Begin by slicing the chicken breasts into thin, bite-sized pieces. Heat a large skillet over medium heat, then add a splash of olive oil. Once heated, add the chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes or until the chicken turns golden and is no longer pink in the center.

While the chicken is cooking, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve a cup of the pasta water before draining.

Once the chicken is cooked, reduce the heat to low and add minced garlic to the skillet. Sauté the garlic for about 1 minute until fragrant.

Stir in the ricotta cheese and a splash of chicken broth or reserved pasta water into the skillet with chicken and garlic. Mix gently until the ricotta becomes smooth and creamy, creating a lush sauce.

Now, add the drained pasta directly into the skillet with the creamy ricotta chicken mixture. Toss gently to combine, ensuring every piece of pasta is coated in the sauce.

Stir in the chopped fresh herbs for a vibrant pop of color and flavor. Cook for an additional minute on low heat.

Once thoroughly mixed and heated, remove from the heat and serve hot. Top each plate with freshly grated Parmesan cheese.