Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain and set aside.

Cut the chicken into 1-inch pieces and season with Italian seasoning.

Heat 2 tablespoons of the sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes or until the chicken has cooked through. Remove from the pan and set aside.

Return the skillet to medium heat and add another 2 tablespoons of sun-dried tomato oil. When the oil is hot and fragrant add the onions and cook until soft and translucent, about 3 minutes.

Next, add the sundried tomatoes and garlic to the skillet. Cook for 2-3 minutes.

Transfer the chicken to the pan and add the salt, pepper, and spinach to the skillet. Toss everything together while the spinach wilts in the pan.

When the spinach has wilted chiefly down, add the heavy cream and ricotta to the pan. Cook until the ricotta has melted into the sauce.

Transfer the pasta to the skillet and toss until coated.

Serve with fresh basil and grated parmesan cheese.