Lemon Ricotta Pasta with Fried Chicken Recipe is one such Italian-American classic, offering a creamy, zesty, and satisfying experience. There’s something magical about simple ingredients coming together to create a dish bursting with flavor. The tangy lemon, creamy ricotta, and crispy chicken deliver a harmony of textures and tastes. It’s a versatile dish, perfect for weeknight dinners or special occasions. Let’s bring the authentic flavors of Italy into your kitchen, one bite at a time!
Why You'll Love This Lemon Ricotta Pasta with Fried Chicken Recipe
Creamy, zesty, and irresistibly delicious, this Lemon Ricotta Pasta with Fried Chicken is the perfect blend of fresh Italian flavors and comforting indulgence. Tender pasta is coated in a silky, tangy lemon-ricotta sauce and paired with crispy, golden fried chicken cutlets for a truly satisfying dish. It’s simple yet elegant—perfect for a weeknight dinner or a special occasion. The bright, fresh flavors of lemon and ricotta make it a crowd-pleaser, even for picky eaters, and the best part? It’s ready in under 45 minutes. Serve it with a crisp white wine or sparkling lemonade, and enjoy a little taste of Italy at home!
How I make my Lemon Ricotta Pasta with Fried Chicken Recipe
Along with the ingredient list and step-by-step instructions there are a few things to keep in mind while creating this delicious recipe.
- When laying the your chicken into the oil, be sure to lay the chicken away from you! You definitely do not want to be splashed by searing hot oil... trust me lol
- The sauce is kind of designed for you to make to your own liking. Meaning, I prefer a thicker sauce so I didn't add too much reserved pasta water. If you want a thinner sauce, add the pasta water little by little until you reach your desired texture.
- The same applies to how strong of a lemon flavor you wish to have. Less lemon juice may suite your needs better than others who want a powerful, zesty taste. I prefer a lighter taste but my girlfriend prefers a strong taste. Of course, you can always just add the lemon juice to the final plating to control each dishes levels.
- Please be sure to have a met thermometer on hand. You definitely want to make sure that internal temperature is where it should be.
Traditional Italian Meal Structure
Want to see what a traditional Italian meal structure looks like? Check out our GUIDE TO THE TRADITIONAL ITALIAN MEAL STRUCTURE page showcasing Italy's culinary diversity. Hot Tip: you may want to undue your belt buckle for this!
Share Your Recipe!
Don’t forget to share your creations on social media by using #ItalianCookingIdeas. Furthermore, we invite you to join other Italian Foodies in our Facebook group, where we come together to connect, exchange tips, and share our favorite Italian recipes. Lastly, as always, Buon appetito!
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Equipment
You most likely have everything you need for this recipe so here's an easy to review list of the equipment you'll need to have ready.
- Large pot for pasta
- Large skillet or frying pan
- Mixing bowls
- Zester and juicer
- Tongs
- Paper towels
- Whisk
- Colander
Lemon Ricotta Pasta with Fried Chicken Recipe Ingredient List
- 12 oz (340g) spaghetti or linguine
- Ricotta cheese
- 1 Lemon for zest and lemon juice (about 2 tbsp)
- Olive oil
- Garlic cloves, minced
- Grated Parmesan cheese
- Salt
- Pepper
- Parsley, chopped, for garnish
- Boneless, skinless chicken breasts
- Eggs (2)
- Italian-style breadcrumbs
- Garlic powder
- Vegetable oil
How to Make The Lemon Ricotta Pasta with Fried Chicken Recipe
For the Fried Chicken Cutlets
Prepare the Coatings
- Set up three separate shallow bowls or plates for breading:
- Bowl 1: Add all-purpose flour.
- Bowl 2: Crack 2–3 eggs into the bowl, whisking them with a fork until smooth.
- Bowl 3: Mix breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper until well combined.
Coat the Chicken
- Take your chicken breasts and slice them horizontally to make thinner cutlets, or gently pound them to an even thickness (about ½ inch).
- Dredge each cutlet in the flour, ensuring it’s lightly coated on all sides. Shake off any excess.
- Dip the floured cutlet into the beaten egg, making sure it’s fully covered.
- Finally, press the cutlet into the breadcrumb mixture. Press gently so the coating sticks evenly. Repeat with all the cutlets.
Fry the Chicken
- Heat a large skillet over medium heat and pour in ¼ inch of vegetable oil (just enough to shallow fry the cutlets).
- To test if the oil is ready, drop in a small piece of breadcrumb—it should sizzle immediately.
- Place the breaded chicken cutlets in the skillet in a single layer (don’t overcrowd). Fry for 3–4 minutes per side, or until the coating is golden brown and crispy, and the chicken is cooked through (internal temperature of 165°F).
- Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
- Keep Warm: Place the cooked chicken cutlets on a baking sheet in a low oven (around 200°F) or cover loosely with foil to keep them warm while preparing the pasta.
For the Lemon Ricotta Pasta
Cook the Pasta
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt (it should taste like the sea).
- Once boiling, add the pasta and cook according to the package instructions until al dente (firm to the bite).
