Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook chicken until no longer pink and juices run clear. Set aside to cool then slice into bite-size pieces. In a medium bowl combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
In the saucepan toss fettuccine with sauce and chicken. Cook on low heat 5 minutes or until heated through.