1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve ½ cup of the pasta cooking water.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Add the remaining tablespoon of olive oil to the skillet. Toss in the minced garlic and cook for about 30 seconds until fragrant but not browned.
4. Lower the heat to medium, then add the cherry tomatoes and crushed red pepper flakes, if using. Cook for about 3-4 minutes until the tomatoes soften and start to release their juices.
5. Return the cooked chicken to the skillet and stir to combine with the tomatoes and garlic.
6. Reduce the heat to low. Stir in the ricotta cheese, Parmesan, and lemon zest. Slowly add the reserved pasta water a little at a time to create a creamy sauce that coats the chicken and tomatoes. Be careful not to add too much water; you want a silky consistency, not watery.
7. Toss the drained pasta into the skillet, mixing everything together until well combined and heated through. Adjust seasoning with salt and pepper to taste.
8. Remove from heat and sprinkle with fresh basil before serving. For an extra touch, add a little more Parmesan on top.

One of my favorite memories with Ouma is how we would sneak tastes during the final step, hovering by the stove, eager for that first bite. Mama Lou always caught us but never scolded—just smiled and said, “Good things come to those who wait.”