Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add a splash of olive oil. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add a bit more olive oil if needed. Sauté the minced garlic until fragrant, about 1 minute. Add the ricotta cheese, chicken broth, Parmesan cheese, and Italian seasoning. Stir until well combined and creamy.

Add the cooked chicken, spinach, and cherry tomatoes to the sauce. Stir until the spinach wilts and everything is heated through, about 3-4 minutes.

Add the cooked pasta to the skillet and toss to coat in the sauce. Adjust seasoning with salt and pepper as needed.

Serve hot, garnished with fresh basil on top.