Pasta with Lemon Brûlée Chicken (Print Version)

Lemon-glazed chicken crowns creamy pasta with garlic, Parmigiano, and fresh herbs for a vibrant dinner option.

# Ingredient List:

→ 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

# How-To Steps:

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 almost cooked through. Evenly sprinkle sugar across the top of each breast and caramelize the sugar using a kitchen torch until golden and crisp, or broil under a preheated broiler for 1 to 2 minutes, monitoring closely. Remove from heat and allow to rest before slicing thinly.
02 - Bring a large pot of salted water to a rolling boil. Cook linguine until al dente as per package directions. Reserve half a cup of pasta cooking water, then drain the pasta.
03 - Melt butter and olive oil in a wide skillet over medium heat. Add minced garlic and sauté until aromatic, about one minute. Stir in lemon zest and lemon juice. Pour in heavy cream and bring to a gentle simmer. Incorporate grated Parmigiano-Reggiano until fully melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste. Add the drained pasta and toss thoroughly, incorporating reserved pasta water gradually to achieve a silky texture.
04 - Portion pasta onto serving plates. Arrange sliced lemon brûlée chicken atop each portion. Garnish with extra lemon zest, additional Parmigiano-Reggiano, and fresh parsley leaves.

# Helpful Tips:

01 -
  • The caramelized lemon sugar on chicken tastes like you've unlocked a secret that professional chefs have been keeping.
  • It comes together in under an hour, but feels fancy enough for guests or a celebration dinner.
  • The sauce is silky and bright, with enough richness to feel indulgent but not heavy.
02 -
  • The brûléed sugar will continue to darken even off heat, so stop the torch just before it reaches the color you want—it'll deepen as it cools.
  • Never skip reserving pasta water; that starch-filled liquid is what transforms a separated, oily sauce back into something silky and beautiful.
  • Fresh lemon juice makes an enormous difference in brightness; if your juice tastes dull, the lemon is old and you should find a fresher one.
03 -
  • If you don't own a kitchen torch, broil the sugared chicken 4-6 inches from the heat for 1-2 minutes, watching like a hawk—it can go from golden to burned in seconds under the broiler.
  • Make this sauce just before serving; it holds reasonably well but is most silky and gorgeous immediately after combining with the pasta.
Go Back