Step 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.

Step 2

Whisk the mayonnaise, lemon juice, mustard and tarragon in a small jug until well combined. Season.

Step 3

Add the chicken, carrot, fennel, rocket and spring onion to the pasta in the bowl. Toss to combine.

Step 4

Transfer pasta mixture to a large serving platter. Drizzle with dressing. Sprinkle with reserved fennel fronds.