- Before draining, use a heat proof cup to reserve ¼ cup of pasta water, as this will help you adjust the sauce later. Set aside.
Prepare the Sauce
- While the pasta cooks, grab a large mixing bowl.
- Add ricotta cheese, lemon zest, lemon juice, olive oil, and grated Parmesan cheese to the bowl.
- Whisk everything together until the mixture becomes smooth and creamy.
- Taste the sauce and season it with a pinch of salt and freshly cracked black pepper to your liking.
Combine Pasta and Sauce
- Once the pasta is drained, immediately transfer it to the bowl with the ricotta mixture. The heat from the pasta will help the sauce cling beautifully.
- Toss everything together with tongs or a large spoon until the pasta is evenly coated.
- Slowly add the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired creamy consistency.
Add Chicken, Garnish and Serve
- Plate the pasta and chicken on serving dishes.
- Sprinkle each plate with freshly chopped parsley and extra Parmesan cheese if you like a little more cheesy goodness.
- Serve immediately and enjoy your flavorful creation!
Pairing Suggestions for Your Lemon Ricotta Pasta with Fried Chicken Recipe
- Beverage: Pinot Grigio – its crisp acidity complements the lemony pasta.
- Appetizer: Caprese Salad – adds a fresh touch.
- Side Dish: Garlic Bread – perfect for scooping up extra sauce.
Variations
You can make opt to make the recipe to meet you diet desires, such as:
- Gluten-Free: Use gluten-free pasta and breadcrumbs.
- Vegetarian: Substitute chicken with breaded eggplant slices.
- Lighter Option: Pan-sear chicken instead of frying.
Recipe-Related Tips
Can I scale this recipe? Yes! Double the ingredients for a larger group or halve for fewer servings.
Can I prepare it in advance? The chicken cutlets can be breaded and refrigerated for up to 24 hours. Reheat in the oven for crispiness.
How do I store leftovers? Store pasta and chicken separately in airtight containers in the fridge for up to 3 days. Reheat gently.
Can this be made gluten-free? Yes, simply use gluten-free pasta and breadcrumbs.
Grocery Store Variation
If you’re short on time, this simplified version of Lemon Ricotta Pasta with Fried Chicken Cutlets will save you effort while delivering a satisfying, Italian-inspired meal. Using pre-made ingredients from stores like Walmart, Costco, or Aldi, you can whip up a delicious dinner in under 30 minutes.
Easy Ingredient List:
For the Pasta:
- 1 package (16 oz) of pre-cooked pasta (e.g., Barilla Ready Pasta or pre-cooked pasta from the deli section) – ~$3
- 1 container (15 oz) of ricotta cheese – ~$3.50
- 1 lemon (for zest and juice) – ~$0.50
- Pre-grated Parmesan cheese (8 oz) – ~$4
- Olive oil – ~$5 (small bottle)
- Salt and black pepper (pantry staples)
For the Fried Chicken Cutlets:
- Pre-cooked breaded chicken cutlets or chicken tenders (frozen or refrigerated, e.g., Tyson or Kirkwood brand) – ~$8
Optional Garnishes:
- Fresh parsley (optional) – ~$1.50
- Additional Parmesan cheese for serving
Sides (Optional):
- Garlic bread (frozen or ready-to-bake) – ~$4
- Bagged salad mix with dressing – ~$3.50
Estimated Total Cost: ~$30 for a meal serving 4 people.
Step-by-Step Instructions:
For the Pasta:
- Prepare Pre-Cooked Pasta:
- Heat the pre-cooked pasta according to package instructions (usually 60–90 seconds in the microwave). Set aside.
- Make the Lemon Ricotta Sauce:
- In a large bowl, combine ricotta cheese, the zest of one lemon, the juice of half a lemon, 2 tablespoons of olive oil, and ¼ cup of grated Parmesan cheese.
- Whisk until smooth. Season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Add the warmed pasta to the bowl with the ricotta mixture. Toss gently until the sauce evenly coats the pasta. If the sauce feels too thick, add a tablespoon of warm water or milk to thin it out.
- Garnish and Serve:
- Transfer to serving plates. Sprinkle with additional Parmesan and chopped parsley, if desired.
For the Fried Chicken Cutlets:
- Prepare Pre-Made Chicken:
- Heat the pre-cooked breaded chicken cutlets according to the package instructions. This typically involves baking in a preheated oven at 375°F for 10–15 minutes or microwaving for 2–3 minutes.
- Slice and Serve:
- Once heated, slice the chicken into strips for easy serving alongside the pasta.
Pricing Breakdown (approximate):
Please note that these prices are approximate and can vary based on location, brand, and current store promotions. Additionally, purchasing in bulk at stores like Costco may result in higher upfront costs but can be more economical per serving if you plan to use the ingredients for multiple meals.
