Recipe Background
Chicken Lazone offers tender chicken with a spicy kick, creamy linguine, and comforting herb aromas.
Chicken Lazone fills the kitchen with the cozy warmth of smoked paprika and garlic—it's an aroma that invites everyone to gather 'round. As you cook, the spices create a mouthwatering crust, while the cayenne adds a subtle kick that lingers just enough to keep things interesting. Tender chicken pairs perfectly with creamy linguine, each bite balanced and satisfying. It's a dish that turns an ordinary evening into something a little more special.
The textures in Chicken Lazone are a true delight. There's the soft, yielding pasta coated with a rich, buttery sauce, and the chicken's crispy edges offer a contrasting bite. Timing is everything; let the sauce thicken just until it clings to the back of a spoon for the ideal consistency. The harmonious blend of herbs like oregano and basil bring a touch of earthiness, tying each component together seamlessly.
Preparing this meal is as enjoyable as eating it. With a quick sizzle and the promising sound of garlic hitting hot butter, you'll know you're on the right track. Bright green parsley adds a fresh pop of color, making it as visually appealing as it is flavorful. Sharing this dish at the table is a simple joy, perfect for connecting with loved ones without fuss, just comfort and contentment in every bite.
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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