Name: Lemon Ricotta Pasta with Arugula
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb Boneless, skinless chicken breasts (Thick-sliced); 2 tbsp Olive oil (For searing chicken); 1.5 tsp Cajun seasoning (For chicken); 0.5 tsp Garlic powder (For chicken); 1 tsp Salt (Divided, adjust to taste); 0.125 tsp Black pepper (For chicken); 12 oz Rotini pasta (Dry, or any medium pasta like penne); 2 tbsp Butter (Unsalted); 4 cloves Garlic (Minced); 1 cup Whole milk (Room temperature); 3/4 cup Heavy cream (Cold or room temperature); 1/2 cup Ricotta cheese (Whole-milk preferred); 6 oz Velveeta cheese (Cubed for easy melting); 1 cup Shredded mozzarella (Packed); 1 each Lemon (Zest of 1 lemon, finely grated); 2 tbsp Lemon juice (Freshly squeezed); 1.5 cups Fresh arugula (Washed and spun dry); Grated Parmesan (For serving (optional)); Chopped parsley (For garnish (optional))

Jump to Recipe

Creamy, bright, and utterly comforting, this Lemon Ricotta Pasta with Arugula is the kind of weeknight meal that tastes like you spent hours in the kitchen but comes together in under 30 minutes. Velvety ricotta and Velveeta melt into a lemon-kissed sauce that clings to rotini, while peppery arugula adds a fresh, lively bite. Fun fact: combining ricotta with a splash of lemon is a classic Italian trick to make creamy sauces feel lighter and more vibrant — no heavy cream overload needed.

This recipe is special because it balances speed and flavor. It’s simple enough for busy families, quick for a weeknight, and impressive enough for casual guests. If you love hearty pasta dinners, you might also enjoy my twist on Garlic Butter Chicken with Lemon Parmesan Pasta which shares the same bright citrus notes but in a different style. Ready to cook? Let’s make something mouthwatering and easy tonight.

What is Lemon Ricotta Pasta with Arugula?

What’s in a name — and who decided to put ricotta and lemon in pasta together anyway? Lemon Ricotta Pasta with Arugula is exactly what it sounds like: pasta tossed in a creamy ricotta-lemon sauce, finished with fresh arugula for peppery contrast and topped with seared chicken for extra protein. Why is it called that? Maybe a chef once fell for a simple bowl and said, “this is love,” because after all, the way to a man’s heart is through his stomach. Who knew a lemon and some ricotta could be so persuasive?

Imagine a sunny bowl of pasta that tastes like spring — that’s this dish. Try it and see why it’s become a favorite for quick dinners and lazy weekends. Give it a go and share the results!

Why You’ll Love This

Creamy, bright comfort: The ricotta and Velveeta create a silky sauce that’s rich yet tangy from lemon zest and juice. It coats every forkful perfectly.
Wallet-friendly and satisfying: Making this at home cuts costs compared to takeout and stretches into leftovers — great for families or meal prep.
Flavor built on contrast: Soft cheese, zesty lemon, salty Parmesan, peppery arugula, and golden seared chicken combine for a balanced, craveable dish.

If you enjoy creamy lemon pasta, this one offers a different texture and richness than lighter lemon-garlic oil-based recipes. For another cozy, ricotta-forward option, check out my take on Baked Chicken Ricotta Meatballs with Spinach — similar comforting vibes, served differently. Now go make it — your dinner table will thank you.

How to Make

Quick Overview

This recipe is easy, fast, and thoroughly satisfying. You’ll sear seasoned chicken, boil pasta to al dente, and make a creamy sauce from milk, heavy cream, ricotta, and Velveeta. The standout is the luscious, lemony cream sauce that binds everything together. Prep time is about 10 minutes; cooking time about 20 minutes. Total: roughly 30 minutes.

Ingredients

1 lb boneless, skinless chicken breasts, thick-sliced
2 tbsp olive oil, for searing chicken
1 1/2 tsp Cajun seasoning, for chicken
1/2 tsp garlic powder, for chicken
1 tsp salt, divided (adjust to taste)
1/8 tsp black pepper, for chicken
12 oz rotini pasta, dry (or any medium pasta like penne)
2 tbsp butter, unsalted
4 cloves garlic, minced
1 cup whole milk, room temperature
3/4 cup heavy cream, cold or room temperature
1/2 cup ricotta cheese, whole-milk preferred
6 oz Velveeta cheese, cubed for easy melting
1 cup shredded mozzarella, packed
Zest of 1 lemon, finely grated
2 tbsp lemon juice, freshly squeezed
1 1/2 cups fresh arugula, washed and spun dry
Grated Parmesan, for serving (optional)
Chopped parsley, for garnish (optional)

