Bring a large pan of salted water to the boil, add the pasta and cook until al dente. Drain the pasta, reserving about 30ml of water to use in the sauce later. Return the pasta to the pan without rinsing and toss through with half of the olive oil.
Peel and finely dice the onion and the garlic. Finely dice the chilli. Strip the tarragon leaves from the stalks and finely chop.
Add most of the remaining oil to a pan along with the onion, garlic and the chilli. Sweat over a medium heat until the onion is soft and translucent. Add the white wine to the pan and allow all of the liquid to evaporate. Add the pasta and the 30ml pasta stock to the pan. Stir in the tarragon and then finish with the truffle oil. Mix well and season with salt and pepper.
Preheat the oven to 180'C.
Season the chicken with salt and pepper on both sides. Add the rest of the olive oil to a heavy based pan and seal the chicken skin-side down until golden brown. Turn the chicken over and then transfer the pan to the oven and cook for 8-10 minutes depending on size of the chicken. Once cooked, remove from the oven and rest for a few minutes before cutting each breast into 7 slices.
Spoon the pasta into a deep bowl and top with the sliced chicken. Serve immediately.
«If you have a little more time, make this recipe with chicken legs. Cook at 180'C for 1 hour and then strip the meat from the bone and fold through the pasta.»