Pasta with lemon brûlée chicken (Print view)

Creamy lemon pasta topped with tender caramelized chicken for a bright, flavorful dish.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

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. Sprinkle sugar evenly over chicken breast surfaces and caramelize using a kitchen torch until golden brown and crusted, or place under a preheated broiler for 1 to 2 minutes while monitoring closely. Remove from heat and allow to rest before slicing thinly.
02 - Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente following package instructions. Reserve 1/2 cup of pasta cooking water and drain the remaining water thoroughly.
03 - In a large skillet, melt unsalted butter and olive oil over medium heat. Sauté minced garlic for about one minute until fragrant. Stir in lemon zest and lemon juice, then pour in heavy cream and gently bring to a simmer. Incorporate grated Parmigiano-Reggiano until fully melted and silky. Season with salt and pepper to taste. Add the drained pasta and toss to evenly coat, adding reserved pasta water as needed to achieve a smooth, glossy consistency.
04 - Distribute the pasta evenly onto serving plates. Arrange sliced lemon brûlée chicken atop the pasta. Garnish with extra lemon zest, additional Parmigiano-Reggiano, and fresh parsley leaves before serving.

# Expert Suggestions:

01 -
  • That brûléed sugar crust on the chicken cracks like stained glass and tastes like sweet caramel meeting savory meat.
  • The lemon cream sauce is thick and silky without feeling heavy, somehow both rich and bright at once.
  • It looks like restaurant plating but comes together in less time than ordering takeout.
02 -
  • The pasta water is not optional—it's the secret to a sauce that flows and coats rather than clumps.
  • Don't let the cream boil hard or it can split, which sounds dramatic but just means you'll have broken sauce; keep it at a gentle simmer.
  • The brûléed crust is delicate, so add the chicken at the very end and handle it gently so you don't lose those crackling shards.
03 -
  • Zest your lemons before cutting them in half for juice—it's easier, and you won't waste any of that precious peel.
  • The sugar crust will crackle loudly when you brûlée it; that's how you know it's perfect, so don't panic at the noise.
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