Heat a Dutch oven or large soup pot over medium-high heat with olive oil. Add the ground chicken and let it brown for 3-4 minutes without stirring. This helps develop a nice sear. Then break it apart and cook until fully done, about 5-7 minutes total.

To the cooked chicken, add Italian seasoning, garlic, and Calabrian chiles. Cook for 30-60 seconds until fragrant, stirring occasionally to ensure the garlic doesn’t burn.

Deglaze the pot with a few tablespoons of chicken broth if needed, scraping up any brown bits from the bottom. Then, add the pasta and the remaining chicken broth. Cover and cook for 10 minutes, stirring every 3-4 minutes to prevent sticking.

While the pasta cooks, blend the ricotta sauce ingredients until smooth and creamy. Set aside.

After 10 minutes, turn off the heat, uncover the pot and add the frozen peas. Stir to incorporate and slightly cool the soup. Then, add the ricotta sauce and grated cheese, stirring well until everything is combined.

Serve hot, garnished with additional Parmesan, Calabrian chiles, black pepper, fresh basil, and a squeeze of lemon juice if desired. Keep warm over low heat if not serving immediately.