Creamy Chicken Lazone Pasta

This chicken Lazone pasta combines perfectly seasoned chicken strips with a luscious cream sauce that coats every strand of pasta. It's an indulgent yet simple dish I turn to when I want to transform basic ingredients into something special that makes everyone at the table fall silent with that first delicious bite.

I discovered this recipe during a particularly hectic week when I needed something impressive yet uncomplicated. The first time I made it, my husband declared it better than any pasta dish at our favorite Italian restaurant. Now it's our go to celebration meal that feels special without requiring hours in the kitchen.

Ingredients

• Boneless skinless chicken breasts cut into strips provides the perfect protein that cooks quickly and absorbs all the wonderful seasonings
• Heavy cream creates that silky rich sauce that clings beautifully to both the pasta and chicken
• Italian seasoning blend saves time while providing complex herbal notes that elevate the entire dish
• White pepper adds a subtle heat that doesn't overwhelm but creates depth in the cream sauce
• Unsalted butter allows you to control the saltiness while adding richness and helping to brown the chicken beautifully
• Spaghetti or linguini are ideal pasta shapes that capture the creamy sauce in every bite
• Fresh parsley brightens the final dish with color and a burst of herbal freshness

How To Make Chicken Lazone Creamy Pasta

Create the spice blend

Combine garlic powder, onion powder, Italian seasoning, white pepper, and salt in a small bowl, mixing well to ensure even distribution of flavors throughout your dish. This blend is what gives Chicken Lazone its distinctive taste profile.

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add your pasta of choice and cook according to package directions until perfectly al dente, typically 8 to 10 minutes. The pasta should retain a slight firmness when bitten. Drain well but do not rinse to help the sauce cling better.

Sear the chicken

Melt 2 tablespoons butter in a large skillet over medium heat until it begins to foam slightly. Add the chicken strips in a single layer without overcrowding and sprinkle half the spice blend evenly over them. Allow them to cook undisturbed for about 3 minutes until they develop a golden brown crust which seals in the juices.

Finish cooking chicken

Carefully flip each chicken strip using tongs and season with the remaining spice blend. Cook for another 2 to 3 minutes until the chicken is cooked through but still juicy. The internal temperature should reach 165°F but be careful not to overcook or the chicken will become tough.

Create the cream sauce

Add the remaining butter to the same skillet with the chicken, allowing it to melt completely. Pour in the heavy cream and use a wooden spoon to gently scrape any browned bits from the bottom of the pan. These bits contain concentrated flavor that will enrich your sauce tremendously.

Simmer and thicken

Reduce heat to low and let the sauce simmer gently for 7 to 8 minutes, stirring occasionally. The cream will gradually reduce and thicken to a silky consistency that will beautifully coat both the chicken and pasta. The sauce is ready when it coats the back of a spoon.

Plate and serve

Place portions of the cooked pasta on warmed plates and arrange the chicken strips on top. Spoon the luscious cream sauce generously over both the chicken and pasta. Finish with a sprinkle of freshly chopped parsley and serve immediately while piping hot.

The white pepper in this recipe is my secret weapon. Unlike black pepper that provides heat in bursts, white pepper infuses the cream with a more delicate, aromatic warmth that spreads throughout every bite. My grandmother always insisted on white pepper in cream sauces, and this recipe proves exactly why she was right. The first time I served this to my family, my daughter asked what made it taste so special. That white pepper magic is now our little kitchen secret.

Make Ahead Options

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline the cooking process. Mix the spice blend and store in an airtight container for up to a month. You can also slice the chicken and store it refrigerated for up to 24 hours before cooking. The completed dish will keep in the refrigerator for up to 3 days, though the sauce may thicken considerably when cold. When reheating, add a splash of cream or milk to restore the silky texture and warm gently over low heat to prevent separation.

Perfect Pairings

This rich pasta dish pairs beautifully with lighter sides that provide contrast. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For beverages, a crisp Pinot Grigio or unoaked Chardonnay complements the creamy sauce without overwhelming the delicate flavors. If you prefer something nonalcoholic, sparkling water with a squeeze of lemon provides a refreshing counterpoint. For a complete meal, consider serving crusty garlic bread on the side to soak up every last bit of the delicious sauce.

Origins of Chicken Lazone

Chicken Lazone was originally created by Chef Lazone Randolph at Brennans Restaurant in New Orleans. My version adds pasta to transform it from a protein entree to a complete meal. The original recipe focused on the perfectly seasoned chicken served with just the cream sauce, but pairing it with pasta creates the perfect vehicle for capturing all that delicious sauce. While not strictly traditional Italian or Cajun cuisine, this fusion dish captures elements of both culinary traditions with its herb seasoning and rich cream base.

Recipe FAQs

→ Can I use a different type of pasta for this recipe?

Absolutely! While spaghetti and linguini work beautifully with the cream sauce, you can substitute any pasta you prefer. Fettuccine provides a similar experience, while penne or rigatoni will catch more sauce in their ridges. Even egg noodles would work well with this dish.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half or whole milk for the heavy cream, though the sauce won't be as thick. You can also use chicken broth as part of the liquid and thicken with a tablespoon of cornstarch slurry. Reduce the butter amount and consider using olive oil for part of the cooking fat.

→ What can I serve with Chicken Lazone Pasta?

This rich pasta pairs beautifully with lighter sides like a crisp green salad, roasted asparagus, steamed broccoli, or garlic green beans. Garlic bread or a crusty baguette is perfect for soaking up the delicious sauce. For a complete meal, consider serving with a light soup as a starter.

→ Can I make this dish ahead of time?

You can prepare the chicken and sauce up to 2 days ahead and store in the refrigerator. Reheat gently on the stovetop, adding a splash of cream or milk if the sauce has thickened too much. Cook the pasta fresh just before serving for best results. The dish can be fully assembled and refrigerated, though the pasta may absorb some sauce.

→ What can I substitute for Italian seasoning?

If you don't have Italian seasoning, create your own blend with equal parts dried basil, oregano, thyme, and rosemary. You could also use herbes de Provence or simply a combination of any dried herbs you have available. Fresh herbs work too—just use three times the amount of dried herbs called for.

→ How do I know when the chicken is fully cooked?

Chicken strips are fully cooked when they reach an internal temperature of 165°F (74°C). Without a thermometer, look for firm, white meat with no pink remaining. When sliced, the juices should run clear. Since the strips are thin, they typically cook through in 5-6 minutes total when seared in a hot pan.