Make ricotta filling by placing all of the filling ingredients, ricotta cheese, sour cream, egg, parmesan, basil, salt, pepper, nutmeg, and spinach, into a bowl. Mix well and set aside.
Cook the noodles according to package directions. They should boil for about 10 minutes. Drain and set aside.
Begin making the alfredo sauce by melting the butter over medium heat in a large saucepan. Add garlic, stir well, and cook until tender and fragrant.
Stir in the flour and let it simmer until bubbly.
Add chicken broth, half and half, onion powder, Italian seasoning, and pepper. Bring to a boil, stirring often. Then reduce heat back to medium and let simmer for 5 minutes. Remove from heat.
Stir in Parmesan cheese until melted. Stir in chicken.