Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
Make the Ricotta Sauce: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Lower the heat and stir in ricotta cheese, heavy cream, and grated Parmesan. Mix well until smooth and creamy.
Combine Everything: Add the cooked pasta to the skillet, along with the reserved pasta water, lemon zest, and spinach or kale. Stir until the pasta is well-coated and the greens are wilted. Return the cooked chicken to the pan and toss everything together.
Serve & Enjoy: Garnish with fresh basil and extra Parmesan cheese. Serve immediately.
