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1. Bring a large pot of water to a boil with the salt for pasta water, which should taste like mild seawater. Slice each chicken breast horizontally into two thin cutlets, then cut into bite-sized pieces and season with salt and black pepper. Mince the garlic, zest both lemons, juice them, and chop the basil and parsley.
2 pieces Boneless skinless chicken breasts,
1.5 tsp Salt,
0.5 tsp Black pepper,
2 tbsp Salt for pasta water
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2. Cook the rigatoni or penne for 1 to 2 minutes less than the package directions, until just shy of al dente. Reserve 1.5 cups (360 ml) of the starchy pasta water, then drain without rinsing.
350 g Rigatoni or penne
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3. While the pasta cooks, heat the extra virgin olive oil and butter in a large wide skillet over medium-high heat. Add the chicken in a single layer and sear without moving for 3 minutes, then flip and cook 2 to 3 minutes more until golden and cooked through to 74°C (165°F). Transfer to a plate.
2 pieces Boneless skinless chicken breasts,
2 tbsp Extra virgin olive oil,
1 tbsp Butter
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4. Reduce the heat to medium and add the garlic and red chili flakes to the same skillet, stirring for 30 seconds until fragrant. Pour in the dry white wine and simmer 2 to 3 minutes, scraping up the browned bits, until reduced by half.
3 clove Garlic,
0.5 cup Dry white wine,
0.2 tsp Red chili flakes
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5. Lower the heat, then whisk in the whole milk ricotta, half the Parmigiano-Reggiano, the lemon zest, and about 0.5 cup (120 ml) of the reserved pasta water until smooth and silky. Add the lemon juice a little at a time, tasting as you go.
2 pieces Lemons,
1 cup Whole milk ricotta,
0.4 cup Parmigiano-Reggiano, finely grated
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6. Add the drained pasta and chicken with any resting juices to the skillet. Toss over medium-low heat for 1 to 2 minutes, adding more pasta water a splash at a time until the sauce is creamy and clings to the pasta without pooling.
2 pieces Boneless skinless chicken breasts,
350 g Rigatoni or penne
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7. Remove from the heat and fold in the basil, parsley, and remaining Parmigiano-Reggiano. Adjust the seasoning with salt, black pepper, and extra lemon juice, then serve immediately.
1.5 tsp Salt,
0.5 tsp Black pepper,
2 pieces Lemons,
0.4 cup Parmigiano-Reggiano, finely grated,
0.2 cup Fresh basil,
2 tbsp Fresh parsley
