Step 1

Cook chicken: Melt 1 tablespoon of butter in a large straight sided skillet, or Dutch oven, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.

Step 2

Cook onions: Reduce heat to medium low and add in the oil and remaining butter. Once melted, increase heat to medium and add in the onions and season with salt and pepper. Sauté for 4 minutes, stirring occasionally.

Step 3

Add tomatoes, then aromatics: Add in half of the tomatoes and continue to cook for 1 minute. Add in the garlic, Italian seasonings and crushed red pepper flakes. Cook until fragrant, about 30 seconds.

Step 4

Add flour: Sprinkle the flour over the vegetables. Cook, stirring, for another 1-2 minutes.

Step 5

Add the liquids: Add in the chicken broth and half-and-half, whisking constantly to combine. Bring to a simmer.

Step 6

Add browned chicken + pasta. Add the chicken, along with the pasta, to the pan. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer.

Step 7

Cover and cook for 10-15 minutes, or until the pasta is just al dente - Uncover the pan and stir once or twice during cooking to prevent the pasta from sticking together.

Step 8

Reduce heat to low and stir in the parmesan cheese until melted. Stir in the remaining tomatoes. Taste and adjust for seasoning with salt and pepper.

Step 9

To serve: Remove the pan from the heat and stir in the fresh basil and dollop with the ricotta. Stir to combine. Garnish with more basil, parmesan and red pepper flakes if desired. Serve and Enjoy!