Pasta with Lemon Brûlée Chicken (Print Version)

Tender chicken with a caramelized lemon crust served over creamy, zesty pasta for a vibrant meal.

# What You'll Need:

→ Lemon Brûlée Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons granulated sugar
03 - Zest of 1 lemon
04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 tablespoon olive oil

→ Pasta

07 - 11 ounces dried linguine or spaghetti
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 3 cloves garlic, minced
11 - Zest and juice of 2 lemons
12 - 3/4 cup plus 1 tablespoon heavy cream
13 - 2 ounces grated Parmigiano-Reggiano cheese
14 - 2 tablespoons chopped fresh parsley
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - Extra lemon zest
17 - Additional Parmigiano-Reggiano cheese
18 - Fresh parsley leaves

# How to Make It:

01 - Pat chicken breasts dry. Season evenly with sea salt, black pepper, and lemon zest. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until nearly cooked through. Evenly sprinkle sugar on top of each breast, then caramelize sugar using a kitchen torch or broiler until golden and crisp. Remove from heat and let rest briefly before slicing thin.
02 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain remaining water completely.
03 - In a large skillet, melt unsalted butter with olive oil over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Stir in lemon zest and juice, then pour in heavy cream and bring mixture to a gentle simmer. Incorporate grated Parmigiano-Reggiano until smooth and fully melted. Season sauce with salt and black pepper to taste. Add drained pasta and toss thoroughly, using reserved pasta water as needed to achieve a silky consistency.
04 - Divide sauced pasta evenly among plates. Top each serving with sliced lemon brûlée chicken. Garnish with additional lemon zest, extra Parmigiano-Reggiano, and fresh parsley leaves before serving.

# Additional Tips::

01 -
  • The caramelized sugar crust on the chicken adds a sweet, crispy contrast that feels almost luxurious.
  • Creamy lemon sauce clings to every strand of pasta without feeling heavy or one-note.
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The bright, zesty flavors make it perfect for both spring dinners and cozy winter nights.
02 -
  • Don't skip reserving pasta water, it's the only way to get that glossy, restaurant-quality sauce.
  • Brûlée the sugar just before serving or it will soften and lose its crackly texture.
  • If you don't have a torch, a hot broiler works but watch it like a hawk or it will burn in seconds.
03 -
  • Let the chicken rest after cooking so the juices redistribute and every slice stays tender.
  • Taste your sauce before adding salt, the Parmigiano-Reggiano is already salty and you don't want to overdo it.
  • If the sauce breaks or looks grainy, whisk in a little more pasta water off the heat until it comes back together.
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