Creamy Pasta with Lemon-Pepper Chicken

Instructions

1. Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice crosswise.
2. Heat remaining oil in now-empty skillet over medium heat until shimmering. Cook garlic and 3/4 teaspoon pepper until fragrant, about 30 seconds. Add lemon juice and simmer until reduced to 1 tablespoon, about 1 minute. Off heat, add chicken and any accumulated juices.
3. Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Combine ricotta, parmesan, lemon zest, and 1/4 teaspoon salt in medium bowl. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Stir in ricotta mixture, chicken, parsley, and 1/2 cup reserved pasta water, adding more pasta water as needed. Season with salt and pepper. Serve.