In a large pot, heat the olive oil over medium heat. Add the chicken pieces, salt, and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

In the same pot, add the minced garlic and dried Italian herbs. Sauté for about 1 minute until fragrant.

Add the uncooked pasta and chicken broth to the pot. Stir to combine, then bring to a boil. Reduce heat to a simmer, cover, and cook for about 10-12 minutes, or until the pasta is al dente and most of the liquid is absorbed.

Stir in the cherry tomatoes and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts.

In a small bowl, mix the ricotta cheese and grated Parmesan cheese until smooth. Stir the whipped ricotta into the pasta mixture until well combined.

Return the cooked chicken to the pot and mix everything together. Cook for another 2 minutes to heat through.

Serve hot, garnished with fresh basil leaves.