In a large pot or deep skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Season the boneless skinless chicken breasts with kosher salt and black pepper. Sear for 4-6 minutes on each side until golden brown and cooked through. Transfer to a plate and let it rest.

In the same pot, add another tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once melted, add a chopped yellow onion and sauté for about 4 minutes until softened.

Stir in half of the chopped Roma tomatoes, followed by minced garlic cloves, dried Italian seasoning, and crushed red pepper flakes. Cook for approximately 30 seconds until fragrant.

Sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir well and cook for an additional 1-2 minutes to let the flour blend completely.

Pour in 2 cups of chicken broth and 1 cup of half-and-half. Whisk until smooth and bring to a gentle simmer over medium heat.

Return the seared chicken to the pot along with 8 ounces of linguine pasta. Stir together and bring to a slow boil. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes until the pasta is al dente.

Once cooked, stir in 1 cup of freshly grated Parmesan cheese until melted and creamy. Add the remaining tomatoes and season as needed.

Gently fold in 1 cup of ricotta cheese and fresh basil. Dish into bowls, garnishing with extra basil, Parmesan, and crushed red pepper flakes if desired.