Step 1: Boil the Pasta

1. Fill a large pot with water and bring it to a boil.

2. Salt the water generously (it should taste like the sea).

3. Add the pasta and cook according to package directions for al dente texture.

4. Reserve ½ cup of pasta water before draining.

5. Drain pasta and set aside.

Step 2: Sear the Chicken

1. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.

2. Add the chicken and season with salt and pepper.

3. Sauté for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.

4. Remove the chicken from the pan and set aside.

5. Leave the browned bits in the pan—these will build flavor in the sauce.

Step 3: Make the Creamy Ricotta Sauce

1. In the same skillet, reduce heat to medium-low.

2. Add the minced garlic and cook for about 30 seconds until fragrant.

3. Stir in ricotta, Parmesan, chicken broth (or pasta water), and optional cream.

4. Season with Italian seasoning and red pepper flakes.

5. Whisk or stir gently until the sauce is creamy and well combined.

Step 4: Combine and Serve

1. Return the cooked chicken to the skillet.

2. Add the drained pasta and stir to coat evenly in the sauce.

3. Fold in spinach or kale and cook just until wilted.

4. Taste and adjust seasoning with salt and pepper.

5. Garnish with fresh herbs and extra Parmesan before serving.