Lemon Brûlée Chicken Pasta (Print Version)

Tender chicken with caramelized lemon crust atop creamy pasta with bright citrus and cheese notes.

# 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, 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 Make It:

01 - Pat chicken breasts dry and 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 to 5 minutes per side until nearly cooked through.
02 - Sprinkle 1 tablespoon granulated sugar evenly over each chicken breast. Using a kitchen torch, caramelize sugar until golden and crisp, or place under a preheated broiler for 1 to 2 minutes, watching closely. Remove from heat and let rest before slicing thinly.
03 - Bring a large pot of salted water to a boil. Add dried pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water and drain the rest.
04 - In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in lemon zest and juice, then pour in heavy cream and simmer gently. Incorporate grated Parmigiano-Reggiano, stirring until fully melted and smooth. Season with salt and freshly ground black pepper.
05 - Add drained pasta to the sauce and toss to coat thoroughly, adding reserved pasta water as needed to achieve a silky consistency.
06 - Divide dressed pasta among serving plates, arrange sliced lemon brûlée chicken on top, and finish with extra lemon zest, additional cheese, and fresh parsley leaves.

# Additional Tips::

01 -
  • The caramelized sugar crust on the chicken adds an unexpected sweetness that plays beautifully against tangy lemon and cream.
  • It feels fancy enough for guests but comes together in under an hour with everyday ingredients.
  • Every bite has this balance of rich, bright, and slightly sweet that keeps you coming back for more.
02 -
  • If the chicken is even a little damp, the sugar won't caramelize, it'll just dissolve into a sticky mess.
  • Don't skip reserving pasta water, it's the only thing that keeps the sauce from breaking or feeling too thick.
  • Brûlée the sugar quickly and confidently, hesitation leads to uneven caramelization and burnt spots.
03 -
  • Use a microplane to zest the lemons directly over the dish so the oils spray onto the food and intensify the flavor.
  • Let the chicken rest after cooking so the juices redistribute, slicing it too soon makes it dry and sad.
  • Taste the sauce before adding the pasta and adjust the lemon or salt, it should be bold because the pasta will mellow it out.
Go Back