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Plate of chicken lazone pasta in creamy Cajun sauce with sliced chicken and parsley

Chicken Lazone (Creamy Cajun Chicken Pasta)

Seared Cajun-spiced chicken sliced over pasta in a silky garlic cream sauce with Parmesan and fresh parsley.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine: American, Cajun
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts pounded to even thickness
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter divided
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 12 oz fettuccine or penne pasta
  • 2 tablespoons chopped fresh parsley for serving

Method
 

  1. Cook the pasta in salted water until just shy of al dente. Reserve 1 cup pasta water, drain and set aside.
  2. Mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper and cayenne. Pat the chicken dry and coat both sides.
  3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken 5 to 6 minutes per side until golden and 165°F inside. Rest on a plate.
  4. Lower the heat to medium, melt the remaining butter, scrape up the browned bits, and cook the garlic for 30 seconds.
  5. Add the chicken broth, bubble for 1 minute, then add the heavy cream and simmer 3 to 4 minutes until thickened.
  6. Stir in the Parmesan a handful at a time until melted, loosening with pasta water if needed.
  7. Slice the rested chicken thinly across the grain.
  8. Toss the pasta in the sauce, fold in the sliced chicken, warm through for 1 minute and serve with parsley.

Notes

Pound chicken to even thickness so it cooks evenly and stays juicy. Do not move the chicken while it sears; let the crust form before flipping. Adjust cayenne to taste: 1/4 teaspoon is warm, 1/2 teaspoon is properly spicy. Leftovers: refrigerate up to 3 days and reheat gently with a splash of cream or milk; do not freeze.