Follow these simple steps to create your Lemon Ricotta Chicken Pasta:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

2. Prepare the Chicken: While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.

3. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.

4. Make the Sauce: In the same skillet, reduce the heat to low. Add the ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Stir until well combined and creamy. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.

5. Combine Pasta and Sauce: Add the drained pasta to the skillet with the ricotta sauce. Toss to coat the pasta evenly with the sauce. Adjust seasoning with salt and pepper if needed.

6. Add Fresh Herbs: Stir in the chopped basil and parsley, mixing thoroughly to combine.

7. Serve the Chicken: Slice the cooked chicken breasts and place them on top of the pasta.

8. Garnish and Enjoy: If desired, sprinkle red pepper flakes for a touch of heat. Serve immediately, garnished with additional Parmesan and fresh herbs.