Ingredients
- 12 oz bowtie (farfalle) pasta
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas, thawed
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup fresh basil or parsley, chopped
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions.
Reserve ½ cup of pasta water, then drain and set aside.
Make the Sauce:
In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the ricotta cheese, heavy cream, Parmesan, lemon zest, and lemon juice.
Combine Everything:
Add the cooked pasta, chicken, and peas to the sauce. Toss to coat, adding reserved pasta water as needed for a creamy consistency.
Season with salt, black pepper, and red pepper flakes (if using).
Finish and Serve:
Remove from heat and stir in fresh basil or parsley.
Serve warm with extra Parmesan on top.
Enjoy this light, creamy, and citrusy pasta dish! 🍋🍝🌿