Pasta with Lemon Brûlée Chicken (Printable version)

Tender lemon-crusted chicken paired with creamy, zesty pasta and a hint of sweetness.

# 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 with salt, pepper, and lemon zest. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until nearly cooked. Sprinkle sugar evenly over each breast and caramelize with a kitchen torch or under a broiler for 1-2 minutes until golden. Remove from heat and let rest before thinly slicing.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water and drain remaining water.
03 - Melt butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in lemon zest and juice. Pour in heavy cream and simmer gently. Incorporate grated Parmigiano-Reggiano until smooth. Season with salt and pepper. Add cooked pasta and toss to coat, using reserved pasta water as needed to achieve a silky consistency.
04 - Divide pasta onto serving plates. Top with sliced lemon brûlée chicken. Garnish with extra lemon zest, additional Parmigiano-Reggiano, and fresh parsley leaves.

# Expert Advice:

01 -
  • The caramelized sugar forms a delicate crust that cracks under your fork like the top of crème brûlée.
  • Bright lemon cuts through the cream in a way that feels refreshing instead of heavy.
  • It looks impressive but comes together in under an hour, perfect for nights when you want to show off a little.
02 -
  • Do not skip drying the chicken before seasoning, any moisture will prevent the sugar from forming that signature crust.
  • Reserve pasta water before draining, it's the secret to a sauce that actually clings instead of sliding off the noodles.
  • Let the chicken rest for a few minutes after torching so the juices redistribute and every slice stays tender.
03 -
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon without shredding your knuckles.
  • Use a microplane for the Parm instead of a box grater, it melts faster and makes the sauce smoother.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat and it will come back together.
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