Cook your linguine (or other pasta) in salted water until al dente. Reserve half a cup of the pasta water.

Season the chicken pieces with salt, black pepper and half the dried thyme. Drizzle olive oil in your skillet and cook the chicken pieces for 5-6 minutes or until lightly browned, and with an internal temperature of 165F using a meat thermometer. Set aside on a plate.

If the skillet is dry, add a touch more olive oil. Cook the diced onion for 4-5 minutes until softened, add the garlic and cook for a few more minutes. Tip in the kale and pour in the chicken broth. Bring the heat up so you are at a very light simmer and cook for 3-4 minutes, so the kale is wilted. Use a wooden spoon or spatula to lift the brown bits from the bottom of the skillet.

Reduce the heat and stir in the ricotta cheese, along with the remaining thyme and nutmeg. Season with salt. Keep stirring so the ricotta melts into the broth and reduces slightly.

Add the chicken pieces and pasta to the skillet and use tongs to coat them in the sauce. Pour in a little of the reserved pasta water, and keep stirring so the sauce is silky and smooth and coats the pasta (add more pasta water until you have the consistency you like). Season with more salt and black pepper, if using, to taste. Use tongs to transfer the chicken pasta to your serving bowls and garnish with fresh thyme leaves.