Pasta with Lemon Brûlée Chicken (Printable)

Tender chicken with a caramelized lemon crust served over creamy pasta with fresh parsley and Parmigiano.

# 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

# Directions:

01 - Pat chicken breasts dry and season evenly with salt, pepper, and lemon zest. Heat olive oil in a skillet over medium-high heat and sear chicken for 4 to 5 minutes per side until almost cooked through. Sprinkle one tablespoon sugar over each breast, then caramelize using a kitchen torch or broiler until sugar forms a golden crust. Remove from heat, allow to rest briefly, and slice thinly.
02 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the remaining water.
03 - Melt butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about one minute. Stir in lemon zest and juice, then pour in heavy cream and gently simmer. Incorporate grated Parmigiano-Reggiano until smoothly melted. Season with salt and pepper to taste.
04 - Add drained pasta to the sauce and toss to coat thoroughly, adding reserved pasta water as needed to achieve a silky consistency.
05 - Divide pasta among serving plates and arrange lemon brûlée chicken slices atop each portion. Garnish with additional lemon zest, extra Parmigiano-Reggiano, and fresh parsley leaves.

# Expert Tips:

01 -
  • The caramelized lemon crust on the chicken adds a sweet, crisp surprise that balances the creamy pasta underneath.
  • It feels fancy enough for guests but comes together in under an hour with ingredients you probably have on hand.
  • The sauce clings to every strand of pasta, soaking up lemon zest and Parmigiano in a way that tastes like sunshine.
02 -
  • Don't skip patting the chicken dry before seasoning, or the sugar won't caramelize properly and you'll end up with a sticky mess instead of a crust.
  • Reserve pasta water before draining because that starchy liquid is the secret to a silky sauce that doesn't break or clump.
  • If you don't have a kitchen torch, the broiler works fine, but keep the oven door cracked and watch the sugar every few seconds to catch it at golden, not burnt.
03 -
  • Use a microplane to zest the lemons directly over the chicken and into the sauce so you catch every drop of fragrant oil that sprays out.
  • Let the pasta water reduce slightly in the pan with the sauce before adding the noodles, it concentrates the starch and makes everything creamier.
  • Slice the chicken just before plating so the caramelized crust doesn't soften from sitting, and arrange the slices fanned out for a dramatic look.
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