Lemon Brûlée Chicken Pasta (Printable)

Tender chicken with caramelized lemon sugar served over creamy, zesty pasta with garlic and Parmigiano.

# Ingredient list:

→ 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, to taste
16 - Freshly ground black pepper, to taste

→ Garnish

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

# How-to:

01 - Pat chicken breasts dry and season evenly with sea salt, black pepper, and lemon zest. Heat one tablespoon olive oil in a skillet over medium-high heat and sear chicken for 4 to 5 minutes per side until nearly cooked through. Sprinkle one tablespoon sugar evenly over each breast and caramelize using a kitchen torch until golden and crisp, or place under a broiler for 1 to 2 minutes, monitoring closely. Remove from heat and allow to rest before slicing thinly.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package guidelines. Reserve half a cup of pasta water, then drain remaining water thoroughly.
03 - In a large skillet, melt unsalted butter with olive oil over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Incorporate lemon zest and juice, stirring to combine. Pour in heavy cream and bring the mixture to a gentle simmer. Stir in grated Parmigiano-Reggiano until fully melted and incorporated. Season with salt and freshly ground black pepper to taste. Add drained pasta to skillet, tossing to coat and incorporate reserved pasta water as needed to achieve a silky consistency.
04 - Divide the dressed pasta evenly among plates and top with the sliced lemon brûlée chicken. Finish with extra lemon zest, additional Parmigiano-Reggiano, and fresh parsley leaves to garnish.

# Expert Advice:

01 -
  • That shattering brûléed crust on chicken is pure theater, and it tastes even better than it looks.
  • The pasta sauce is silky and tangy without being heavy, so it actually feels light despite the cream.
  • You'll finish it in under 45 minutes, which means weeknight dinner that feels genuinely special.
02 -
  • Brûléeing chicken seems wild until you taste it—the sugar caramelizes to bitter-sweet gold and shatters when you bite down, creating contrast you can't get any other way.
  • Adding cold cream to a hot pan causes seizing; always temper it by bringing it to medium heat first, or add it slowly while stirring.
  • Pasta water is your secret weapon—those starchy splashes transform a thin sauce into something silky that clings to every strand.
03 -
  • Use a kitchen torch if you have one, because you get more control and a better crust than a broiler—plus it's just fun.
  • Keep the pasta water in a measuring cup next to the stove; you'll know exactly how much you're adding and when to stop.
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