Lemon Brûlée Chicken Pasta (Printable)

Tender chicken with caramelized lemon crust served over creamy pasta with garlic and Parmesan.

# 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 dry and season with sea salt, black pepper, and lemon zest. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until nearly cooked. Sprinkle one tablespoon of sugar over each breast and caramelize using a kitchen torch or broiler for 1-2 minutes until golden. Remove from heat, rest, then slice thinly.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente as per package directions. Reserve half a cup of pasta water and drain the remainder.
03 - In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté for about one minute until fragrant. Stir in lemon zest and juice, then pour in heavy cream and bring to a gentle simmer. Incorporate grated Parmigiano-Reggiano until smooth. Season with salt and pepper to taste. Add drained pasta and toss to coat, adding reserved pasta water incrementally for desired consistency.
04 - Plate the pasta evenly among dishes. Top each serving with sliced lemon brûlée chicken. Garnish with extra lemon zest, additional Parmigiano-Reggiano, and fresh parsley leaves.

# Expert Suggestions:

01 -
  • The contrast between crispy brûléed sugar and creamy lemon sauce feels like you're eating two courses at once.
  • It looks fancy enough to impress guests but comes together in under an hour, which means you can actually enjoy your evening.
  • That bright, zesty flavor profile somehow feels both refreshing and indulgent—perfect for when you want something that doesn't feel heavy.
02 -
  • The chicken must be almost fully cooked before you apply sugar and brûlée—if it's underdone, the heat will burn the sugar crust before the inside is ready.
  • Never let the garlic brown in the butter and oil or it'll taste bitter and ruin the delicate balance of your sauce; keep the heat moderate and stay present.
  • If your sauce breaks or separates, don't panic—add a splash of pasta water and whisk gently off the heat until it comes back together.
03 -
  • Don't skip reserving pasta water—that starchy liquid is what transforms a heavy cream sauce into something silky and coat-able that clings to the pasta instead of pooling at the bottom of the bowl.
  • If you're making this for guests, you can sear and brûlée the chicken up to an hour ahead, then gently reheat it while you cook the pasta and make the sauce—it saves you from juggling everything at once.
  • A squeeze of fresh lemon juice right at the end, after you've plated everything, brings the whole dish into sharp focus and reminds you why lemon is the best friend to both chicken and cream.
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