Season the chicken thighs with 1 tsp of dried tarragon, salt and freshly ground black pepper. Heat 2 tsp of the olive oil in a large skillet or frying pan over a medium to high heat. Add the chicken thighs and sear on both sides for 4 minutes, until golden brown. Remove and set aside.

Add a bit more oil to the pan, if needed. Place the asparagus tips into the pan, season, and fry for 3 minutes, moving them around frequently so that they’re seared all around. Remove and set aside with the chicken.

Heat another tsp of olive oil over a medium and fry the onion and garlic for 2 minutes, until the onion becomes transparent, stirring occasionally. Pour in the white wine and reduce the heat to allow the wine to simmer for 5 minutes.

Then, add the stock, cream and 0.25 tsp tarragon, season with salt and pepper, and bring to a gentle simmer. Add the mafalde pasta and simmer until it’s al dente, about 15 minutes, stirring occasionally.

While the pasta is cooking and the chicken and asparagus have cooled down, slice the chicken into strips, and cut the asparagus into roughly 2.5cm lengths. Add the chicken and asparagus to the pasta for the last 5 minutes of cooking to heat it through and also to get more tarragon flavour through the sauce.

Stir in the parmesan until it melts through the sauce. Remove from the heat and allow it to sit for 5 minutes to allow the sauce to thicken.