An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce.
TABLE OF CONTENTS:
Before I became friends with Steph over at Plain Chicken, I was certain she would think I was a stalker if we ever met because we have sooo many of the same or similar recipes!
Because she has amazing taste. Obviously.
I can't tell you how many times I’ve seen something on Pinterest and been like Hey, I make that too! Then click over to the recipe and discover it lead me to Plain Chicken.
There’s one recipe Steph has that I’d never heard of before and knew I wanted to try it: Chicken Lazone.
Because, I mean, LOOK at it!
Chicken Lazone couldn’t be any easier and the leftovers heat up like a dream! You just season up some chicken, pan fry it in a little butter, dump in some cream and voila!
TIPS & NOTES ABOUT CHICKEN LAZONE
- I used 3 cups of cream (vs. the 2 in the original recipe) to ensure there was enough sauce for 6-8 servings.
- You can substitute black pepper for white pepper but I'm telling ya, white pepper takes this to a whole other level of awesomeness.
- Feel free to cut this recipe in half. I would suggest using 2 cups of cream, though, because wouldn't you rather have too much sauce than not enough??
- There's been some discussion about the sauce not thickening and/or adding cornstarch and flour to the cream to make it thicken. If you use real, heavy cream (36% fat or higher) the sauce will thicken on its own beautifully. I have made this dozens of times and never ever never had any issues with the sauce thickening. Just simmer it (slow, small bubbles) until it's thick.
Recipe for Chicken Lazone
If you love easy supper recipes with Cajun flair, check out Shrimp Delicate too!
Chicken Lazone
Yield: 6 Servings
Prep time: 5 MinCook time: 22 MinTotal time: 27 Min
An easy recipe with Cajun roots made with seasoned chicken pan-fried until golden in butter finished with an easy creamy pan sauce served over pasta.
Ingredients
- 2 pounds chicken breast tenderloins
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon white pepper
- 1/2 cup butter, divided
- 3 cups heavy cream
- 10-12 oz. spaghetti, cooked
Instructions
- Combine garlic, salt, onion powder, chili powder, paprika and white pepper in a separate bowl then mix well. Reserve 2 teaspoons of spice mixture and set aside. Season chicken with remaining spice mixture.
- Heat 3 tablespoons butter in a large skillet over medium heat until sizzling. You can’t get the butter too hot or it will burn so keep your heat set at medium. Add half of the chicken pieces and cook until nicely browned. Add 1 more tablespoon butter then flip the chicken and brown on the other side.
- Once chicken is nicely browned on both sides, remove from pan. Repeat this process with the remaining chicken and butter. Set chicken aside then cover with aluminum foil to keep warm.
- Add cream and reserved spice mixture to skillet then heat over medium heat until simmering (small bubbles), slowly stirring. Once simmering, continue to cook over medium heat for approximately 10-15 minutes or until thick and creamy. Once thickened, add additional salt and/or garlic powder to taste if desired.
- Serve chicken and sauce over cooked spaghetti. Sometimes I take my chicken for a swim through the sauce once it's ready to make sure the chicken is nice and hot.
Notes
- You can substitute black pepper for white pepper but I'm telling ya, white pepper takes this to a whole other level of awesomeness.
- Feel free to cut this recipe in half. I would suggest using 2 cups of cream, though, because wouldn't you rather have too much sauce than not enough??
- UPDATE: There's been some discussion about the sauce not thickening and/or adding cornstarch and flour to the cream to make it thicken. If you use real, heavy cream (36% fat or higher) the sauce will thicken on its own beautifully. I have made this dozens of times and never ever never had any issues with the sauce thickening. Just simmer it (slow, small bubbles) until it's thick.
Images and text © South Your Mouth LLC 2015
Keep up with my latest shenanigans by following South Your Mouth!
You had me...right up until I read 3 cups heavy cream. :(
ReplyDeleteYou could *probably* substitute milk and flour instead of heavy cream. Use 1 T of flour for every cup of milk. Mix the flour with the butter/grease then add the milk. Stir until thickens.
DeleteWell a natural food like cream beats a fake food or a flour thickened paste. Cream is real food. - why are people afraid of it:?
