yummy though. The chicken was great.

Mine either. I even added cornstarch. Next time I’ll make a roux or use less half and half. LIVED the flavor of the chicken!

I will definitely try this!
How can I multiply this recipe to make for a 100 person crowd .

Grace, this yields about 4 servings so you may have to multiply this recipe by 25.

So delicious! We all loved it!

Thanks! Made this, loved it!

This was amazing! But one issue I had was that I couldn’t get the sauce to thicken with just half and half. Not sure how that is supposed to work. Generally you would need to add flour or cornstarch to thicken a sauce. Was that step missing? I tried for a while with just the half and half and finally started adding flour.
Otherwise it was a great recipe and I will make it again!

Thank you for trying my recipe! You can add cornstarch as needed until the desired consistency is reached. Hope that helps!

This was one of the best chicken recipes!! The sauce is amazing! Keep up the good work!

Love this over mashed potatoes! Yum!

That sounds amazing!

This recipe looks so delicious! Tried it last night for my husband and I, but served the sauce with sauteed red potatoes instead of pasta. It started off well, but my darn chicken breasts never cooked all the way through. They kept getting blacker and sticking to the pan, so after a while I took them out and they were still only about 160 degrees. Popped them in the microwave to finish cooking and they finally went from pink to white in the center, but they definitely seemed a bit dry/rubbery. So sad after all my hard work.

I will for sure give this recipe another attempt – maybe in the oven next time. It smelled so delicious! My husband still loved his leftovers today for lunch 🙂

I had the same issue with the pan, but I finished them off in the oven. I started the noodles after I put the breasts in the oven. By the time the sauce and noodles were done and combined the breasts were done.

Excellent! Used boneless/skinless thighs otherwise per recipe. I cook for one with scrumptious leftovers. Your recipes are the best.

How far in advance can you make this not the pasta of course but the chicken and sauce?

I would say no more than a few days but as always, please use your best judgment.

I usually have quite success with Pinterest recipes, but for whatever reason, this one was a total miss…. Idk where I went wrong, but not even when I grilled the chicken breasts did they even look remotely similar to yours ☹️ Luckily my twins can stand spicy foods & helped eat up the chicken. The sauce was a total miss all by itself. Thank you tho for sharing. I’m glad others had success with it

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

So I must ask – did you follow the recipe exactly as written without any substitutions?

Hi! I made this recipe last night but i misread the part about the amount of half and half, so, whoopsy! But i will definitely make again but maybe with chicken thighs next time ☺

Lovely recipe. Thank you very much for sharing. The combination is very much my style so I would do my best to try it and share with you!

Just finished eating this tonight for dinner; NO leftovers!! Even my 1 year old loved it!! I didn’t have cayenne pepper, so I substituted chili powder, still tasted great! The sauce definitely has a Marsala kind of feel to it; and I will be adding mushrooms next time, in the sauce. 10 stars for sure and in the rotation!

Everything you make is so damn delicious!! Can’t wait for your cookbook!

I tried this one Oh so Good ! Ty

Made this tonight for my husband who recently had a total gastrectomy. He lived the taste and it went down really well! Thanks for sharing.

I generally love your dishes but this was just not good for me. I followed the recipe to the letter. The sauce was soupy, there was far more pasta than I needed, not enough chicken and the flavors just didn’t do it for me. I’m pretty disappointed.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

this was a big hit with my family and I am going to make it again tonight. I only have light cream, how can i adjust to make it work?

You can substitute the light cream for half and half.

I stumbled on this recipe looking for something new to do with my chicken. It. Was. Amazing! I’m a total fan and I can’t wait to try some of your other dishes. Only thing I changed was I used gluten free pasta.

I can’t wait to make this dish but please tell me when to add the seasoning. Thx.

Please refer to the first step.

I’m sorry, I only see where you combine the seasonings but after reading it several times and also asking a friend to interpret, I don’t see where you add it to anything…so strange because I see many people have made it.

I can’t wait to make this dish but please tell me when to add the seasoning. Thx.

It is utilized in the second step:

In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.

I am pregnant and have been feeling terrible and not wanting to cook. So i was researching new easy recipes. This looks simple and yummy! My only concern is i am so sensitive to spicy foods right now. If I cut the cayenne pepper and paprika in half, will it still taste alright? I bought linguine to go with it. I am just afraid of it being spicy. Thank you!!

Yes, it should still be fine! 🙂

Thank you for this amazing dish! Served it up with some fried green tomatoes! My hubby was in heaven! My brother (a chef) makes an out of the world seafood pasta! Hubby said the seafood pasta is the only meal better than your dish! That’s big from the hubster! Will definitely make this awesome dinner many many times more.

