1. Pat chicken breasts dry and season with salt black pepper and garlic powder.

2. Heat 1 tbsp olive oil in a skillet over medium high heat and sear chicken 5 to 6 minutes per side until golden and cooked through then transfer to a plate and keep warm.

3. Cook spaghetti in a pot of salted boiling water until al dente reserving 1/2 cup pasta water then drain.

4. In a bowl whisk ricotta with lemon zest lemon juice and a pinch of salt adding pasta water gradually until smooth and pourable.

5. Return drained spaghetti to the pot off heat and toss with the ricotta sauce using a wooden spoon adding more pasta water if needed.

6. Slice the seared chicken and fold into the pasta.

7. Stir in minced garlic basil and remaining olive oil then adjust seasoning with lemon juice salt and pepper to taste.

8. Serve garnished with extra basil leaves and lemon zest.