DeleteUse FF evaporated milk. *I'm* not going to, but it's a good substitute if you're scared of the cream.
DeleteI'm going to try the FF evaporated milk. If it doesn't thicken, I'll use a little cornstarch and water to thicken it. Cornstarch is real, too, and it'll give it that thickened consistency, and I can enjoy it without worrying about calories. Those of us that have to (or want to) worry about calories like yummy food, too! ;)
DeleteHeavy Cream is real food Just as in the previous comments, it is a food the body knows what to do with...Animal fat or fats that come from animals WILL NEVER make you fat, nor cause heart issues... on the other hand FF (fat Free) think shit storm of chemicals... Portion control is the bigger culprit... This dish looks amazing and doesn't need a substitute, unless you're eating a pound of it
DeleteAgreed, I have made this numerous times, delicious!!
DeleteI made it with half heavy cream and half good chicken stock and it thickened fine, tasted yummy.
DeleteYou still have me! Sounds delish, I'm definitely trying this! I'll just try with fettuccine noodles instead of spaghetti because that's all I have in my pantry. :-)
ReplyDeleteI've never heard of Chicken Lazone but I am loving it!! Looks simple and fast to make, perfect for a weeknight meal! Bring on the cream!! Pinned!
ReplyDeletelooks great! I will try this soon!
ReplyDeleteYou are so funny! We are definitely destined to be besties! So glad you loved the Chicken Lazone as much as we did!
ReplyDeleteYou can buy Land O Lakes fat free half and half to use in place of heavy cream and it is very good
ReplyDeletePLEASE
DeleteThat's right. I have used that product and it is surprisingly good. So, if someone absolutely MUST avoid calories - and for this recipee, I am NOT one of those people, despite the endorsement - it's a reasonable substitute. Just sayin'.
DeleteI trust cows much more than a chemical made by people in hair-nets. Just eat the cream. The thing that will make you fat in this recipe isnt the butter/cream...its the pasta.
DeleteAmen!
Deletesecond ingredient in LoL FF 1/2&1/2 is corn syrup . . . ends with added color.
DeleteThis is a once a quarter meal, not a suggestion to add to the weekly rotation.
LOL forget the stalker comment,I would just like to be there when Steph does her recipes!! (yep I subscribe to her blog).
ReplyDeleteI was introduced to her by my grown daughter who loves her recipes. The daughter said her teenage kids love the recipes from there (yep I just dated myself !LOL) and they are picky eaters. So I thought hmmm .. I tried some and my picky eater hubs loves the recipes from her site and yours .. So its a win win for me, instead oh man that is gross-order some pizza
Thanks to the both of you ladies for putting it out there in cyberland for us to gleam recipes from instead of pizza every night lol !!!!
This looks amazing and I will be making it soon. This recipe (minus the spaghetti) is completely low carb and will be legal on my low carb diet. I will substitute the pasta with spaghetti squash or zucchini noodles. I've lost over 50 pounds in 7 months eating food like this, so I'm not afraid of the butter or the cream...both of which are very low in carbs! Thanks for sharing!!
ReplyDeleteI was thinking the same thing! I'll use either spaghetti squash or zoodles, too!
DeleteCindi, CONGRATS!!! Do YOU have a website or blog I could check out for your eating plan? Your numbers are off the chart, I would love to see just what you eat. THANK YOU!!
DeleteLove the ice-cream comment! I'm making this tomorrow for my office (25 people) so I'm assuming it translates pretty easily if I quadruple it! I'm not afraid of cream either ... sounds so yummy can't wait!!
ReplyDeleteMade it for the office and they LOVED it! Even finished leftovers the next day ... will definitely add it to meal rotation from now on thanks!!
DeleteI'm making this for dinner tonight. It looks delicious! Thanks :)
ReplyDeleteThis recipe is right up my alley! Cream and all. We subscribe to a low carb diet so I'll be using zucchini noodles (Which my kids are loving...as if they have a choice:) BTW...your "Notes?" They tickle the crap out of me!!!
ReplyDeleteThis looks delish. Will be cooking up soon.
