300g (10 oz) penne pasta

2 chicken breasts, thinly sliced

1 tablespoon olive oil

3 garlic cloves, minced

1 cup ricotta cheese

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon dried Italian herbs

1/2 teaspoon chili flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Drain and set aside.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the thinly sliced chicken, season with salt and pepper, and cook for 5-7 minutes until golden and fully cooked. Remove the chicken from the skillet and set aside.
Make the sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Lower the heat and stir in ricotta cheese, heavy cream, and grated Parmesan cheese. Stir until the sauce becomes smooth and creamy.
Combine chicken and pasta: Add the cooked chicken back into the skillet and stir to coat with the sauce. Sprinkle in the dried Italian herbs and chili flakes (if using). Mix well.
Toss the pasta: Add the drained pasta to the skillet and toss until everything is well combined.
Serve: Serve the creamy ricotta chicken pasta hot, garnished with fresh parsley and extra Parmesan cheese, if desired.

For extra flavor, try adding vegetables like spinach, mushrooms, or sun-dried tomatoes.

If you prefer a spicier dish, increase the amount of chili flakes or add jalapeños.

To make it dairy-free, use dairy-free alternatives like cashew cream and dairy-free ricotta.