Cooking Instructions

• Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, add minced garlic and cook for 1 minute until fragrant. Lower the heat to medium-low and add ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth. Add Italian seasoning, red pepper flakes (if using), and adjust salt and pepper to taste.
• Return the cooked chicken to the skillet and stir to coat in the sauce. Add the cooked pasta and toss to combine. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
• Stir in fresh spinach or kale and cook until wilted, about 2-3 minutes.
• Plate the pasta, garnish with fresh basil or parsley, and sprinkle additional Parmesan cheese on top.