Walmart:
- Pre-cooked pasta (16 oz): $2.50
- Ricotta cheese (15 oz): $3.00
- Lemon: $0.50
- Pre-grated Parmesan cheese (8 oz): $3.50
- Olive oil (small bottle): $4.00
- Pre-cooked breaded chicken cutlets (frozen, 25 oz): $7.00
- Fresh parsley: $1.00
- Garlic bread: $3.00
- Bagged salad mix with dressing: $3.00
Total: Approximately $27.50
Costco:
- Pre-cooked pasta (3-pack, 32 oz each): $8.00
- Ricotta cheese (48 oz): $7.50
- Lemons (5 lb bag): $6.00
- Pre-grated Parmesan cheese (24 oz): $10.00
- Olive oil (2-liter bottle): $15.00
- Pre-cooked breaded chicken cutlets (frozen, 5 lb): $15.00
- Fresh parsley (1 lb): $4.00
- Garlic bread (pack of 3 loaves): $8.00
- Bagged salad mix with dressing (2-pack): $6.00
Total: Approximately $79.50
Aldi:
- Pre-cooked pasta (16 oz): $2.00
- Ricotta cheese (15 oz): $2.50
- Lemon: $0.50
- Pre-grated Parmesan cheese (8 oz): $3.00
- Olive oil (small bottle): $3.50
- Pre-cooked breaded chicken cutlets (frozen, 25 oz): $6.50
- Fresh parsley: $1.00
- Garlic bread: $2.50
- Bagged salad mix with dressing: $2.50
Total: Approximately $24.00
There you have it—a quick and easy grocery store variation of Lemon Ricotta Pasta with Fried Chicken Cutlets that’s perfect for busy weeknights. No culinary skills required, just a love for delicious Italian-inspired flavors!
Lemon Ricotta Pasta with Fried Chicken
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Print Pin Save Recipe_______________________________________________________________________________________________
Ingredients
For the Lemon Ricotta Pasta
- 12 oz 340g spaghetti or linguine
- 1 cup 250g ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon about 2 tbsp
- 2 tablespoon olive oil
- 2 garlic cloves minced
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- ¼ cup pasta water reserved from cooking the pasta
- Fresh parsley chopped, for garnish
For the Fried Chicken Cutlets
- 4 boneless skinless chicken breasts (thinly sliced or pounded to ½ inch thickness)
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
_____________________________________________________________________________________
Equipment
- Large pot for pasta
- Large skillet or frying pan
- Mixing bowls
- Zester and juicer
- Tongs
- Paper towels
- Whisk
- Colander
_____________________________________________________________________________________
Instructions
For the Fried Chicken Cutlets
Step 1: Prepare the Coatings
- Set up three separate shallow bowls or plates for breading:
- Bowl 1: Add all-purpose flour.
- Bowl 2: Crack 2–3 eggs into the bowl, whisking them with a fork until smooth.
- Bowl 3: Mix breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper until well combined.
Step 2: Coat the Chicken
- Take your chicken breasts and slice them horizontally to make thinner cutlets, or gently pound them to an even thickness (about ½ inch).
- Dredge each cutlet in the flour, ensuring it’s lightly coated on all sides. Shake off any excess.
- Dip the floured cutlet into the beaten egg, making sure it’s fully covered.
- Finally, press the cutlet into the breadcrumb mixture. Press gently so the coating sticks evenly. Repeat with all the cutlets.
Step 3: Fry the Chicken
- Heat a large skillet over medium heat and pour in ¼ inch of vegetable oil (just enough to shallow fry the cutlets).
- To test if the oil is ready, drop in a small piece of breadcrumb—it should sizzle immediately.
- Place the breaded chicken cutlets in the skillet in a single layer (don’t overcrowd). Fry for 3–4 minutes per side, or until the coating is golden brown and crispy, and the chicken is cooked through (internal temperature of 165°F).
- Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Step 4: Keep Warm
- Place the cooked chicken cutlets on a baking sheet in a low oven (around 200°F) or cover loosely with foil to keep them warm while preparing the pasta.
For the Lemon Ricotta Pasta
Step 1: Cook the Pasta
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt (it should taste like the sea).
- Once boiling, add the pasta and cook according to the package instructions until al dente (firm to the bite).
- Before draining, use a heat proof cup to reserve ¼ cup of pasta water, as this will help you adjust the sauce later. Set aside.
Step 2: Prepare the Sauce
- While the pasta cooks, grab a large mixing bowl.
- Add ricotta cheese, lemon zest, lemon juice, olive oil, and grated Parmesan cheese to the bowl.
- Whisk everything together until the mixture becomes smooth and creamy.
- Taste the sauce and season it with a pinch of salt and freshly cracked black pepper to your liking.
Step 3: Combine Pasta and Sauce
- Once the pasta is drained, immediately transfer it to the bowl with the ricotta mixture. The heat from the pasta will help the sauce cling beautifully.
- Toss everything together with tongs or a large spoon until the pasta is evenly coated.
- Slowly add the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired creamy consistency.
Step 4: Add Chicken, Garnish and Serve
- Plate the pasta and chicken on serving dishes.
- Sprinkle each plate with freshly chopped parsley and extra Parmesan cheese if you like a little more cheesy goodness.
- Serve immediately and enjoy your flavorful creation!
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