Pasta with Lemon Brûlée Chicken (Print View)

Tender chicken with caramelized lemon crust blends with creamy, zesty pasta for a bright, satisfying meal.

# Components:

→ 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 the chicken breasts dry and season evenly with salt, pepper, and lemon zest. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes on each side until nearly cooked through. Sprinkle one tablespoon of sugar over each breast and caramelize the sugar with a kitchen torch or under a broiler for 1 to 2 minutes until golden. Let rest, then slice thinly.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve half a cup of pasta water before draining the pasta.
03 - Melt butter and olive oil together over medium heat in a large skillet. Add minced garlic and sauté until fragrant, about one minute. Stir in lemon zest and juice, then pour in heavy cream and gently simmer. Incorporate grated Parmigiano-Reggiano until the sauce is smooth and season with salt and pepper. Toss pasta in the sauce, adding reserved pasta water as needed for a silky consistency.
04 - Plate the pasta and top with sliced lemon brûlée chicken. Garnish with extra lemon zest, additional cheese, and fresh parsley leaves.

# Expert Advice:

01 -
  • It feels fancy enough to serve guests, but comes together faster than you'd think.
  • Lemon and caramel shouldn't work on chicken, but they absolutely do—it's your dinner table plot twist.
  • The sauce is silky without being heavy, bright without being sharp, and somehow tastes both comforting and exciting.
02 -
  • The sugar crust burns fast—if you're using a torch, move it in quick circles and stop as soon as it's golden, not dark brown.
  • Don't add the pasta to the sauce until it's actually hot and simmering, or the starch from the pasta will seize up into clumps instead of creating a silky coat.
  • Taste the pasta water before you drain it; if it's too salty, use plain water instead of pasta water to loosen the sauce at the end.
03 -
  • If you're nervous about the brûlée, practice the torch motion on a piece of foil first—quick, confident circles are better than hesitant hovering.
  • Buy your Parmigiano-Reggiano in a block and grate it fresh; pre-grated loses flavor and doesn't melt as cleanly into the sauce.
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