Directions

Bring a large pot of salted water to a rolling boil. Add 12 oz rotini and cook until al dente according to package directions (usually 8–10 minutes). Reserve a cup of pasta water, then drain and set pasta aside.
While the pasta cooks, prepare the chicken. Pat 1 lb chicken breasts dry and slice thick. Season both sides with 1 1/2 tsp Cajun seasoning, 1/2 tsp garlic powder, 1 tsp salt, and 1/8 tsp pepper.
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the seasoned chicken pieces and sear until golden-brown on each side and cooked through, about 4–6 minutes per side depending on thickness. Remove chicken to a plate and tent with foil to keep warm.
In the same skillet, reduce heat to medium and add 2 tbsp butter. Once melted, add 4 cloves minced garlic. Sauté until fragrant, about 1 minute — do not let the garlic burn.
Stir in 1 cup whole milk and 3/4 cup heavy cream. Add the 6 oz Velveeta cubes and whisk continuously until fully melted and smooth, about 2–3 minutes. Lower the heat to prevent scorching.
Mix in 1/2 cup ricotta cheese, 1 cup shredded mozzarella, the zest of 1 lemon, and 2 tbsp lemon juice. Stir until the sauce thickens and becomes creamy. If too thick, add reserved pasta water a splash at a time to reach desired consistency.
Fold the drained pasta into the sauce and toss until well coated. Add 1 1/2 cups fresh arugula and stir just until wilted, about 30 seconds.
Plate the pasta and top with the seared chicken slices. Finish with grated Parmesan and chopped parsley if desired. Serve immediately.

Lemon Ricotta Pasta with Arugula

What to Serve With

Simple arugula salad: A lemony vinaigrette with shaved Parmesan keeps the theme fresh and bright.
Roasted vegetables: Asparagus, cherry tomatoes, or broccoli roasted with olive oil and garlic complement the creamy pasta.
Crusty bread or garlic bread: Great for sopping up every last bit of sauce.
Light white wine: A Sauvignon Blanc or Pinot Grigio pairs well with lemony cream sauces.
Sparkling water with lemon slices for a non-alcoholic option.

Top Tips for Perfecting

Use room-temperature dairy: Let milk and ricotta sit out briefly to prevent the sauce from seizing or becoming grainy.
Velveeta melts smoothly: If you prefer all-natural cheeses, substitute with extra mozzarella and a splash more cream, but expect a slightly different texture.
Don’t overcook the pasta: Al dente texture helps the sauce cling without becoming mushy.
Save pasta water: Starchy water helps loosen and bind the sauce when needed.
Adjust lemon to taste: Start with 2 tbsp juice and add more if you want brighter citrus notes.
Chicken alternative: Use leftover rotisserie chicken to save time — warm through in the sauce before serving.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. The arugula will soften over time; consider storing arugula separately if you plan to save for later.
Freezing: Cream-based sauces don’t always freeze well; freezing is not recommended because ricotta and cream can separate. If you must freeze, use only the pasta without arugula and reheat gently.
Reheating: Gently reheat on low heat in a skillet with a splash of milk to restore creaminess, stirring frequently. Microwave in short bursts, stirring between intervals, adding a little milk as needed.
Best enjoyed fresh: For peak texture and flavor, serve immediately after cooking.

FAQs

Can I make this recipe vegetarian?
Yes — omit the chicken and add roasted mushrooms or sautéed eggplant for a satisfying vegetarian version. You can also stir in roasted chickpeas for added protein.

Can I use a different pasta shape?
Absolutely. Penne, farfalle, or cavatappi work well — choose a shape that holds sauce.

Is Velveeta necessary?
Velveeta gives ultra-smooth melt and creaminess. If you prefer, use extra mozzarella and a bit more cream, but the texture will be slightly different.

How can I make this lighter?
Use half-and-half instead of heavy cream and choose part-skim ricotta. Reduce the Velveeta or replace with more ricotta and Parmesan.

Can I prep parts ahead of time?
Yes. Cook the chicken and pasta ahead and refrigerate separately. Reheat the sauce and combine everything just before serving. Add arugula at the last minute to keep it fresh.

What if my sauce is too thin or too thick?
If too thin, simmer gently until it reduces slightly. If too thick, stir in reserved pasta water or milk a tablespoon at a time until you reach the desired consistency.

Conclusion

This Lemon Ricotta Pasta with Arugula is a quick, comforting meal that balances creamy richness with bright citrus and peppery greens — ideal for weeknights or when you want something special without fuss. It’s easy to adapt, family-friendly, and satisfying, proving that delicious dinners don’t need to be complicated. For another take on lemony ricotta pasta inspiration, see Lemon Ricotta Pasta With Arugula | Olive & Mango for tips and variations. Give this recipe a try, share it with friends, and enjoy every lemony, creamy bite!