Lemon Ricotta Pasta with Arugula
A creamy and zesty pasta dish featuring ricotta and fresh arugula, perfect for quick weeknight dinners or special gatherings.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, thick-sliced
- 2 tbsp olive oil
- 1.5 tsp Cajun seasoning
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.125 tsp pepper
For the Pasta
- 12 oz rotini pasta
For the Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup whole milk
- ¾ cup heavy cream
- ½ cup ricotta cheese
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella
- 1 tbsp zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
For Garnishing
- 1.5 cups fresh arugula
- Grated Parmesan, for serving (optional)
- Chopped parsley, for garnish (optional)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, then drain and set aside.
- While the pasta cooks, season the chicken with Cajun seasoning, garlic powder, salt, and pepper.
Cooking
- Heat olive oil in a skillet over medium heat. Sear the chicken pieces until they are golden-brown. Set aside and keep warm.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in the milk and heavy cream. Add Velveeta cubes and whisk until fully melted and smooth. Lower the heat slightly.
- Mix in the ricotta, mozzarella, lemon zest, and lemon juice. Stir until the sauce thickens and turns creamy.
- Fold in the cooked pasta and toss until well coated in the sauce.
- Add arugula and stir just until wilted.
- Plate the pasta and top with the seared chicken. Finish with extra Parmesan or herbs if desired.
Notes
Serve the pasta while it is hot. Garnish with grated Parmesan and chopped parsley for added flavor. This dish pairs well with a light salad or crusty bread. To store leftovers, place the pasta in an airtight container and refrigerate. It will keep well for about 3 days. Reheat in the microwave or on the stovetop with a splash of milk or water to loosen the sauce.