Description
Spicy Chicken Lazone Pasta is a creamy, flavorful dish featuring tender chicken tenders coated in a zesty Creole seasoning mixture, sautéed to perfection, and combined with linguine pasta in a rich, buttery heavy cream sauce. This hearty meal is finished with fresh parsley for a burst of color and freshness, perfect for a comforting dinner that packs a spicy punch.
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 parsley, chopped
- 1/2 cup reserved pasta water
Instructions
- Prepare Seasoning Mixture: In a small bowl, combine sea salt, Creole seasoning, paprika powder, onion powder, garlic powder, and all-purpose flour. Use this mixture to dredge the chicken tenders, shaking off any excess. Set aside the leftover seasoning mixture for the sauce.
- Cook Chicken: Heat a large sauté pan over medium-high heat. Add olive oil and butter, allowing the butter to melt. Add the seasoned chicken tenders and cook until fully cooked through, about 8 minutes, flipping once halfway between (3-4 minutes per side). Remove chicken and set aside.
- Make Sauce: In the same skillet, add 4 tablespoons of butter and the remaining seasoning mixture. Cook, stirring constantly, until the raw flour taste cooks out, ensuring the mixture is fragrant and lightly toasted. Add 1 teaspoon paprika and pour in 2 cups of heavy cream, stirring to combine. Bring mixture to a boil.
- Simmer Sauce: Reduce the heat and let the sauce simmer gently for 3-4 minutes, stirring occasionally. Taste and adjust seasoning as desired.
- Cook Pasta: Boil linguine in salted water until al dente according to package instructions. Drain the pasta but do not rinse. Reserve ½ cup of pasta water for thinning the sauce if necessary.
- Combine Pasta and Sauce: Add the cooked pasta into the sauce skillet and toss until the pasta is fully coated. If the sauce is too thick, gradually add reserved pasta water to reach your desired consistency.
- Reheat Chicken: Return the cooked chicken tenders to the skillet with the pasta and sauce to warm through.
- Serve: Plate the pasta and chicken, spoon additional sauce over the top, and garnish with chopped parsley for a fresh finish.
Notes
- Creole seasoning can be substituted with Cajun seasoning if desired.
- Reserve pasta water carefully as it helps in adjusting sauce consistency without diluting flavor.
- Avoid overcooking chicken to keep it juicy and tender.
- You can substitute linguine with fettuccine or penne for a different pasta texture.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: forty-five g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 145 mg
