This lemon ricotta pasta with arugula coats tender rotini in a creamy sauce brightened by fresh lemon, then finishes with peppery greens and slices of seared Cajun chicken.
The sauce comes together while the pasta boils, and the lemon cuts through the richness of the cheese. It feeds six, reheats well for weekday lunches, and looks pretty enough for guests.
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Why This Lemon Ricotta Pasta with Arugula Recipe Works
Lemon zest and juice cut through the cream and cheese, so the sauce tastes bright and balanced rather than heavy.
Ricotta adds a soft, fluffy body, while mozzarella and processed cheese keep the sauce smooth and glossy.
Arugula wilts into the hot pasta in seconds and adds a peppery bite that contrasts with the creamy sauce.
Ingredients for Lemon Ricotta Pasta with Arugula
- For the chicken: 16 ounces boneless skinless chicken breast thick sliced, 2 tablespoons olive oil, 1 1/2 teaspoons Cajun seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and a pinch of black pepper.
- For the pasta and sauce: 12 ounces rotini, 2 tablespoons unsalted butter, 4 cloves garlic, 1 cup whole milk, 3/4 cup heavy cream, 1/2 cup ricotta, 6 ounces cubed processed cheese, and 1 cup shredded mozzarella.
- For the finish: zest of 1 lemon, 2 tablespoons fresh lemon juice, 1 1/2 cups fresh arugula, and grated Parmesan and chopped parsley if you like.
Chicken breast. Thick slices stay juicy through searing and slice neatly to top the pasta.
Ricotta. Whole milk ricotta melts into the sauce for a soft, creamy texture with mild sweetness.
Fresh lemon. Zest gives aroma and juice gives acidity, so use both for a balanced flavor.
Arugula. Baby arugula is tender and peppery, and it wilts evenly without becoming slimy.
Rotini. The spirals trap the sauce in their grooves for a saucy bite every time.
How to Make Lemon Ricotta Pasta with Arugula
1. Boil the rotini Cook the pasta in salted water until al dente, then drain and set it aside.
2. Season the chicken Rub the chicken with one teaspoon of the Cajun seasoning, the garlic powder, salt, and pepper.
3. Sear the chicken Heat the oil in a skillet over medium heat and cook five to six minutes per side until golden and 165 degrees F inside, then rest and slice it.
4. Cook the garlic Melt the butter in the same skillet and cook the garlic about one minute until fragrant.
5. Melt the cheese sauce Pour in the milk and cream, add the cheese cubes and the remaining Cajun seasoning, and whisk until smooth over low heat.
6. Add the lemon Stir in the ricotta, mozzarella, lemon zest, and lemon juice until the sauce thickens.
7. Toss and top Fold in the rotini and arugula until just wilted, then top with sliced chicken, Parmesan, and parsley.
How to Serve Lemon Ricotta Pasta with Arugula
Serve the pasta hot with crisp air fryer garlic bread slices to mop up the sauce. A creamy whipped feta dip with honey works as a starter, while air fryer asparagus adds a green side. Fresh peach lemonade matches the citrus notes. A simple tomato salad also suits the plate.
How to Store and Reheat Lemon Ricotta Pasta with Arugula
Refrigerate leftovers in an airtight container for up to three days, and keep extra arugula separate so it stays fresh. Reheat in a skillet over low heat with a splash of milk until the chicken reaches 165 degrees F, since the sauce tightens as it cools. Do not freeze, because ricotta and cream sauces turn grainy after thawing.
Tips and Variations for Lemon Ricotta Pasta with Arugula
Flag the allergens. This dish contains milk and wheat from the cheeses, cream, and rotini, and the processed cheese may add soy.
Do not rinse raw chicken. Pat the slices dry and cook to 165 degrees F to avoid spreading bacteria.
Add lemon last. Heat can curdle dairy, so stir in the juice over low heat at the end.
Use fresh ricotta. Whole milk ricotta melts smoother than part skim varieties.
Rest the chicken. Letting it rest five minutes keeps the juices inside when you slice.
Add vegetables. Peas or sliced zucchini cook in the sauce in two to three minutes.
Swap the pasta. Penne or shells hold the sauce equally well.
Check trusted guidance. The Texas AgriLife Extension food safety guide explains safe chilling and reheating of cooked chicken.
Frequently Asked Questions About Lemon Ricotta Pasta with Arugula
Can I make lemon ricotta pasta with arugula without chicken?
Yes. Skip the chicken and add peas or white beans for protein, and the sauce works exactly the same.
What cheese goes with lemon ricotta pasta with arugula?
Grated Parmesan on top adds salty depth, and mozzarella in the sauce keeps it smooth.
How do I keep lemon ricotta pasta with arugula from curdling?
Keep the heat low, add the lemon after the cheeses melt, and never let the sauce boil.
Can I use spinach instead of arugula?
Yes. Baby spinach wilts the same way but tastes milder than arugula.
Can I use low fat ricotta?
Whole milk ricotta gives the smoothest sauce, but part skim works if you stir it in off the heat.
Lemon Ricotta Pasta with Arugula
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breast thick sliced
- 2 tbsp olive oil
- 1 tsp Cajun seasoning plus 1/2 tsp more
- ½ tsp garlic powder
- ¼ tsp salt
- 1 pinch black pepper
- 12 oz rotini pasta
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup whole milk
- ¾ cup heavy cream
- ½ cup ricotta cheese
- 6 oz processed cheese loaf cubed
- 1 cup shredded mozzarella cheese
- 1 lemon zested
- 2 tbsp fresh lemon juice
- 1 cup fresh arugula plus 1/2 cup more
- ¼ cup grated Parmesan cheese optional, for serving
- 1 tbsp chopped fresh parsley optional, for garnish
Instructions
Cooking
- Boil the rotini. Cook the rotini in boiling salted water until al dente, then drain and set aside.
- Season and sear. Rub the chicken with 1 teaspoon Cajun seasoning, the garlic powder, salt, and pepper. Heat the oil in a skillet over medium heat and cook 5 to 6 minutes per side until golden and 165 degrees F inside. Rest, then slice.
- Cook the garlic. Melt the butter in the same skillet over medium heat and cook the garlic about 1 minute until fragrant.
- Melt the sauce. Pour in the milk and cream, add the cheese cubes and the remaining 1/2 teaspoon Cajun seasoning, and whisk until smooth. Lower the heat.
- Add the lemon. Stir in the ricotta, mozzarella, lemon zest, and lemon juice until the sauce thickens.
- Combine. Fold in the rotini, then all of the arugula until just wilted. Top with the chicken and the optional Parmesan and parsley.
