Heat olive oil in a large pot over medium-high heat. Add onions, garlic and chicken and saute until cooked through, stirring occasionally.
Add mushrooms, pasta sauce and cream and stir. Bring to a boil over medium-high heat and then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
Stir in balsamic vinegar, Kalamata olives, cayenne pepper, red pepper flakes, parsley and tarragon. Cook for 5 more minutes.
Preheat oven to 450°F. Cook the pasta according to package directions until “al dente”. Drain and add it to the sauce and stir to combine.
Spray a large casserole dish (about 3 quarts) with cooking spray. Spread the pasta mixture in the dish. Cover with mozzarella and Parmesan cheese.
Bake for 15 minutes or until cheese is melted and a golden brown. Serve hot.