Heat a large skillet over medium heat and add olive oil. Once the oil is shimmering, add chicken breasts and sauté for 5-7 minutes until golden brown.

In a separate pot, bring salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.

With the chicken still in the skillet, add minced garlic and sauté for 1 minute. Slowly stir in the ricotta cheese and chicken broth/pasta water, mixing until smooth.

Gently toss the drained pasta into the skillet with the sauce, using tongs to coat thoroughly.

Remove from heat and stir in freshly chopped basil and parsley. Serve hot, garnished with additional herbs or cheese.