Description
This 30-Minute Creamy Chicken Lazone recipe offers a rich, flavorful dish featuring tender chicken breasts seasoned with aromatic herbs and spices, cooked to perfection, and served over fettuccine tossed in a luscious sage and garlic-infused cream sauce. Ideal for a quick yet indulgent dinner.
Ingredients
Chicken and Seasoning
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 4 tablespoons unsalted butter (divided)
Pasta
- 1 pound fettuccine
Cream Sauce
- 1 tablespoon minced garlic
- 6-8 sage leaves
- 2 cups heavy cream
- Salt and freshly ground black pepper (to taste)
Garnish
- Fresh parsley (chopped)
- Grated parmesan cheese (optional)
Instructions
- Prepare the seasoning mixture: In a wide, deep bowl, combine salt, pepper, dried thyme, dried rosemary, smoked paprika, dried oregano, and dried basil. Stir well to mix the herbs and spices evenly.
- Coat the chicken: Rub the chicken breasts thoroughly with olive oil on all sides. Then add the chicken to the seasoning mixture, making sure each piece is coated well with the herbs and spices.
- Cook the chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the seasoned chicken breasts. Cook for about 4-5 minutes on each side without flipping multiple times, to allow a beautiful sear to form. Remove the chicken from the skillet and set aside on a plate, covering with foil to keep warm.
- Cook the pasta: Bring a large pot of salted boiling water to a boil and add a drizzle of olive oil. Cook the fettuccine according to package instructions until al dente. Drain the pasta well and set aside.
- Prepare the cream sauce base: In the same skillet, add the remaining 2 tablespoons of butter over medium heat. Add minced garlic and sage leaves, cooking and stirring frequently for about 1 minute until fragrant.
- Make the cream sauce: Gradually whisk in the heavy cream into the skillet. Cook the mixture, stirring occasionally, until the sauce thickens slightly, about 4-5 minutes. Taste and season with salt and freshly ground black pepper as needed.
- Finish the sauce: Remove and discard the sage leaves. Stir the cooked fettuccine into the cream sauce, gently tossing to coat the pasta evenly with the sauce.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, placing them on top of the creamy pasta. Spoon some of the sauce over the chicken to keep it moist.
- Garnish and serve: If desired, sprinkle grated parmesan cheese over the top. Garnish with freshly chopped parsley and serve immediately for the best flavor and texture.
Notes
- To prevent overcooking, monitor the chicken closely during searing to keep it juicy.
- You can substitute fettuccine with any other pasta shape of your choice.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Make sure to stir the cream sauce gently to avoid curdling.
- Grated parmesan is optional but adds a wonderful savory touch.
