Parmesan Chicken & Lemon Ricotta Pasta. - SignedM

Parmesan Chicken & Lemon Ricotta Pasta.

 In lifestyle
parmesan chicken

These dropping Fall temps have me craving comfort food like crazy…

& when I shared a pic of this pasta dish that D. whipped up the other night, I had lots of requests for the recipe!



Parmesan Chicken


  • Boneless Skinless Chicken Breast
  • Egg
  • Water
  • Minced Garlic
  • Salt
  • Black Pepper
  • Shredded Parmesan Cheese
  • Butter
  • Olive Oil



  1. Cut each breast in half & point to about 1/2 inch thick.
  2. Beat egg & water in a shallow bowl until blended.
  3. Add garlic, salt & black pepper, & whisk to blend.
  4. Place parmesan in separate shallow bowl.
  5. Dip each piece of chicken in egg mixture, making sure to coat completely.
  6. Allow excess egg mixture to drip off.
  7. Place chicken in parmesan. Sprinkle more parmesan over top. Gently press, then turn & repeat on other side. Shake off excess Repeat with remaining chicken.
  8. Mix butter & oil in large skillet over high heat.
  9. Carefully place chicken in skillet & do not move until edges brown (to ensure cheese sticks to chicken – about 3 minutes).
  10. Lightly press chicken with spatula, then turn over again. Do not move until browned & crispy.
  11. Lightly press with spatula & remove from heat.



Lemon Ricotta Pasta


  • 1/2 lb Pasta of choice
  • 1 cup Whole-Milk Ricotta
  • 8 oz fresh Baby Spinach, washed
  • 1/3 cup grated Parmesan Cheese, plus extra to serve
  • 1 unwaxed Lemon, zest & juice
  • 3 Lemon wedges, to serve
  • 1 Tbsp Extra Virgin Olive Oil, plus extra for drizzling
  • 1 Garlic clove, grated or pressed
  • Salt & Black Pepper, to taste



  1. In a large pot of boiling, salted water, cook pasta according to package directions until al dente. Meanwhile, make ricotta sauce.
  2. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest & juice. Season with 1/4 tsp of salt & a big pinch of pepper.
  3. Stir until well combined, taste & make sure you’re happy with seasoning (I always want more lemon!)
  4. In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then add spinach to the pot. Stir well & push the leaves down to submerge in water.
  5. After 1 minute, drain & return pasta + spinach to the pot.
  6. Add the ricotta sauce & part of the reserve cooking water. Stir well to evenly coat pasta in sauce, adding remaining cooking water as needed. (You’re going for a smooth & creamy texture.)
  7. Serve immediately & garnish with grated or shaved parmesan cheese, a drizzle of EVOO & lemon wedges. (I also added a light shake of red pepper flakes, for a little kick!)
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