Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then add it to the skillet. Cook until browned and cooked through, roughly 6-8 minutes. Remove and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

Pour in chicken broth, scraping up any delicious bits stuck to the pan, and let it simmer for 2 minutes.

Lower the heat, stir in ricotta and Parmesan cheeses until smooth and well-combined.

Add the cooked pasta, chicken, peas, lemon zest, and lemon juice to the skillet. Toss everything together until well coated with the creamy sauce. If it’s too thick, stir in a bit of the reserved pasta water until you reach your desired consistency.

Gently fold in the torn basil leaves, and taste to adjust the seasoning with more salt, pepper, or lemon juice as needed.

Serve the pasta warm, garnished with additional Parmesan cheese and crushed red pepper flakes if you like a little spice.