Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.

In the same skillet, add the minced garlic and shallot. Cook for 1 minute until fragrant.

Pour in the chicken broth and lemon juice to deglaze, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce slightly.

Reduce heat to low. Add the room temperature whole milk ricotta and grated Parmesan. Whisk constantly until the cheese melts and the sauce is perfectly smooth. Stir in the lemon zest. If the sauce is too thick, slowly whisk in some of the reserved pasta water until it reaches the desired consistency.

Return the cooked chicken to the skillet, along with the drained pasta. Stir gently to coat everything in the creamy sauce. Let it simmer for 1-2 minutes.

Remove from heat and stir in the fresh parsley and basil. Season to taste with more salt and pepper if needed. Serve immediately.