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

Add garlic, onion, and celery to the pot. Cook for 3 minutes until the onion is softened.

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

Add chicken stock, water, salt, and pepper. Bring to a boil and add the pasta. Cook according to pasta packet directions (approximately 10 minutes).

While the pasta is cooking, chop the chicken into 1.5 cm pieces and add it back to the pot to finish cooking.

Once the pasta is cooked, reduce heat to low. Stir in parmesan until melted. Add 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 drizzle of oil if desired.

To store, separate pasta from soup to prevent bloating, refrigerate both separately.