Heat the oil and butter with the garlic in a large frying pan over a medium to low heat. Cook the garlic until just beginning to colour (approx. 1 to 2 minutes).   Season the chicken with salt and freshly ground black pepper, then add it to the pan and increase the heat to medium.   Fry for 3 to 4 minutes until the chicken starts to colour all over.    Remove the pan from the heat and then the chicken from the pan using a slotted spoon, leaving the oil.   Set the chicken aside on a plate.

Reheat the oil in the pan over a medium to low heat, add the onion and gently fry it for 4 to 5 minutes, until soft. Add the stock pot or crumbled stock cube and the water. Bring to the boil, add the chicken back into the pan, then simmer over a medium to low heat for 10 minutes, stirring occasionally.

Meanwhile cook the linguine in a large saucepan as per the packet instructions, drain and set aside until the chicken and sauce is ready.

Remove the pan with the chicken and sauce from the heat, stir in the cream, milk, spring onions and parmesan.Return the pan to the heat and simmer until heated through and slightly thickened (approx. 3 to 5 minutes).   Check the seasoning and then add the cooked pasta to the sauce and stir to combine well.