Preheat oven to 180°C (355°F). Place the zucchini, chicken, oil, salt and pepper in a bowl and toss gently to coat. Divide the zucchini and chicken between 2 baking trays, arrange in a single layer and roast for 20 minutes or until the zucchini is golden. Set aside and keep warm.
Place the extra oil, garlic and parsley in a bowl and stir to combine. Set aside.
Cook the pasta in a large saucepan of salted boiling water for 10−12 minutes or until al dente. Drain well and return to the saucepan. Add the garlic mixture and toss to coat. Add the ricotta and toss gently to combine. To serve, divide the pasta between plates and top with the zucchini and chicken. Serves 4.