In a large fry pan, heat the oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan with the garlic, let cool and slice diagonally into long strips. Reserve oil in pan.
Meanwhile, cook pasta according to directions on the packet. Drain.
Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add the stock cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, spring onions and Parmesan cheese. Cook till all heated through.
Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour the sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.