In a large pot of boiling salted water, cook pasta according to the package directions and drain well.
In a bowl, combine ricotta, oil, 1/2 of the parmesan, lemon juice, and zest. Season with a pinch of salt and pepper, and red pepper flakes.
In a nonstick pan heat 1 tbsp of oil over medium heat. Add in chicken and brown on both sides, add in chicken broth and cook until no longer pink inside.
Toss together pasta, ricotta mixture, and chicken.
Serve with sliced basil and a sprinkle of parmesan over the top.