Pre-heat the oven to 200ºC.
Rub the chicken breasts with 25ml of olive oil then season well. Arrange on a baking tray and bake for 25-30 minutes until cooked through, with no pink showing.
Meanwhile, heat the olive oil for the sauce in a large frying pan over a medium heat. Sweat the onion for 4-5 minutes, stirring occasionally, until softened. Reduce the heat a little and continue to cook for 4-5 minutes, stirring occasionally. Add the crème fraiche to the pan and stir through. Bring the sauce to a gentle simmer, then stir through the paprika and some seasoning. Remove from the heat and set to one side.
Bring a large saucepan of salted water to the boil and cook the pasta for 8-10 minutes until 'al dente.' Drain well and spoon onto serving plates. Reheat the sauce over a low heat and remove the chicken breasts at the same time.
Stir the chicken breasts into the sauce, then spoon onto the serving plates next to the pasta. Garnish the plates with the chopped chives before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.