1️⃣ Cook the Pasta:

Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente.

Reserve ½ cup of pasta water, then drain the pasta and set aside.

2️⃣ Cook the Chicken:

Heat olive oil in a large skillet over medium heat.

Add the chicken pieces, season with salt and black pepper, and cook for 6-8 minutes until golden brown and fully cooked.

Remove the chicken from the skillet and set aside.

3️⃣ Prepare the Ricotta Cream Sauce:

In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant.

Reduce the heat to medium-low. Add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth.

Mix in Italian seasoning, red pepper flakes (if desired), and adjust with salt and pepper to taste.

4️⃣ Combine Pasta, Chicken, and Sauce:

Return the cooked chicken to the skillet, stirring to coat in the sauce.

Add the cooked pasta and toss everything together.

If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.

5️⃣ Add Greens (Optional):

Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.

6️⃣ Serve and Garnish:

Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.