Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Once the butter begins to bubble, add 1 pound of diced chicken breast seasoned with paprika, Italian seasoning, salt, and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally until golden brown and fully cooked through. Remove the chicken and set aside on a plate.

In the same skillet, add 2 minced garlic cloves and 1/2 cup of chopped sun-dried tomatoes. Sauté for approximately 30 seconds, stirring constantly until the garlic is fragrant but not browned.

Pour in 8 ounces of dry pasta and 3 cups of chicken broth into the skillet. Bring the mixture to a boil, then reduce heat to medium and let it simmer uncovered for 12-15 minutes, stirring frequently.

While the pasta cooks, whisk together in a bowl 1 cup of ricotta cheese, 1/2 cup of heavy cream, 1/2 cup of grated Parmesan, and the juice and zest of one lemon until smooth and creamy.

Once the pasta is cooked, reduce the skillet's heat to low and add the ricotta mixture directly to the pasta. Stir gently until everything is well combined and the sauce becomes creamy.

Toss in 3 cups of fresh baby spinach into the skillet. Stir until the spinach is just wilted, about 1-2 minutes.

Return the cooked chicken to the skillet, tossing everything together. Taste your Creamy Ricotta Chicken Pasta and season with additional salt, pepper, and red pepper flakes according to your preference.

Let the dish sit for 1-2 minutes in the skillet to thicken slightly. Serve warm, garnished with fresh basil or parsley.