Prep the chicken: Pat the chicken dry and cut into bite-sized pieces. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add a pinch of red pepper flakes if you like a gentle kick.

Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta to just shy of al dente according to package directions. Reserve 1 to 1.5 cups of pasta water before draining.

Sear the chicken: Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Add chicken in an even layer and sear until golden and cooked through, about 5–7 minutes. Transfer to a plate and tent loosely with foil.

Build the flavor base: Lower heat to medium. Add another drizzle of olive oil if the pan looks dry. Add minced garlic and cook 30–60 seconds until fragrant, not browned.

Make the ricotta mixture: In a bowl, whisk ricotta, lemon zest (from 1 lemon), juice (from 1–2 lemons, about 3–4 tablespoons), and parmesan. Season with a generous pinch of salt and pepper. Add a splash of hot pasta water (2–3 tablespoons) to loosen.

Combine pasta and sauce: Add cooked pasta to the skillet with the garlic. Pour in 1/2 cup hot pasta water and toss. Off the heat or over very low heat, stir in the ricotta mixture until creamy and smooth. Add more pasta water as needed to create a silky sauce that coats the noodles.

Fold in chicken and herbs: Return the chicken and any juices to the skillet. Toss gently to combine. Stir in chopped parsley or basil. Taste and adjust seasoning with salt, pepper, and extra lemon juice if you want more brightness.

Finish and serve: Plate the pasta and top with more parmesan, a sprinkle of lemon zest, and a drizzle of olive oil. Add a pinch of red pepper flakes if desired.

Optional veggies: Fold in a couple of handfuls of baby spinach at the end to wilt, or add 1 cup thawed peas for sweetness. Roasted cherry tomatoes also pair beautifully with the lemony sauce.