That should be Deebi27 not 28.

I actually end d up omprovising since I didn’t have the whole milk(we only drink SILK) and I used sold soy milk, sugar, flour and butter, and the only other thing is I used blackened season versus paprika and my family LOVES it!

Thanks for the recipe! I just made this based on how yummy is looked and the reviews. We love spice and lots of flavor in our house – so this was on the bland side to me as is. Next time, I would definitely add 1/2 tsp more garlic powder, cayenne and more salt as well. After I added the 1lb of pasta, it soaked up the sauce way too much and was a bit dry. I was hoping for creamy like the picture shows. Next time I will either 1/2 the noodles or double the sauce. Looking forward to making it again and adjusting those few things.

This recipe is super easy to follow. I just made this and it look wise didn’t turn out even close. It tasted ok but was missing something. I think I messed up but have a question with the sauce. The leguine soaked up the sauce and I didn’t really have extra sauce to use for chicken

Family loved it regardless

Tried this tonight with about 3/4 portion. Very very good seasoning and spices. I only had 1 cup half and half so I added 1/2 cup cream also and it worked. I think I will make my chicken this way often. Whole family loved it.

Delicious recipe, easy to make and my 3 year old housed it. Thank you!!

My family loved this recipe! It was a little spicier than my usual fare but well received! Thank you for sharing this. I doubled the recipe so we have leftovers. I will need to make more pasta but that is no problem.

The seasoning is for the chicken, correct?

Yes, that is correct.

I made this for dinner but am not hungry at the moment but my husband is scarfing it up. Instead of putting parsley which I was fresh out of I added fresh baby spinach after garlic before half and half and I had to use corn starch to thicken sauce.

We liked the chicken, but the pasta was dry and for that many calories, I want something with oomf! I’ll be making the chicken again, over jasmine rice and with sautéed broccoli or string beans on the side.

OK, I’m going to make this for dinner tomorrow, I’ll let you know how everyone likes it!

Much more flavorful if you cut chicken into stew-sized pieces. Omit the cornstarch and it’s a perfect keto dish.

Would this pair well with garlic mashed potatoes instead of pasta?

Ah! may! zing!
My 7 year old had seconds. He’s licking his plate as I type.

Thank you so much for the oh-so-yummy recipe! This is going into my regular dinner rotation…everyone loved it and I’m sad we didn’t have leftovers! I used the Costco chicken breast tenderloins, which were the perfect size.

For everyone that says their sauce didn’t thicken up; make sure that you simmer the sauce for 4 to 5 minutes as the directions say. Do NOT rinse your pasta noodles and when you add the pasta to the pan, and toss to coat, the starch from the noodles will help to thicken the sauce!

Was looking for something different to make with chicken breasts when I came across this recipe. Hubby and I thought it tasted really good. I was out of smoked paprika so I used regular paprika and it tasted just fine. This will be going on our meal rotation for sure. Just disappointed that the sauce really didn’t thicken – I will try again and maybe just simmer it even longer. Did anyone put flour or cornstarch in theirs?

This looks really good. Looking at the nutrition facts, I’m wondering what the serving size is? There are 4 servings, but is the serving size 4 servings or 1 serving? 837 calories for 1 serving seems pretty steep for dinner. That would only allow me to eat 363 calories for lunch and breakfast on a 1200 calorie diet. Thanks!

1 serving = 365.6 calories.

I tried this recipe last night and it was amazing. I highly recommend this and I will be making it again. Husband approved. I actually did add in cornstarch to the cream to thicken it a little bit but as it cooled, it became much more thick than I liked so I don’t think Ill do that again. Follow the recipe to a T! 🙂
Damn Delicious.

Very yummy, even using a few alternative ingredients. Best meal of the week. Thanks.

Love it! One of the must-do meals this week. Thank you!

Ok You had me at 1/2 n 1/2, but this was way better than I expected. I gathered all the seasonings, had chicken breasts ready and then realized I didn’t have fresh parsley. Uurrrgh. I have smoked paprika but no fresh herbs? Oh well I soldiered on and made this recipe using the dry parsley but if it was a big miss, we couldn’t tell. It was that good! I didn’t really need the pasta because I was in love with just the chicken seasoned like this. The sauce was amazzzzing too. I did add a little more cayenne because my husband loves spicy. I didn’t add the pasta to the sauce but rather added the sauce over some pasta to keep it a lighter (ha), and after reading the other comments I added about 1/2 cup of heavy cream and this did the trick. The sauce was perfect. I have leftover sauce but as I’m typing this my husband is calling my son over for a great quick dinner. Oh well its all over now. Thanks for the great recipe. Different, quick and damn delicious.
*thin chicken breast would work as I used both but I prefer the regular size due to the spices.
Making the seasoning mixture in advance and keeping it it sealed in bags for even quicker preparation next twenty times I make this.

