Description
This Spicy Chicken Lazone Pasta combines tender chicken tenders seasoned with a flavorful Creole spice mix, coated lightly with flour, and cooked to perfection in a buttery skillet. The pasta is enveloped in a rich, creamy, and slightly spicy sauce made from heavy cream, butter, and an extra kick of paprika, making it a hearty and comforting meal perfect for anyone craving a zesty twist on classic pasta dishes.
Ingredients
Units
Scale
Seasoning Mixture
- 1 teaspoon sea salt
- 2 teaspoons Creole seasoning (or Cajun seasoning)
- 2 teaspoons paprika powder
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1/4 cup all-purpose flour
Chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb chicken tenders
Sauce
- 4 tablespoons butter
- Remaining seasoning mixture (from above)
- 2 cups heavy cream
- 1 teaspoon paprika
Pasta
- 8 oz linguine
- 2 tablespoons chopped parsley
- 1/2 cup reserved pasta water
Instructions
- Prepare the Seasoning Mixture. In a small bowl, combine sea salt, Creole seasoning, paprika powder, onion powder, garlic powder, and all-purpose flour thoroughly. This will be used both as a coating for the chicken and to flavor the sauce. Dredge the chicken tenders in the mixture, ensuring each piece is fully coated, then shake off any excess. Reserve any leftover seasoning/flour mix for later use in the sauce.
- Cook the Chicken. Heat a large sauté pan over medium-high heat. Add olive oil and butter to the pan and allow the butter to melt and heat through. Add the coated chicken tenders and cook for about 8 minutes total, turning once after 3-4 minutes, until each side is golden brown and the chicken is cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce. To the same pan, add 4 tablespoons of butter and the remaining seasoning mixture. Cook while stirring until the flour aroma dissipates and it resembles a roux, ensuring the flour is no longer raw. Stir in 1 teaspoon of paprika and then slowly pour in the heavy cream. Bring the sauce to a boil to activate thickening.
- Simmer the Sauce. Reduce the heat to low and let the sauce simmer gently for 3-4 minutes, stirring occasionally. Taste the sauce and adjust seasoning if necessary to suit your preference.
- Prepare the Pasta. Boil linguine in salted water according to package instructions until al dente. Drain the pasta but do not rinse it. Reserve ½ cup of the pasta cooking water for use in adjusting the consistency of the sauce if needed.
- Combine Pasta and Sauce. Add the cooked pasta into the skillet with the simmering sauce and stir well until every strand is coated. If the sauce feels too thick, gradually add reserved pasta water to thin it to your desired consistency.
- Reheat Chicken with Pasta. Return the cooked chicken tenders to the skillet with the pasta and sauce. Stir gently to combine and reheat the chicken for a couple of minutes to meld all flavors together.
- Serve. Plate the pasta and chicken with sauce spooned generously over the top. Garnish with chopped parsley for a fresh, vibrant finish. Serve immediately and enjoy your spicy, creamy chicken lazone pasta!
Notes
- Use Creole or Cajun seasoning to control the heat level according to preference.
- Reserve pasta water to help adjust the sauce’s thickness perfectly.
- Do not rinse the pasta after cooking to allow the sauce to adhere better.
- For a lighter option, substitute heavy cream with half-and-half or a cream alternative, but the sauce will be less rich.
- Use fresh parsley for garnish to add color and freshness to the dish.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 160 mg