ReplyDeleteSeriously wanted to ask you if I could make it in the crock pot ;)
ReplyDeleteI am loving your new "Notes" section :)
ReplyDeletePlain Chicken always has great recipes, AND, perhaps more importantly, she's a cat person ;)
What????? This looks incredible. I need this for lunch.
ReplyDeleteI can't wait to try this! It looks wonderful!
ReplyDeleteAbout to make this for a second time; absolutely wonderful. Love your site, and having a great time with your recipes. Keep it coming!!
ReplyDeletejust made this-- it was really great!! didn't have the white pepper, but still awesome!
ReplyDeleteHahahaha, I LOVE your notes! Can't wait to try this!
ReplyDeleteI've been making this for a couple of years. Got the recipe from Plain Chicken. I've also used shrimp instead of chicken. That's good too!
ReplyDeletethat sounds amazing. maybe more so than the chicken
DeleteSo going to try this sometime this week, constantly on the look out for new recipes to broaden my recipe book!! looks sooo yummy!!
ReplyDeleteI love this recipe and shared on FB. Although I'm retired, my still-working teacher friends will enjoy how quickly this comes together!
ReplyDeleteI made this last weekend. It was so easy and so delicious. At the end of cooking I did add some tiny frozen peas just for some added color. This stuff is delicious!
ReplyDeleteDelish. Made this tonight and it's worth every bit of the cream! :-) Would make again since my whole family loved it. I served with steamed broccoli and parmesan so we had something healthy (ha, ha!). I only had 2 c. of whipping cream so my third cup was half 'n half. Thanks for a great, simple recipe on a busy school / work day!
ReplyDeleteOmg! Love recipes like this that taste like I spent hours cooking but done in no time. I love serving my family delicious meals and because of health issues I can no longer stand at the stove for long. This recipe is perfect. Love that you increased the cream for more sauce. I always debate whether I can get away with doing that without changing the end results to much. And I for one am not worried about the cream, butter or pasta its not like we are eating like this every day of the month, I highly doubt that when I die the doctor says "that woman should not have eaten chicken lazone once every month or so".
ReplyDeleteI'm on a Keto diet ( no pasta) so I can have all the cream I want. This is perfect served over spaghetti squash ! Yummy !
ReplyDeleteThis looks delicious! I think I'll make it & serve it w/ the corn casserole that I just found on this site, along w/ asparagus or brussels sprouts! My question, how do you think this would work w/ rice rather than the pasta?
ReplyDeleteIm just a bit confused as to why it looks like there is Sauce in the Recipe...I am assuming chili powder or is the Recipe missing something or am I????
ReplyDeleteMost delicious ever! Bring on the cream because that sauce is AMAZING.
ReplyDeleteI am trying this for sure, it looks delicious.
ReplyDeleteI simply love your recipes and have made several that my sweet southern family has devoured. I like to try new things so on this one I changed it up a little by adding about a cup and 1/2 of sweet peas and sauteed them in the chicken drippings for about 20 min with fresh garlic and some finely diced onion. Then I added the cream and some fresh parsley. Delicious!
ReplyDeleteI also love many of the recipes, but I do sometimes make a lighter version . The spaghetti squash will work great!
ReplyDeleteThis looks absolutely amazing! I do not understand why people make a big deal over the fattening ingredients! LIVE LIFE PEOPLE! I am going to try this receipe this weekend for sure! Thank you for sharing a delicious recipe! ^_^
ReplyDeleteI can hardly wait to try this recipe. My first reaction to the ingredients was, "Oh my poor arteries" and then like those of you who worry about the fattening part.............I said to myself, "I'm not eating this every day, so go for the gusto". Life's too short to deny yourself. Happy eating!
DeleteTried this for the first time last night and I must tell you, we loved it !! It was so good my hubby wanted me to make it again tonight, which I did !! Thanks .... :)
ReplyDeletePlease note: I have never had this before.
