Pasta with Lemon Brûlée Chicken (Printable)

Creamy pasta paired with tender lemon-sugar crusted chicken and fresh parsley accents.

# 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
18 - Fresh parsley leaves

# How To Make It:

01 - Pat chicken breasts dry. Season evenly with sea salt, black pepper, and lemon zest. Heat olive oil in skillet over medium-high heat and sear chicken for 4 to 5 minutes per side until nearly cooked through. Sprinkle 1 tablespoon granulated sugar over each breast and caramelize sugar using a kitchen torch or broiler until golden. Remove from heat and allow to rest before slicing thinly.
02 - Bring a large pot of salted water to a rolling boil. Cook pasta until just al dente, according to package directions. Reserve 1/2 cup of pasta water then drain remaining water completely.
03 - Melt butter with olive oil in a large skillet over medium heat. Add minced garlic and sauté about 1 minute until aromatic. Stir in lemon zest and juice, then pour in heavy cream and gently simmer. Blend in grated Parmigiano-Reggiano until fully incorporated and sauce is smooth. Season with salt and black pepper to taste. Add drained pasta and toss well, incorporating reserved pasta water as needed for desired sauce consistency.
04 - Divide sauced pasta evenly onto serving plates. Arrange slices of lemon brûlée chicken on top. Garnish with additional lemon zest, extra Parmigiano-Reggiano, and fresh parsley leaves.

# Expert Suggestions:

01 -
  • The caramelized sugar crust on the chicken adds a subtle sweetness that plays beautifully against the bright lemon cream.
  • It looks restaurant fancy but comes together in under an hour with ingredients you probably already have.
  • Leftovers reheat surprisingly well, and the chicken stays tender even the next day.
02 -
  • If you skip drying the chicken, the sugar will dissolve instead of caramelize and you'll end up with a sticky mess instead of a crust.
  • Reserve that pasta water before draining, it's the secret to a sauce that clings instead of pools at the bottom of the bowl.
  • Don't let the cream boil hard or it can break and turn grainy, keep it at a gentle simmer and stir frequently.
03 -
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll thank yourself for planning ahead.
  • Taste the sauce before adding salt, the Parmigiano-Reggiano is already quite salty and you don't want to overdo it.
  • If your sauce seems too thick, add pasta water a tablespoon at a time instead of dumping it all in, you can always add more but you can't take it back.
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