Preheat the oven to 400°F. Spread the broccoli out on a sheet pan. Toss with 1 tablespoon of olive oil, red pepper flakes, and a few shakes of garlic salt. Bake for about 20 minutes, flipping halfway.

Cook the pappardelle according to the box. When done, drain and rinse until mostly cooled to stop it from continuing to cook. Place the pappardelle in a large bowl.

In a food processor, add the ricotta, oregano, basil, lemon zest, and red pepper flake. Process until smooth.

When the broccoli is almost done cooking, heat a large frying pan over medium heat. Add the pancetta and cook, stirring often, until golden brown ~ about 5 minutes. Remove from the pan and let rest on paper towels to absorb excess grease. Add the chicken and cook until heated through. Remove and place in a bowl. Wipe the pan clean.

Return the pan to medium heat and add the butter. As the butter melts, stir often until it froths and forms brown flakes. Remove from the heat once it is mostly browned. Drizzle the browned butter over the pappardelle, add the lemon zest, and toss to thoroughly coat. Add the pancetta, chicken, and broccoli to the bowl and toss to thoroughly combine.

Smear a large dollop of ricotta on the bottom of your serving bowls. Divide the pasta evenly. Serve with freshly grated Parmesan. Enjoy!