Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water.

Sauté the Chicken: While the pasta cooks, heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Season the diced chicken generously with salt and pepper. Add it to the pan in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan with a slotted spoon and set it aside on a plate.

Build the Flavour Base: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes, until it softens and becomes translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to let the garlic burn.

Create the Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour is. Let it simmer for a minute, then reduce the heat to low.

Add the Cheeses: Add the ricotta, grated Parmesan, and lemon zest to the pan. Stir continuously until the cheeses have melted into the stock to form a smooth, creamy sauce. Season with a little salt and a good amount of black pepper. What works best for me is keeping the heat low here to prevent the ricotta from becoming grainy.

Wilt the Spinach: Add the fresh spinach to the sauce in handfuls, stirring until it has completely wilted. This should only take a minute or two.

Combine Everything: Return the cooked chicken (and any juices from the plate) to the pan. Add the drained pasta. Stir everything together gently to coat the pasta and chicken in the sauce.

Finish and Serve: Add a splash of the reserved pasta water (start with about 60ml) to the pan and stir vigorously. The starch in the water will help the sauce cling to the pasta, making it extra glossy and creamy. Continue adding a little more pasta water until the sauce reaches your desired consistency. Stir in the lemon juice and fresh basil. Serve immediately, topped with extra grated Parmesan.