Cook the pasta according to the package instructions.

Preheat the broiler with an oven rack in the center position.

In a large ovenproof Dutch oven over medium-high heat, add 1 tablespoon of oil along with the cubed chicken in a single layer. Cook undisturbed for 2-3 minutes, then flip over and reduce the heat to medium. Sprinkle with the Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue cooking for another 4-5 minutes, stirring every 2-3 minutes. Meanwhile, line a plate with paper towels. Once chicken is golden brown and the internal temperature reaches 165 degrees, transfer to the paper towel-lined plate to drain.

Add 1-2 tablespoons of water to the pan and scrape up any browned bits. (We want all of those flavorful pieces in the sauce later on!)

Add the remaining tablespoon of oil to the skillet, followed by the onion, zucchini and squash. Cook over medium heat for 4-5 minutes, or until tender.

Push the vegetables to the side of the skillet and add the butter. Once melted, add the lemon juice, zest, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook over medium heat, stirring constantly, for 1-2 minutes or until the garlic is slightly browned.

Place basil leaves in a stack on a cutting board. Roll the leaves together (it doesn’t matter which way) and slice thinly crosswise. Use your hands to separate the ribbons.

Add the cooked and drained pasta, reserved pasta water, chicken, red pepper flakes, and half of the basil. Toss until the pasta is well coated in the sauce.

Scoop dollops of ricotta over the pasta. Broil for 2-3 minutes, or until the ricotta is heated through.

Serve with the remaining fresh basil and additional red pepper flakes, if desired. Enjoy!