Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Sear the chicken

• Season the chicken strips with salt and pepper.
• Heat the olive oil in a large pan and sear the chicken until golden and cooked through.
• Set the chicken aside on a plate.

Build the sauce

• In the same pan, soften the garlic with the sun-dried tomatoes.
• Add the cherry tomatoes and cook until they start to burst.
• Pour in the cream and let it simmer gently.

Combine everything

• Stir the grated parmesan into the sauce until melted.
• Add the baby spinach and let it wilt.
• Return the chicken to the pan with the drained pasta and toss to coat, loosening with a splash of pasta water.

Serve

• Plate the pasta and finish with extra parmesan and black pepper.