Bring a large pan of salted water (10g salt per litre) to the boil.
Wash the herbs.
Make an incision in each chicken breast and insert a basil leaf between the skin and the meat of the chicken.
Cook the pasta in the salted boiling water. Cook to 'al dente' then drain and place in a large dish. Drizzle a little olive oil over the pasta.
Peel the garlic, cut in half and remove the green core. Chop the rest of the basil. Use a pestle and mortar to crush the garlic then gradually add the basil and crush again. Add the pine nuts, freshly grated parmesan and 100ml olive oil. Mix until you have a loose paste.
Place the parsley and the tarragon in a blender with piment d'Espelette, 50ml olive oil and 50ml water. Blitz well to obtain a green and fragrant liquid.
Heat a frying pan to hot and add a little olive oil. Place the chicken breasts in the pan (skin-side down) and cook for about 4 minutes. Once the chicken is golden brown on one side, turn over and lower the heat. Cook for a further 5 minutes. Deglaze with the herb mixture, season with salt and cover with a sheet of aluminium foil.
In a large saucepan or cooking pot, reheat the pasta. Add the pesto and mix well.
Serve the pasta on large dinner plates. Add the chicken to the plates and drizzle a little of the herb sauce over the dish to serve.
«Try this recipe using rocket instead of the fresh herbs for another delicious dish.»