Heat a large, deep skillet over medium heat. Butterfly the chicken breasts and season both sides of each piece with salt, pepper and a pinch of paprika. Add the olive oil and the chicken breast pieces to the skillet. Cook the chicken on medium heat until it's browned nicely on one side. Flip the chicken and cook on the other side until cooked through to 165 degrees.

When the chicken is almost cooked, add the tomatoes and zucchini to the skillet, along with the garlic and lemon zest and juice. Let the vegetables begin to caramelize a little bit and then add the white wine.

Once the chicken is cooked through, the vegetables have softened slightly, and the wine has reduced, remove the chicken and vegetables from the skillet to a plate and let them rest while you cook the pasta.

To the same skillet add the linguine noodles and the chicken broth, and let the noodles simmer in the broth until they're just done and the broth is disappearing. Add the ricotta cheese and toss the hot noodles in the ricotta until the ricotta melts and develops a creamy sauce.

Slice the chicken breasts and add the chicken and the vegetables back into the skillet with the linguine noodles and sauce and toss to coat.

Sprinkle with some chopped parsley, and serve!