Finely chop the garlic. Slice the chicken breasts into thin strips.

Bring a pot of water to the boil for the pasta and add plenty of fine sea salt. Cook the tagliatelle in the boiling water according to the instructions on the packet or until al dente.

Heat the olive oil and butter in a casserole dish and, when foaming, fry the chicken for about 4–6 minutes or until cooked through and season with salt and pepper.

Add the garlic, sun-dried tomatoes, and baby spinach and fry until the spinach has wilted.

Add the single cream and bring to a steady simmer for 3–4 minutes.

Once the pasta is cooked drain and add to the sauce. Toss well and serve straightaway with freshly ground pepper.