Lemon Brûlée Chicken Pasta (Printable)

Zesty lemon-glazed chicken atop creamy pasta with garlic and Parmigiano for a bright, flavorful main course.

# 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, to taste
16 - Freshly ground black pepper, to taste

→ Garnish

17 - Extra lemon zest
18 - Additional Parmigiano-Reggiano cheese
19 - Fresh parsley leaves

# Directions:

01 - Pat chicken breasts dry and season evenly with salt, 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 nearly cooked through. Sprinkle 1 tablespoon granulated sugar over each breast, then caramelize sugar using a kitchen torch or under a preheated broiler for 1 to 2 minutes until golden. Remove from heat and allow to rest before thinly slicing.
02 - Boil a large pot of salted water and cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain remaining water.
03 - Melt butter and olive oil together in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in lemon zest and juice, then pour in heavy cream and bring mixture to a gentle simmer. Incorporate grated Parmigiano-Reggiano cheese until fully melted and sauce is smooth. Season with salt and pepper to taste. Add drained pasta and toss well, using reserved pasta water as needed to achieve a silky consistency.
04 - Divide the pasta among plates, top with sliced lemon brûlée chicken, and garnish with extra lemon zest, additional cheese, and fresh parsley leaves.

# Expert Advice:

01 -
  • The brûléed chicken crust gives you that addictive sweet-savory moment in every bite.
  • A creamy, citrus-forward sauce that feels fancy but takes less than 30 minutes from start to finish.
  • It's the kind of dish that makes people pause mid-meal and ask what's in it.
02 -
  • Don't skip reserving the pasta water—it's the secret to a sauce that coats rather than pools.
  • If your sugar doesn't caramelize evenly with the torch, it's okay to finish it under the broiler, but you must watch every second because it goes from perfect to burnt in a heartbeat.
  • The sauce will seize if you add cold cream to hot lemon juice, so keep everything at a consistent, gentle temperature.
03 -
  • Chill your Parmigiano-Reggiano before grating it—cold cheese melts more evenly into the cream without clumping.
  • If your sauce breaks or looks grainy, whisk in a splash of cold pasta water off heat; it usually comes back together smoothly.
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