Start by boiling a pot of salted water. Cook the fettuccine until al dente, according to package instructions. Drain and set aside.

While the pasta cooks, chop your sundried tomatoes and mince the garlic.

In a large skillet, heat a splash of oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook until golden brown and fully cooked through, about 6-7 minutes per side. Remove from the pan and let rest before slicing.

In the same skillet, add the garlic and sundried tomatoes. Sauté for about a minute until fragrant. Then, stir in the cream and thyme, simmering until it slightly thickens.

Add the cooked pasta, spinach, and sliced chicken back into the skillet. Toss until everything is well coated and the spinach wilts.

Stir in the grated Parmesan until melted and creamy. Adjust seasoning to taste and remove from heat.

Plate the pasta, garnishing with extra Parmesan or fresh herbs if desired.