Creamy Lemon Ricotta Bowtie Pasta with Chicken and Peas
This Creamy Lemon Ricotta Bowtie Pasta with Chicken and Peas is a light yet comforting pasta recipe perfect for busy weeknights. Tender bowtie pasta (farfalle), seasoned ground chicken, and sweet green peas are coated in a rich and zesty lemon ricotta sauce. Finished with freshly grated Parmesan, this easy creamy pasta recipe brings bright flavors and hearty comfort to your dinner table.
Ingredients:
1/2 tablespoon olive oil
1 lb ground chicken
2 teaspoons Italian seasoning
3 garlic cloves, minced
1 tablespoon chopped Calabrian peppers (optional, for spice)
4 cups low-sodium chicken broth
8 oz bowtie pasta (farfalle pasta)
1 cup frozen peas
2 oz freshly grated Parmesan cheese
For the Lemon Ricotta Sauce
15 oz low-fat ricotta
1/2 cup milk
Juice of 2 lemons + zest of 1 lemon
Freshly ground black pepper to taste
Instructions:
Heat olive oil in a skillet over medium heat. Add ground chicken, Italian seasoning, garlic, and optional Calabrian peppers. Cook until browned and fully cooked, about 5–7 minutes.
Bring chicken broth to a boil in a large pot. Cook the bowtie pasta until al dente. In the last 2 minutes, stir in the frozen peas. Drain, reserving 1/2 cup of broth.
In a bowl, whisk together ricotta cheese, milk, fresh lemon juice, lemon zest, and black pepper until smooth and creamy.
Add pasta and peas to the skillet with the cooked chicken. Pour in the lemon ricotta sauce and reserved broth. Toss gently to coat and cook on low for 2–3 minutes until heated through.
Top with grated Parmesan cheese and serve this creamy, zesty pasta hot.
Nutritional Information:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: ~400 kcal per serving Servings: 4
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