1. 1. Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the spaghetti and set aside.

2. 2. Prepare the Chicken: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. The chicken should no longer be pink in the center. Remove the cooked chicken from the skillet and set aside.

3. 3. Saute the Garlic: In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

4. 4. Make the Ricotta Sauce Base: Remove the skillet from the heat. In a medium bowl, combine the ricotta cheese, Parmesan cheese, fresh lemon juice, and lemon zest. Stir until well combined and smooth.

5. 5. Combine and Create the Sauce: Add the cooked spaghetti, the cooked chicken, and the ricotta mixture to the skillet with the garlic. Pour in the reserved 1/4 cup of pasta water. Toss everything together vigorously until the spaghetti is evenly coated with the creamy sauce. The pasta water helps to emulsify the sauce and make it extra silky.

6. 6. Season and Serve: Taste the spaghetti and adjust seasoning with additional salt and pepper if needed. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese before serving immediately.