Description
This Spicy Chicken Lazone Pasta is a flavorful, creamy dish featuring tender, spice-rubbed chicken breasts served over perfectly cooked penne pasta. The rich, spicy sauce combines garlic, cream, Parmesan, and Cajun seasonings for a comforting meal with a bit of a kick. Ready in under 40 minutes, it’s ideal for a satisfying weeknight dinner that doesn’t compromise on taste.
Ingredients
Scale
Chicken and Spice Rub
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
Pasta
- 8 oz penne pasta (or your choice of pasta)
- Salt for pasta water
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning (optional for extra spice)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Prepare the Spice Rub: In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
- Season the Chicken: Rub the spice mixture evenly over both sides of the chicken breasts.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove from skillet and set aside to rest.
- Make the Sauce Base: In the same skillet, add the butter and 1 tablespoon of olive oil over medium heat.
- Sauté Garlic: Add the minced garlic and sauté for 1 minute until fragrant.
- Add Liquids: Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3-4 minutes until the sauce thickens slightly.
- Incorporate Seasonings and Cheese: Stir in Parmesan cheese, Cajun seasoning (if using), red pepper flakes, and adjust salt and pepper to taste. Simmer another 2-3 minutes.
- Slice Chicken: While sauce simmers, slice the cooked chicken into thin strips or bite-sized pieces.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. If needed, add reserved pasta water to loosen the sauce.
- Add Chicken to Pasta: Add sliced chicken to the pasta and sauce mixture, tossing to combine thoroughly.
- Serve: Plate the pasta immediately, garnished with fresh parsley and extra Parmesan cheese if desired.
Notes
- Adjust cayenne pepper and red pepper flakes to control the spiciness level.
- Reserve some pasta water to thin the sauce as needed for perfect consistency.
- Use chicken broth with low sodium if you want to control salt content.
- Resting the chicken after cooking helps retain juice and tenderness.
- Freshly grate Parmesan cheese for best flavor in the sauce.
