1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente.
• Reserve 1/2 cup of pasta water, then drain and set aside.

2. Cook the Chicken:

• 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.

3. Make the Ricotta Cream Sauce:

• 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.

4. Combine Pasta, Chicken, and Sauce:

• 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.

5. Add Greens (Optional):

• Stir in fresh spinach or kale and cook until wilted (about 2-3 minutes).

6. Serve:

• Plate the pasta, garnish with fresh basil or parsley, and sprinkle additional Parmesan cheese on top.