For the chicken

Prep. Preheat the oven to 450°F and line a baking sheet with parchment paper.

Season. Rub the chicken breasts with olive oil, salt, pepper, and garlic powder. Drizzle with lemon juice.

Roast. Arrange the chicken on the baking sheet and bake for 15 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165°F. You can start on the pasta and sauce while the chicken cooks.

Rest. Remove the chicken from the oven and allow it to rest for 10 minutes. Slice the chicken.

For the pasta and sauce

Boil the pasta. Bring a large pot of water to a boil and add the salt followed by the pasta. Cook per the package’s instructions until al dente. Drain, reserving 1 cup of pasta water.

Make the sauce. While the pasta is cooking, add the ricotta, parmesan, pecorino, pepper, lemon zest, and lemon juice to a food processor or blender. Pulse until smooth and creamy. Set aside.

Saute. Heat a large saucepan over medium heat and add the butter. Add the shallot and saute until translucent. Add the garlic and saute until fragrant.

Deglaze. Add the wine to the pan and let it cook off for 30-60 seconds, stirring here and there to knock any brown bits from the bottom of the pan.

Make it saucy. Add 1⁄2 cup of the reserved pasta water to the pan and whisk in the ricotta mixture. Allow everything to come to a light boil and cook for 1 minute, whisking constantly.

Put it all together. Stir the cooked pasta into the sauce until well combined. Turn the heat off and transfer the pasta to a serving platter. Arrange the chicken over the top and garnish with parsley (or basil).