Prepare the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or penne and cook according to the package instructions until al dente. Reserve ½ cup of pasta water before draining. Drain the pasta and set it aside.

Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Season the diced chicken breast with salt and pepper, and sear in the skillet until golden on the outside and cooked through (about 6–8 minutes). Remove the chicken from the skillet and set aside.

Sauté the Aromatics: In the same skillet, add a bit more olive oil if needed and toss in the minced garlic. Sauté for 1–2 minutes until fragrant. Add the chopped sun-dried tomatoes and red pepper flakes (if using) for an extra layer of flavor.

Make the Ricotta Sauce: In a mixing bowl, whisk together the ricotta cheese, heavy cream, chicken broth, and grated Parmesan until smooth. Pour the mixture into the skillet with the garlic and sun-dried tomatoes, stirring constantly. Allow it to simmer for 3–5 minutes, letting the flavors meld together.

Combine the Chicken and Pasta: Add the cooked chicken back into the skillet and stir to coat it in the sauce. Toss in the cooked pasta, gently folding to ensure every piece is covered in the creamy ricotta sauce. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.

Finish with Fresh Herbs and Lemon: Stir in the chopped parsley, basil, and lemon zest for a fresh, bright finish. Taste and adjust the seasoning with salt and pepper, if needed.

Serve and Garnish: Plate the pasta in bowls or on plates and garnish with additional Parmesan cheese, parsley, and a crack of black pepper.