My husband, the pickiest eater, loved this meal but for me I wasn’t a huge fan. The sauce and noodles were pretty good but there was something about the chicken, and it was probably just how I cooked it, that I wasn’t a huge fan. I will say, I am 6 months pregnant so my taste buds are all out of whack, so take my husband’s word for it and try this meal!

I did enjoy this dish but felt like the cayenne pepper overpowered all the other herbs and spices. The spice level was fine, but I couldn’t taste the oregano, basil, garlic or onion. If I make it again, I’ll reduce the cayenne so the other flavors can come through.

I used 2 tablespoons of butter when cooking the chicken, and even when cooking it a little longer than suggested I was still left with oil and butter in the pan. Is that normal? I didn’t want to burn the butter, so we took out the chicken when they were done, but I can already tell that with the half and half added, the sauce may be water. I saw suggestions for adding cornstarch, but I’m wondering if I should be wiping out the pan before adding the half and half.

If the chicken is rendering too much fat, then yes, you can wipe out the pan as needed, but please note that the browned up bits are essential for the sauce!

8 servings from 1 # of chicken. I think I will still be hungry. Seriously, only 2 ounce portions.

This was ok. The sauce didn’t thicken up as much as I hoped. But my kids ate all of the chicken (had to omit the cayenne).

I amgoing to try thid with lactaid instead… we shall see.

Just discovered Damn Delicious and your interesting recipes! A bit confused about the asterisk info re subbing milk + heavy cream for half and half. It says:

“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.”
“Equal parts” is a 1:1 ratio. But 3/4 c. whole milk + 1/4 c. heavy cream is not “equal parts,” it’s a 3:1 ratio. And, 2/3 c. skim + 1/3 c. heavy cream is a 2:1 ratio. So, which is correct? If subbing whole milk + heavy cream for the half and half, should “equal parts” be used (1/2 c. whole milk + 1/2 c. heavy cream = 1.1) OR should the 3:1 ratio you gave (3/4 c. milk + 1/4 c. heavy cream) be used?

It is equal volumes in a sense but sometimes this does not work in a few recipes, hence the 3/4 – 1 or 2/3 – 1 ratio, which makes it a little bit more precise if you factor in specific % of fat. You can read more about it here.

Hope that helps!

2 oz chicken per person is not an adequate serving of protein. Either increase the amount of chicken by 1/2 lb and cut back to 12 oz linguini, or keep the protein at one pound and halve the amount of linguini used.

Did you know that Fat-free 1/2 and 1/2 works GREAT in this dish? It will save 48 grams of fat total!
I made a roux of the 2 tbs butter and 2 tbs flour before I added the FF1/2&1/2, and it thickened the sauce perfectly with approx 4 additional minutes of cooking/stirring.

That said, the sauce is very dull and needs some acid to brighten it up. The chicken is complex and a little spicy but the sauce is…bleah. I think throwing in 1/2 cup of white wine just before sauteeing the garlic would be a good move. It would help deglaze the pan as well. Or adding some lemon juice (1/4 cup?) instead of the white wine would be a welcome addition. As it is, the sauce doesn’t assert itself enough to complement the chicken.

I cooked 12 oz of mushrooms in a separate pan (my kids hate mushrooms) and they were a tasty addition

24 oz chicken + 12 oz pasta = 6 servings
16 oz chicken + 8 oz pasta = 4 servings

4 oz chicken per person is a much more reasonable serving size

Damp delicious is right I followed the directions . I will definitely make again thank you Chungah.

Yayyyyyy I’m so glad to hear that!

I have made this recipe twice and in my opinion, it was disgusting, sorry. My husband didn’t like it either and I ended up throwing it all away. It looks so good, but I definitely will not attempt to make this again.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. Did you follow the recipe exactly as written without any substitutions?

I made this for my husband and parents last night and felt slightly guilty that there weren’t any leftovers. And the sauce was so Heavenly that I should have doubled that recipe!! I did add some cornstarch to the sauce and it was thick and wonderful!! Have I used enough adjectives?? Thanks once again for a great recipe!

And to accompany this I did your baked Parmesan mushrooms it was awesome combination!!

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