Cook the penne pasta according to package instructions until al dente. Reserve 1/4 cup of the cooking water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and golden brown.

Reduce the heat to low and stir in the ricotta cheese and Parmesan cheese until well combined.

Add the chopped spinach and cherry tomatoes to the skillet, stirring until the spinach wilts and the tomatoes soften, about 2-3 minutes.

If the sauce is too thick, add the reserved pasta cooking water a little at a time until you reach your desired consistency.

Toss the cooked penne pasta with the creamy chicken mixture until well coated.

Stir in the fresh basil and red pepper flakes, if using. Adjust seasoning with salt and pepper as needed.

Serve immediately, garnished with additional basil and Parmesan cheese if desired.