Pasta with Lemon Brûlée Chicken (Printable Version)

Tender caramelized lemon chicken atop creamy pasta with garlic, butter, and fresh parsley.

# 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 oz 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 oz 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
18 - Fresh parsley leaves

# Directions:

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; sear chicken for 4 to 5 minutes per side until nearly cooked through. Sprinkle 1 tablespoon sugar over each breast and caramelize with a kitchen torch or under broiler for 1 to 2 minutes until golden. Remove from heat and let rest before slicing thinly.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente following package instructions. Reserve 1/2 cup pasta water and drain remaining water.
03 - Melt unsalted butter and olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Incorporate lemon zest and juice, stirring to combine. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmigiano-Reggiano until fully melted and smooth. Season with salt and black pepper. Add drained pasta and toss to coat, adding reserved pasta water as necessary to achieve a silky consistency.
04 - Divide the pasta onto serving plates. Arrange sliced lemon brûlée chicken on top. Garnish with extra lemon zest, additional cheese, and fresh parsley leaves.

# Expert Advice:

01 -
  • It looks like restaurant magic but comes together in under an hour on a weeknight.
  • The caramelized lemon crust on the chicken adds a subtle sweetness that plays beautifully against the tangy cream sauce.
  • You get to use a kitchen torch, which always makes cooking feel like an event.
  • It's rich enough to feel indulgent but still bright and fresh, not heavy.
02 -
  • If the sugar won't caramelize, your chicken might still be too wet, dab it again with a paper towel before torching.
  • Don't let the cream boil hard or it can break and turn grainy, keep it at a gentle simmer.
  • Adding pasta water isn't optional, it's what makes the sauce silky and helps it stick to every strand.
03 -
  • Let the chicken rest after cooking so the juices redistribute, slicing it too soon makes it dry.
  • Taste your sauce before adding salt, the cheese and pasta water both bring salinity.
  • If the sauce feels too thick, loosen it with pasta water one splash at a time, not more cream.
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