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Creamy Lemon Ricotta Bowtie Pasta with Chicken & Peas

A delightful, creamy pasta dish that combines ricotta, lemon, chicken, and peas, perfect for a quick family dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz bowtie pasta Cook according to package directions
Sauce Ingredients
  • 1 cup ricotta cheese
  • 1 lb boneless, skinless chicken breast, diced
  • 1 cup frozen peas No need to thaw
  • 1 whole lemon (zested and juiced)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil or parsley (for garnish) Optional but recommended

Method
 

Cook the Pasta
  1. Cook the bowtie pasta according to the package directions until al dente, then drain and set aside.
Sauté the Chicken
  1. In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and sauté until fully cooked and lightly browned, about 5-7 minutes.
Mix the Sauce
  1. Reduce heat to low and add the ricotta, lemon juice, and lemon zest to the skillet. Stir until combined, adding reserved pasta water for desired creaminess.
Combine
  1. Toss in the cooked pasta and frozen peas, stirring to coat everything in the sauce. Heat through for 2-3 minutes.
Serve
  1. Plate the dish, sprinkle with fresh herbs, and serve.

Notes

For leftover chicken, you can swap it out or make it vegetarian by adding more peas or sautéed spinach. Blend peas into sauce for picky eaters.