ReplyDeleteMade this tonight, have been wanting to for awhile now,even made a special trip to store just for the heavy cream, it was pretty good. With that being said and going by the directions exactly, is the sauce supposed to have more flavor or is it the chicken to be the flavor? I just feel like for all of the calories and hoopla the sauce fell a little flat. Did I do something wrong? And let the sauce simmer for like 20 minutes and was runny? Any advice would be appreciated. Thank you
I can't tell you why heavy cream wouldn't have thickened after simmering for 20 minutes (that blows my mind??) unless it was low or no fat. The 1 teaspoon of seasoning mixture plus additional salt and/or garlic powder to taste should have seasoned the sauce nicely. I'm sorry to hear you didn't have a good experience. My crew asks for this once a week!
DeleteI think I'm your new best friend. Can I stalk a stalker? Loved your notes; you should have added "if you feel guilty about making/eating this, just do it anyway and take a walk afterwards" :D Can't wait to try this - this is right up my alley - not a lot of ingredients and comfort food. A lot of people think they're eating healthy, but the fat-free, low-cal, "lite" stuff has more carbs, more sugar, more sodium than just making the real thing and eating sensibly. Portion size matters! Now, I'm off to look at the rest of your blog! :D
ReplyDeleteAnd more chemicals, more processing and more, more and even more of stuff you don't want. I've heard it said that if they take out something, they have to put something back and that something is rarely good for you!
DeleteIt's ALL about moderation and eating a variety of foods.
Mandy--this is DELICIOUS. I made it tonight and used boneless skinless thighs. Used the 2 cups of cream since I don't have as many to feed as you. I left out the pasta and ate it plain, mainly cuz I was too lazy to cook the pasta. Happy New Year (long time no hear from ;) hope all is good with you.
Anytime I offer to make dinner, my boyfriend asks me to make this. Such a great dish. I recommend adding in sauteed mushrooms;) I always seem to have a hard time getting the sauce to thicken, so i've just ended up adding a little parmasean cheese....could do flour too but seems to take away from the flavor, and have to vigorously wisk to avoid clumps (no fun)
ReplyDeleteMix equal parts cornstarch and water, then mix it into the sauce. It'll thicken anything up
DeleteWow, this was absolutely awesome. After reading others' comments about the sauce not thickening up, I made one tweak. After cooking all of the chicken, I added flour to the remaining butter in the skillet 1 teaspoon at a time until I felt it would thicken the cream, I ended up adding 3 teaspoons. I then added the cream and cooked over medium-high heat for about 10 minutes, whisking continuously. I then returned the chicken to the skillet and let it warm on low. It came out perfect! I am eating the leftovers for lunch right now and they are as nummy as ever! Great recipe!
ReplyDeleteI'm with you. So tired of seeing people review a recipe after they have changed half the ingredients or complain about fat or calories. If you don't want a heavy dish go to weight watchers site for your recipes. Love your site and have made lots of your recipes. Keep them coming. :)
ReplyDeleteCan I ask what people consider heavy cream? I am a bit confused by this, cause I take that as being whipping cream, but so unsure.... And just a little tidbit of info, if you don't want the clumps and the flour tasting, use cornstarch. So much better!!!
ReplyDeleteAny carton that says "heavy whipping cream" will do. I have made this twice now and the sauce thickened up beautifully without adjusting the recipe in any way. :)
DeleteDo you have to whip the whipping cream or just pour in recipe? Thank you
Deleteyou just add it to the recipe
DeleteI'm going to make this for Sunday dinner this week with all the fat and everything else that goes with it. People the website says South Your Mouth, good southern food is suppose to be fattening. If you don't like it Weight Watchers has a lovely website with healthy fat free dishes for your heart's desire. Mandy I started following your site the summer of 2015 and I've been addicted ever since. I even have a coworker using your site for recipe ideas. Hopefully the hubby will enjoy this recipe like the others I've made.
ReplyDeleteThis is a new recipe for me, but form your photos, I want it now.
ReplyDeleteI have now made this dish several times. My Husband and family ABSOLUTELY LOVE THIS. We even made it for a dear friend just returning from the hospital. It is amazing.
ReplyDeleteMade this for dinner tonight, was REALLY GOOD!!! Nice combination of flavors. my sauce was not thickening up, so I added a package of Knorr Alfredo mix... Was hoping I did not ruin the recipe, but still came out AWESOME!! Thank you..
ReplyDeleteI made this for my family and we all loved it!! Delicious! Thanks for sharing!
