Bring a large pot of lightly salted water to a boil.

Add the pasta to the boiling water and stir. NOTE: Fresh pasta cooks faster.

Heat 2 tablespoons olive oil in a large skillet 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 bowl add the pesto and dilute it with a tablespoon or two of the hot water in which the pasta is cooking. To the diluted pesto add the sun-dried tomatoes, ricotta, parmesan and feta cheeses. Mix until smooth.

In the large skillet, toss the cooked drained fettuccini with sauce and chicken. Cook on low heat for a couple of minutes, or until heated through.