In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Once warmed, add the thinly sliced chicken breast to the pan, season lightly with salt and pepper, and then brown the chicken until cooked through, about 4-5 minutes.  Remove the chicken from the pan and set aside.

To the same pan, add the thinly sliced zucchini, season with a small amount of salt and pepper, and saute until lightly softened, about 3 minutes.

To the pan, add the roughly chopped artichoke, the zest of one lemon, a pinch of red pepper flakes, and the pesto.  Turn the heat down to low and stir to combine.  Let the sauce warm through.

Meanwhile, boil the pasta according to package directions in salty water.  Drain and set aside.

To the pan with pesto, add the chicken breast and coat with the sauce.  Add the pasta to the pan and stir to coat in pesto and thoroughly mix the ingredients together.  Let cook for 1-2 minutes to allow the sauce to sink in.

Divide the pasta among 4 plates. Garnish with a few small spoonfuls of ricotta cheese, a drizzle of olive oil, fresh basil, and a sprinkle of red pepper flakes, if desired.

Serve immediately and enjoy!