Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Once cooked, drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced chicken breasts, season with salt and pepper, and cook for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Lower the heat and stir in the ricotta cheese, heavy cream, and grated Parmesan cheese. Mix the ingredients together until the sauce is smooth and creamy.
Return the cooked chicken to the skillet and stir to coat it well with the creamy sauce. Sprinkle in the dried Italian herbs and chili flakes (if using).
Add the drained penne pasta to the skillet and toss everything together until well combined.
Serve the dish hot, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.
