Chicken Lazone combines pan fried chicken with tender noodles and a luscious, creamy sauce. Make this recipe in just 30 minutes for the perfect weeknight meal!
Nothing beats one pan meals, and this Chicken Lazone recipe may be one of the best yet!
Enjoy a restaurant-worthy meal right at home with little fuss and next to no mess.
For a similar flavor with an extra kick of spice, try my Jalapeno Popper Chicken Pasta.
The meat is cut into bite-size pieces so you can dig right in, and it’s topped with lots of crispy bacon.
This Pesto Chicken Pasta Bake combines pesto and red sauce for a heartier pasta dish that’s just as creamy.
What is Chicken Lazone Pasta?
First made famous by Brennan’s restaurant in New Orleans, this Cajun-inspired dish is one of my favorite quick dinner recipes.
Pan fried chicken coated in smoky spices sits atop the creamiest, garlic pasta you’ve ever tried for an elegant dinner without a ton of work.
Ingredient Notes and Substitutions
- Chicken – You will need boneless, skinless breasts for this Chicken Lazone recipe.
If yours are particularly large or thick, I suggest slicing them in half into thinner cutlets.
- Spices – Customize the seasoning mix with any of your favorite dried herbs, or add some red pepper flakes for a spicier kick.
The smoked paprika is optional, but I highly recommend it as it adds great flavor.
- Pasta – I like to use fettuccine noodles for Chicken Lazone pasta, but you can also use spaghetti, angel hair, or even egg noodles.
- Heavy cream – Replace with half and half if needed.
- Add cheese – Make the Chicken Lazone sauce even more indulgent by mixing in 1/2 cup of grated Parmesan or Fontina cheese.
Tips for Making Pan Fried Chicken
When you’re cooking chicken, be sure it doesn’t go straight from the fridge to the pan.
If the chicken is too cold, the protein will seize when it hits the hot pan — making it tough and chewy.
For the best results, let raw chicken rest at room temperature for about 20 minutes before you cook it.
How long to sear chicken will depend on the thickness of each breast. Cook to an internal temperature of 165°F.
You may pull it from the pan once it reaches 160-162°F, as it will continue to cook the last few degrees while it rests.
Chicken Lazone Recipe FAQ
Absolutely! If you’ll be serving it to guests, make it no earlier than the day before. This way, it will be as fresh as possible.
Leftover Chicken Lazone pasta can be kept in the refrigerator for 3 to 4 days and warmed on the stovetop or in the microwave.
Mushrooms and onions would be great additions to this pan fried chicken dinner. Saute them with a little extra butter before cooking the garlic and sage.
With love, from our simple kitchen to yours.
Other Chicken Recipes
Chicken Lazone (Pan Fried Chicken with Pasta) + Video
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoon dried thyme
- 2 teaspoon dried rosemary
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 4 tablespoons unsalted butter, divided
- 1 pound fettuccine
- 1 tablespoon minced garlic
- 6-8 sage leaves
- 2 cups heavy cream
- salt and freshly ground black pepper, to taste
- Fresh parsley, chopped
- In a wide, deep bowl combine: salt, pepper, dried thyme, dried rosemary and paprika. Stir to combine.
- Rub chicken breast with olive oil well on each side.
- Add chicken to the seasoning mixture and coat thoroughly.
- Add 2 tablespoons of butter to a large skillet over medium high heat. Once the butter has melted, add chicken breasts and cook for about 4-5 minutes on each side, trying to flip the chicken once only so it sears beautifully on each side. Remove chicken from pan and set aside on a plate, cover with foil to keep warm.
- Add pasta to a large pot of boiling water season with salt, some olive oil and cook according to package instructions. Drain well.
- Add the remaining 2 tablespoons of butter to the skillet over medium heat. Add minced garlic and sage. Cook, stirring frequently, until fragrant, about 1 minute.
- Gradually whisk in heavy cream and cook until slightly thickened, for about 4-5 minutes. Taste and adjust for salt and pepper.
- Remove and discard sage leaves.
- Stir in pasta and gently toss to combine.
- Add the chicken back to the pan and top with some of the cream sauce from the pan.
- If desired, sprinkle some grated parmesan on top.
- Garnish with parsley and serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2018, updated and republished August 2023
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