ReplyDeleteThis recipe is SO delicious. I'm making it for the second time tonight. The great thing about using the recipe as written (with ALL the cream!) is that a normal-sized portion is very satisfying since it is rich. Everything in moderation...
ReplyDelete:) Kelly
Hi iam from Down Under in Aus and have made this receipe as is several times now and trust me its beautiful!!!
ReplyDeleteI made this last night and it was DELICIOUS !! My only change was that I did not have 3 cups of heavy cream, I only had 1 cup. So I used 1 cup of 2%milk and 1 cup of sour cream and it turned out great. But, I did use 1 tablespoon cornstarch in about 1 cup cold water to thicken the sauce. This is definitely a keeper !!!
ReplyDeleteUm...
ReplyDeleteMy 2 and 5 year old both ate this, without any complaints for any spitting food back out.
Miracle dish.
complaints OR spitting food back out :)
DeleteI can't believe how flavorful this dish is. It is SO GOOD!!! I made it exactly as the recipe states and my whole family enjoyed it. Yay for quick, great tasting dinners!!
ReplyDeleteThis was so yummy, I did 2 1/2 cups of cream cause I didn't buy enough so added chicken broth and a little wondra to thicken but the best part was I added sun-dried tomatoes. Super good
ReplyDeleteFirst time I've replied to something like this, but I've made this several times and EVERYONE loves it. I make it with rice.
ReplyDeleteI was thinking about trying it with rice too.
DeleteOMG This was FANTASTIC! Yes fattening but ohhhh soooooo good! We had no leftovers. I'm a little sad over the no leftovers but it was a huge hit. Will definitely make it again. I made it exactly as recipe states. Perfect!
ReplyDeleteOne of our new favorites! Thank you!
ReplyDeleteQuick question...Do you boil down your cream with the cooked chicken in the pan or boil down the cream THEN add the cooked chicken back in?
I made this for dinner last night and it was awesome! My husband loved it. I will make this many more times! :)
ReplyDeleteThis was a huge hit at our table! We will definitely be making this again. I served it with angel hair but I think it would be good with mashed potatoes too. I didn't have heavy cream so substituted half and half and it came out great. I saw another reviewer mentioned adding sundried tomatoes...I agree that would be excellent! Delicious and very easy recipe.
ReplyDeleteThis was delicious. My husband inhaled his dinner and then sharked my plate. I'll be making this again.
ReplyDeleteI used to make something like this with ham and egg noodles- I bet the chicken and spaghetti is awesome also. I love this kind of sauce. My Mom used to make potatoes and noodles with a heavy cream and butter sauce- she seasoned it with a little salt and pepper, just a little garlic and onion, and lots of crumbled bacon. I loved that stuff. Never used chili powder or paprika in the sauce though. She would slow cook it- and the sauce would be thick and delicious! Heaven in a bowl. :)Full of fat and down-home goodness! lol
ReplyDeleteCyndi April 9, 2016
ReplyDeleteJust happened upon this recipe and had cream in the fridge. This is AMAZING and so easy. My husband said, this is a restaurant quality meal! I will make this for company for sure, we served it with caesar salad (my husband's home made dressing) YUMMY!! Thanks so much!
LOL, please share your husbands recipe for Caesar salad dressing, I love salads too!
DeleteOh my! This was heavenly!
ReplyDeletethis looks amazing! I can't wait to try it! Keep up the great cooking. My family and I are enjoying it!
ReplyDeleteI've NEVER posted on one of these blog posts that I find from Pinterest, but after making this 3 times, I feel like this recipe deserves a shout out from Idaho. This is easily one of my favorite pasta dishes and the flavor is divine! Do yourself a favor and make this. Right now. In fact, double the recipe and eat it again tomorrow. And then add it to the menu for next week as well. ;)
ReplyDeleteGreat recipe! followed her steps and it came out perfect. Thanks Mandy :)
ReplyDeleteCooked this dish this past weekend...AMAZING!! Followed the directions and it turned out perfect! This will be a 'go to' in our house from now on! Gonna put that Low Country Chicken Bog on the table this weekend! Love all of Mandy's recipes and the fact that she is a local Lexington County girl makes it all the better!
