Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, carefully scoop out and reserve about 300ml of the starchy cooking water. Drain the pasta in a colander.

Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt, pepper, and the dried oregano.

Cook the Chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.

Start the Sauce Base: Reduce the heat to medium-low. Add the minced garlic to the same pan and sauté for about 30-60 seconds until fragrant, being careful not to let it burn. If the pan is dry, add another small splash of olive oil.

Build the Creamy Ricotta Sauce: Remove the pan from the heat completely. Add the ricotta, grated Parmesan, and lemon zest to the pan. Pour in about 180ml of the reserved pasta water. Whisk everything together vigorously until a smooth, creamy sauce forms. I find that taking the pan off the heat prevents the ricotta from splitting or becoming grainy.

Combine Everything: Return the pan to a low heat. Add the cooked pasta and the seared chicken back into the pan with the sauce. Stir gently to coat everything evenly. Let it simmer gently for 1-2 minutes for the flavours to meld. If the sauce seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency. The sauce should beautifully cling to the pasta.

Finish and Serve: Stir in the fresh basil and the optional red chilli flakes. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, topped with extra grated Parmesan.