Sprinkle each side of chicken with salt and pepper. Melt butter in a large pot over medium-high heat. Cook chicken for 3 minutes or until light golden, then the other side for 2 minutes. Remove onto a plate.

Turn the stove down to medium low. Add garlic, onion, and celery into the same pot, then cook for 3 minutes or until onion is softened.

Turn up to high, add wine, stir, and let it simmer until the wine reduces by half.

Add stock, water, salt, and pepper. Bring to a boil, then add the pasta. Cook according to pasta packet directions, stirring occasionally.

Chop the chicken into 1.5cm pieces, then add it into the pot to finish cooking.

Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted, then stir in the cornflour-water mixture, cream, and spinach. Stir for a minute until spinach is wilted and soup thickens slightly.

Ladle into bowls and sprinkle with sun dried tomato strips and a bit of oil if desired.

Store pasta separately from soup to prevent bloating. Refrigerate both.