Mike, I bought a small bottle of artisanal truffle oil a few years ago. Used it a few times but forgot all about it since. If it's a good product, you will notice that the taste and flavor is quite milder than that awful synthetic junk that's on the market. So you can use a bit more than a few drops.
My advice is to use it in a few months and not to keep it for a few years; artisanal truffle oil loses its truffle taste after a while, synthetic keeps that horrible taste. Many times the better truffle oils are made from summer truffle which has a much milder taste than the more expensive winter truffle; both summer and winter truffles are black truffles. I always question oils made from white truffle; these white truffles are insanely expensive and very hard to find for home use.
Best to not heat the oil but to add a little just before serving. If it's not a synthetic oil, you can easily go for adding as much as a small tsp to a plate without any problem. Truffle goes incredibly well with eggs; put some on an omelet and enjoy! Also on chicken and poultry dishes in general, on pasta, in all kinds of mushroom preparations and in many cream sauces. And as said always last minute addition.
Truffles are many times stored in a tightly closed jar together with fresh eggs and even more in (uncooked) rice that will be used later on in risotto. Both eggs and rice take the taste of truffle.
And I agree with Stuart, the capers don't really belong in your planned pasta dish. Truffle oil in risotto, oh yes!
A small suggestion; pan fry chicken breast as usual, remove from the pan, add a finely chopped shallot and let sweat on low fire, add your morels and let them fry gently. Remove morels from the pan, add a good dash of white wine, reduce at least by half. Add chicken stock and reduce again. Add cream and let simmer until the desired consistency. Taste for s&p, add the morels and set aside away from the fire for a while. Add a dash of your truffle oil just before serving. Could be served with some cappellini.