Rigatoni Stuffed with Chicken and Fennel

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3/4 pound rigatoni

3/4 pound ground chicken, white meat only

2 tablespoons fennel seeds, roughly chopped

1 small egg white

1 cup heavy cream, cold

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 dashes of hot sauce

1 teaspoon olive oil

Cream Sauce:

2 cups heavy cream

1/2 cup freshly grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon white pepper

2 tablespoons chopped fresh chives for garnish