ReplyDeleteSo... I know you can't make it in a crockpot (I love your note on this) but... can you make it in a pressure cooker?!?
ReplyDeleteI cook this all the time .. Family loves it in the monthly rotation :)
ReplyDeleteMandy knows this, I have replied to this recipe before.1st time I made it, I thought, there is no way this will come together and taste good.Thought my twins were going to lick the pan after they ate it all. I make just the sauce all the time, I mix 1/2 the powdered mixture, reserve 1tsp for when I add cream. mix the butter and the rest of the powder and just lightly brown. It is so good on leftover grilled chicken, homemade chicken nuggets, shrimp, fish nuggets etc.I add mushrooms and sometimes peas and carrots.(also if you dont have heavy cream, 3/4cup milk, 1/2 stick of butter works, you do have stir more, but it works
ReplyDeleteI was wondering how much a difference it would make if I took out the chili powder. I can't really eat spicy stuff but if it isn't too spicy I don't want to risk ruining the dish. It looks amazing
ReplyDeleteI don't think it will be spicy! It just added a good flavor!
DeleteI would leave out the spaghetti and serve it with mashed potatoes and a veggie.
ReplyDeleteWe made this and loved it!! My hubby added a little ghost pepper salt to his for an extra kick. SO good!! Definitely small portions though! It is rich, but YUM!
ReplyDeleteThis looks SOO good. I am making this for dinner tonight, question though, when you cook the chicken and do you take the chicken out and then add the cream or do you add the cream with the chicken in the pan still?
ReplyDeleteSeriously??!! What is the matter with people? If you don't want to cook with cream, then don't. When you see the cream (or butter or whatever your complaint is), think "Oops - this one's not for me" and move on to another recipe. If you're looking for low fat recipes, do a google search for those. Honestly, I despise salmon but I have NEVER posted a comment to a recipe with salmon to complain about its presence.
ReplyDeleteThis sounds wonderful. Trying it tonight. I will be serving it with steamed broccoli and a salad.
ReplyDelete“If you're afraid of butter, use cream.”
ReplyDelete― Julia Child
❤️ Julia
DeleteThis looks fabulous. Thank you for posting this. I will so be trying this soon. I AM NOT AFRAID OF CREAM. There is nothing wrong with cream in a healthy diet as long as you are not eating it everyday. Come on people isn't there enough bitching in the world. Just be thankful that we have so many people taking the time out of their lives to post these. I for one am grateful. If you don't like it, don't comment!
ReplyDeleteOM Gosh, THIS IS AWESOME!! I made this last night and it was sooo good! I followed the recipe as written but added an extra cup of cream since I like more sauce. To warm the chicken, I added the chicken when the sauce was thickened and let it simmer for a few minutes longer. This is a keeper. I am also going to try this with steak.
ReplyDeleteI made this tonight and it was scrumptious! Really, really good! I did need to add some more garlic powder and salt to the sauce after it had thickened (and yes, I used the cream!) and we all loved it! Also, it was pretty easy and quick. Will definitely be making this one again!
ReplyDeleteExcellent!! I served it with farfalle (bowtie) pasta. Delicious! I will definitely make this again!
ReplyDeleteWow!!! We just had this for dinner and I got the highest praise from my hubby. "let's have this again soon" That's when I know I have a hit. I didn't have the cream and wasn't about to drive for an hour to the grocery, so I used half & half with a little instant flour for the sauce. I had some mushrooms that were looking for a purpose in life so I added those to the browning chicken. It was a spectacular dinner that didn't take a lot of time to make. Love, love, love! Thank you!
ReplyDeleteI make this fairly often and it is delish! I always add extra spices because I like it spicy.
ReplyDeleteTHANK YOU!!! Finally just a good recipe wirh no “substitutes”. Every once in a while isn’t going to kills. Can’t wait to make this!!! THANK YOU
ReplyDeleteSo, so so good! My 13 year old didn't care for the sauce, but she loved the chicken... and she hates everything! This was definitely a hit! I'll be making this again. Thank you for a terrific new recipe.
ReplyDeleteCould you also add a little bit of white wine to "spike" it up a bit??
ReplyDeleteI just made this dish it's awesome !!
