Lemon Ricotta Arugula Pasta with Grilled Chicken

The kids are out of school which means it’s time for easy meals to get us through the summer! I created this recipe out of leftover ingredients before leaving for a weekend at the Poconos - and it turned out better then I ever could have imagined! With everything that is in this pasta dish, it is so fresh and light - perfect for any summer dinner party or a quick meal to enjoy on your deck this season. Keep reading for the recipe!

WHAT YOU’LL NEED

8 oz pasta (I used pappardelle but penne is also great with this!)
1 cup whole-milk ricotta
1 cup parmesan
2 lemons
2 cups arugula
1 lb grilled chicken, chopped
salt and pepper, to taste

INSTRUCTIONS

  1. Start by cooking your pasta of choice according to package instructions, setting aside ½ cup of cooking water.

  2. Once pasta is drained and set aside, begin making sauce in the same pot. Add ricotta, parmesan, lemon juice, salt, and pepper and stir.

  3. Once combined, stir in the ½ cup reserved pasta water until sauce is smooth.

  4. Add pasta, grilled chicken, and arugula into the pot and stir until everything is well coated.

Enjoy!

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