Chicken Lazone

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Succulent, melt in the mouth, tender chicken swathed in a delicious Cajun spiced creamy sauce and tossed with your favourite pasta. Quick and easy to make and bursting with flavour, I have been making this delicious supper since coming across the dish a few years ago.

Apparently, this American pasta dish was created by Lazone Randolph, the executive chef of a restaurant in New Orleans called Brennan’s. He wanted to create spicy pasta dish using the Cajun flavours famous and popular in area. A seasoned dry rub is used to flavour the chicken. It is made from a delicious blend of spices: sweet paprika, smoked paprika, ancho grande chilli powder, dried oregano, garlic and onion powder. The sauce comes together quickly using shallots, garlic, stock and cream. You can have this fabulous supper on the table in 30 minutes.

How to make Chicken Lazone

Chicken Lazone is typically eaten with pasta, most commonly spaghetti or tagliatelle. Personally, I prefer penne or orecchiette pasta – choose your favourite.

Collect your ingredients together:

Rub:

• sweet paprika
• smoked paprika
• ancho grande chilli powder
• dried oregano
• garlic powder
• onion powder
• fine salt
• freshly ground black pepper

Chicken:

• chicken mini fillets or chicken breasts

Pasta:

• pasta of your choice. I like penne

Sauce:

• olive oil
• unsalted butter, divided
• shallots, peeled and finely chopped
• cloves of garlic, peeled and finely chopped
• chicken stock
• single cream

Serve:

• chopped parsley
• green or mixed salad

First make the rub and prepare the chicken:

1. The rub: simply mix all the ingredients together in a bowl large enough to take the chicken.
2. If using chicken breasts, cut into large chunks and if using the mini fillets, you can use these as they are.
3. Add the chicken to the spice mix and combine thoroughly ensuring each piece of chicken is covered in the rub.

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Make the sauce and cook the pasta:

1. Cook the chicken: put the olive oil and 15g butter in a large frying pan over a moderate heat. Add the chicken pieces and cook for 3 – 4 minutes. Turn and cook on the other side for a further 3 – 4 minutes. The chicken should be just cooked. If not, cook for a further 2 minutes. Take out of the pan and put on to a heated plate and cover with foil to keep warm.
2. Whilst the chicken cooks, finely chop the shallots, peel and crush the garlic.
3. The pasta: when you turn the chicken, put the pasta on to cook according to packet instructions. This will normally take between 10 – 13 minutes.
4. When you take the chicken out of the pan, add the shallots and remaining butter. Cook over a moderate heat for 5 minutes, stirring from time to time, until softened and slightly caramelised.
5. Add the garlic and cook for a further 1 minute.
6. Now add the stock. Turn the heat up to high and reduce until you have around a third left.
7. Add the cream and return the chicken to the pan to heat through.
8. Check the pasta. When it is cooked, remove ½ cup of cooking water, drain and add the pasta to the chicken.
9. Pour in some of the pasta water, bring to a gentle simmer and cook for 2 minutes. Add a little more water if necessary.
10. To serve: Divide the pasta between the warmed pasta serving bowls and top with the chicken and any remaining sauce. Sprinkle with chopped parsley and serve hot with a salad on the side.

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Made this recipe?

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