Season the chicken with salt and pepper, and a little garlic/onion powder.
Grill or pan fry the tenders until cooked through, set aside and keep warm.
Meanwhile, cook the fettuccine in salted water (reserve 2 cups pasta water before draining pasta.
Drain water (reserve 2 cups).
Heat a a large skillet, dutch oven or large saucepan to
medium-low and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and mix together.
Add the pasta, and to toss to coat.
Add the spinach, and allow to wilt.
(Add in more pasta water as desired to thin and season with salt and pepper to taste)
Toss until everything is thoroughly heated, then add the
Serve warm topped with more parmesan and lemon slices.