Heat a large non-stick frying pan to a medium heat and add the oil. Add the chicken and sear all over. Add the onion, and cook for a further minute, then ad the remaining chopped vegetables. Stir while cooking for another minute.
Add the wine and simmer until reduced by a third. Then add the stock and cook uncovere for another 8 minutes, stirring from time to time, until the chicken and vegetables are tender. Lower the heat and stir in the cream, then ad the tarragon and season to taste.
While the stew is cooking, make the pasta according to the packet instructions, then drain.
Add the pasta to the warmed stew and stir all the ingredients together. Season to taste, and serve in warm dishes.