Cook pasta according to package instructions.

Bake chicken thighs in oven at 375F until cooked through, 165F.

While chicken is cooking, melt butter in a large saucepan over medium-high heat.

Add minced garlic and sauté until fragrant.

Deglaze pan with white wine, cooking until reduced by half.

Add flour and stir well.

Whisk in milk slowly, making sure to break up any large clumps of flour.

Turn heat to high and bring sauce to a slow boil. Reduce heat to medium and cook until thickened.

Remove from heat, add chopped tarragon and season to taste with salt, pepper and lemon juice.

To serve, toss pasta and chicken with sauce and garnish with fresh tarragon.