Cut the boneless, skinless chicken breasts into bite-sized pieces and season with garlic powder, salt, and pepper.

Bring a large pot of salted water to a boil, add the penne pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat, add the seasoned chicken pieces, and cook for about 5-7 minutes until browned and cooked through.

Reduce heat to low, add ricotta cheese and grated Parmesan cheese to the skillet, and stir until melted and blended smoothly.

Add chopped spinach and red pepper flakes (if using) to the skillet, cook for an additional 2-3 minutes until spinach wilts, then toss in the cooked penne pasta and mix well.

Serve immediately, garnished with fresh basil leaves.