Slice the chicken breasts into thin, bite-sized pieces.

Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook for 5–7 minutes until golden brown and no longer pink inside.

In a separate pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 9–11 minutes.

Add minced garlic to the skillet with the cooked chicken and sauté for 1 minute until fragrant.

Stir in ricotta cheese and a splash of chicken broth or pasta water, mixing until smooth and creamy. Heat through for 2-3 minutes.

Add drained pasta to the skillet with the sauce, tossing to coat. Add reserved pasta water if the sauce is too thick.

Remove from heat and fold in chopped fresh basil and parsley.

Serve in bowls, garnished with Parmesan cheese and more fresh herbs.