Chicken Lazone Cream Sauce (Print Version)
# Ingredients:
01 -
1 pound boneless skinless chicken breasts, cut crosswise in half
02 -
1 tablespoon olive oil
03 -
4 tablespoons unsalted butter, divided
04 -
1 pound linguine
05 -
2 cloves garlic, minced
06 -
2 cups half and half
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
2 tablespoons chopped fresh parsley leaves
→ For the seasoning
10 -
2 teaspoons smoked paprika
11 -
½ teaspoon garlic powder
12 -
½ teaspoon onion powder
13 -
½ teaspoon cayenne pepper
14 -
½ teaspoon dried oregano
15 -
½ teaspoon dried basil
16 -
Kosher salt, to taste
17 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and dried basil in a small bowl. Season with kosher salt and freshly ground black pepper to taste.
02 -
In a gallon-size Ziploc bag, add chicken, olive oil, and the prepared paprika mixture. Shake thoroughly to coat.
03 -
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook, flipping once, until fully cooked, about 4-5 minutes per side. Set aside and keep warm.
04 -
In a large pot of boiling salted water, cook the linguine according to package instructions. Drain well.
05 -
Melt the remaining 2 tablespoons of butter in the skillet. Add minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half, cooking until slightly thickened, about 4-5 minutes. Season with kosher salt and freshly ground black pepper, to taste.
06 -
Stir the cooked pasta into the sauce and toss gently to combine.
07 -
Serve immediately with the cooked chicken, garnished with chopped parsley, if desired.
# Notes:
01 -
Half and half can be substituted with 3/4 cup whole milk and 1/4 cup heavy cream or 2/3 cup skim or low-fat milk and 1/3 cup heavy cream.