Heat half the oil in a nonstick frying pan, add the chicken and fry for 2–3 minutes or until just cooked. Add the garlic and spinach and cook until the spinach is wilted and any excess liquid has evaporated.
Add the ricotta, nutmeg and Parmesan to the pan, stir through and remove from the heat. Season to taste with salt and pepper.
Meanwhile, cook the pasta in boiling water for about 5 minutes or until just cooked. Drain. On each serving plate layer 3 pieces of pasta with the chicken mixture, finishing with a piece of pasta on top. Sprinkle with Parmesan, drizzle over the remaining oil and serve.