ReplyDeleteThanks
I have made this a couple of times before based on the Plain Chicken recipe and it was really good. I'm going to try it with your suggestions and see how that goes; your pictures look awesome! I can tell your tweaks will make it even more flavorful! Can't wait to try this again! Love your site!
ReplyDeleteIt was amazing!!! The whole meal was delicious, and the sauce was perfection! Thank you!
ReplyDeleteMade this last night. SO good, definately keeper yummy!!!;
ReplyDeleteMade this for dinner tonight. Family loved it!!! Flavors on point, nothing more to add. Perfect!
ReplyDeleteMade this fun or dinner tonight. So so good! Super easy too. I halved the recipe and ended up with too many noodles, but I can always use those for something else later. I also might add a little less salt next time. Other than that: yum! Definitely making this again.
ReplyDeleteLove this recipe, so great for low carbers who aren't afraid of heavy cream that embrace it, don't use that fat free nonsense that is full of sugar and salt to make it maybe taste good (it doesn't) I just use zoodles or spaghetti squash, love not having to count calories ;)
ReplyDeleteBecky, I agree. Processed white sugar is the real killer. I've made this receipt many times. Now that hubby is on keto, I use low carb pasta. This recipe is literally one of the best things I've ever eaten.
DeleteJust made this....YUM!!!....hubby liked it too
ReplyDeleteBest. Thing. Ever.
ReplyDeleteI can't find heavy cream at my grocery store. The only thing I was able to find was heavy whipping cream. Is this the same thing?
ReplyDeleteMandy you crack me up! I found your blog when I was looming up a recipe for something and I found you on Facebook and followed you because you are hilarious and your recipes are delicious.
ReplyDeleteFollowed recipe just as instructed with one addition... I added 1/2 cup of grated parm cheese to sauce. Love this recipe...3 cups of crea and all. Stop being afraid of cream! Its a natural ingredient the body can process. Just use portion control.
ReplyDeleteI made this tonight and I thought it was wonderful! Next time I might add some sauteed mushrooms and serve with asparagus.
ReplyDeleteNeed to make this for my husbands poker game. Can it be prepared ahead of time?
ReplyDeleteI think it would be fine :)
DeleteI’ve made this many times and the family loves it. You can add cayenne pepper for a little kick
ReplyDeleteOmg!!!! So I made this for my hubbs and he loved it! Then I made it EOE friendly for myself, freaking amazing!!!!! I have to be free from gluten, eggs, dairy, soy, fish, shellfish, and nuts except coconuts! So I used my butter, and instead of heavy whipping cream I used heavy whipping coconut cream!!! And instead of the pasta I did zucchini pasta made from zucchini flour, lentil flour, and pea protein!!! Ah freaking mazing!!!!!
ReplyDeleteWhat would you serve as a side?
ReplyDeleteMade this for dinner tonight, amazing! I did end up adding a flour/water paste to thicken the sauce a little bit. I also added extra smoked paprika, chili pepper, as well as cayenne, poultry blend, and parsley for color. I diced the chicken before I tossed it in the seasoning, and sautéed onions with it. The family is killing it!
ReplyDeletePaired with a praline sweet potato casserole. Thanks for the dinner idea!
I made this tonight and it was soooooo good. You talk about cutting the recipe in half and I am all up in here trying to figure out how to quadruple it....lol
ReplyDeleteIf you half this would it be over seasoned if you left the seasoning amounts alone?
ReplyDeleteHow spicy is this? My family is not a spicy type but I want to try this.
ReplyDeleteThis was the blandest meal I’ve ever made. The chicken had some flavor but the sauce tasted like cream. I added so much more garlic, salt, pepper and onion powder just for it to taste like something. I should’ve know with the amounts of seasoning to cream and chicken. DONT WASTE YOUR TIME MAKING THIS
ReplyDeleteMy daughter has been suffering with a an eating disorder for over a year. We are finally in a good place with her recovery and this meal has been a winner!! She LOVES it and since it’s made with heavy cream it is a huge win calorie wise for us. Paired with some rolls or bread and butter and loaded green beans I can easily exceed her caloric goal for dinner.
ReplyDelete