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

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

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

Add stock, water, salt and pepper. Bring to a boil then add pasta. Cook per pasta packet directions (~10 minutes), stirring occasionally.

Chop chicken into 1.5cm pieces and add into the pot to finish cooking.

Once pasta is cooked, turn heat down to low. Stir in parmesan until melted. Stir in cornflour-water mixture, cream and spinach 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.

Separate pasta from soup before refrigerating to prevent bloating.

If making ahead, drain soup and cool both components separately before storing.