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 well to combine. Bring to a boil, then reduce the 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, spinach, and the cooked chicken. Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.

In a separate bowl, combine the ricotta cheese and grated Parmesan cheese. Stir until smooth.

Serve the pasta in bowls, topped with a generous dollop of the whipped ricotta mixture. Garnish with fresh basil leaves.