Bring a salted pot of water to a boil for your pasta.

While your water is heating up, butterfly the chicken breast so you have two pieces and salt and pepper each side of your chicken. Lightly grease your grill pan and heat to medium heat. Add chicken to the pan and cook for about 5 mins on each side. You should see some nice grill marks on each side of the chicken. Turn off heat and set chicken aside.

Toss pasta in the boiling water and cook according to the package. Hang on to about ½ cup of pasta water for your sauce. Once pasta is through boiling, drain and set aside.

For the sauce, heat 1 tablespoon butter and 1 tablespoon olive oil over medium low heat. Add your onions and cook for a few minutes until onions are tender. Add garlic and cook for 1 more minute. Slowly add half and half while stirring. Add ricotta cheese and lemon juice, continue to stir until your sauce is no longer lumpy from the cheese. Now, depending on how thick you like your sauce, add about ¼ - ½ cup of the pasta water. Salt and pepper your sauce with about ¼ teaspoon of each. Cover and let cook on low for another few minutes until your sauce is at a consistency you like(longer time for thicker sauce, shorter time for thinner sauce).

Now to assemble everything, take your chicken and slice it into ½ inch strips. Toss into your sauce. Then slowly add your pasta noodles to the sauce. Be careful not to add too many noodles or they will absorb all your sauce leaving you with a dry dish rather than a creamy one! Sprinkle with some fresh parsley, lemon zest and parmesan cheese. Dig in!