Ingredients

Scale

1 lb boneless skinless chicken breast, thinly sliced
1 tablespoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1/2 cup chicken broth
3/4 cup ricotta cheese
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz fettuccine or penne pasta (cooked al dente)
2 tablespoons fresh basil or parsley, chopped

Red pepper flakes (optional, for heat)

Instructions

Season the Chicken:
Toss sliced chicken with Italian seasoning, salt, and pepper. Set aside.

Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.

Build the Flavor:
In the same skillet, add garlic and lemon zest. Sauté for 1–2 minutes until fragrant.

Make the Sauce:
Reduce heat to medium. Stir in chicken broth, lemon juice, ricotta, and heavy cream. Whisk until smooth.
Add Parmesan cheese and simmer for 3–5 minutes until slightly thickened.

Combine:
Add cooked pasta and seared chicken back into the skillet. Toss everything together until coated in the creamy sauce. Adjust seasoning if needed.

Serve:
Garnish with chopped basil or parsley and a pinch of red pepper flakes if desired. Serve hot!