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.
FAQs & Expert Tips
FAQs
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.Â
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.
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.
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Chicken Lazone
Equipment
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
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.
Video
Recipe 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.
I have made many of your recipes Jo and loved everyone of them. I am from the UK and did have trouble with some of the ingredients but Google rescued me for a British alternative. I shall be buying your cookbook as soon as it is out. Thank you.
Yep, Google is great for that! So glad you are enjoying the recipes! The book can be already pre-ordered if you’d like 😀
As a Southern Foodie who knows NoLa restaurants well, this is a nice alternative, but it is not the original Chicken Lazone from Brennan’s which is a Cajun based sauce. That version uses chili powder & smoked paprika seared chicken . This is really more of a Chicken Alfredo minus the Parmesan cheese – also the cream sauce has a small amount of Dijon mustard (the white wine type we all know well). Do not ask me how I know that because I will never tell.
Won’t ask. 🙂 Thanks for the tips. 🙂
Your site and delicious recipes have upped my family’s dinner game from cereal and milk to ACTUAL MEALS! Thank you so very much for your easy and delicious recipes. I especially love the picture with labeled ingredients; with a quick glance I can see if I have the necessary supplies.
We’re so glad you like them!
Just discovered your site yesterday and made this recipe. I didn’t have chicken so used a package of pesto chicken sausages sliced up instead. It was delicious. Used some of the herbs and seasonings in the cream since they weren’t present in the pan from cooking the chicken. Thanks for an awesome and easy recipe!
Awesome to hear! Glad you liked it 🙂
This recipe is fantastic. I made it twice so far. the second time i added fresh mushrooms! Loved it!
Love to hear it!
Great recipe Jo. Hubby and I loved it. Super creamy. I am always tuned in to your website for new food ideas and recipes. Love to cook!!
Great recipe Jo. Two thumbs up from hubby. Super creamy. Thanks for all your wonderful recipes.
Great recipe! Made this tonight for dinner and it was amazing! The sauce is so creamy and delicious!
Glad to hear you enjoyed it!
Thanks for a wonderful recipe Jo! I made it exactly as prescribed, but merely added a few frozen peas towards the end. Delicious hit here!!!
So glad you enjoyed it!
I made this Dec 20/2020, but ended up using pork instead of the chicken. It was delicious and I will be making this again with chicken.
I love this receipt
I love this recipe but I removed the chicken strips then did a saice reduction and added straps back in..I find chicken breast dries out fast
What do you consider ITALIAN SEASONING is it your blend or store bought pls reply tks
I used my recipe for Italian seasoning for this one! Either will work just fine.