In a large skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Once foamy, add the chicken and cook for 4–6 minutes until golden brown. Remove chicken when cooked through.

In the same skillet, reduce heat and add the remaining butter and olive oil. Add yellow onions and sauté for 4 minutes until soft and translucent.

Stir in half of the diced tomatoes, garlic, Italian seasoning, and crushed red pepper flakes. Cook for about 30 seconds until fragrant.

Sprinkle flour over the vegetables, stirring for 1–2 minutes until slightly pasty.

Whisk in chicken broth and half-and-half, ensuring no lumps. Increase heat to bring to a gentle simmer.

Return the chicken to the skillet and add broken linguine. Bring to a gentle boil, then reduce heat, cover, and simmer for 10–15 minutes.

Stir in Parmesan cheese until melted. Add remaining tomatoes and adjust seasoning with salt and pepper.

Remove from heat and fold in fresh basil and dollops of ricotta. Garnish with extra basil, Parmesan, and red pepper flakes before serving.