Lemon Ricotta Pasta with Arugula
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.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
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)
Instructions
- 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.
Notes
Extra tips or suggestions here: Use room-temperature dairy to prevent the sauce from seizing. Velveeta melts smoothly, but you can substitute with extra mozzarella if preferred. Save pasta water to adjust sauce consistency.