In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken breasts, seasoned with salt and pepper, and cook for 4-6 minutes until golden brown. Remove the chicken and set aside.

Reduce heat to medium and add 1 tablespoon of olive oil along with the remaining butter. Sauté diced yellow onion for about 4 minutes until soft.

Stir in half of the diced Roma tomatoes, minced garlic, dried Italian seasoning, and crushed red pepper flakes. Cook for 2-3 minutes.

Sprinkle all-purpose flour over the mixture, stirring well and cooking for 1-2 minutes until slightly golden.

Slowly pour in chicken broth and half-and-half while whisking. Bring to a gentle simmer.

Return the chicken to the skillet, add linguine pasta, stir to combine, cover, and simmer for 10-15 minutes.

Remove from heat, stir in grated Parmesan cheese, add remaining tomatoes, and season to taste with salt and black pepper.

Off the heat, fold in fresh basil and dollop ricotta cheese over the top. Serve warm.