Fill a large pot with water, salt it generously, and set it to boil.

Melt about two tablespoons of butter in a large skillet over medium-high heat. Season your chicken breasts on both sides with kosher salt and black pepper.

Cook the chicken for roughly two to three minutes per side, just until it turns a deep golden color. Set it aside.

Add a bit more butter to the same skillet if it looks dry. Toss in your diced carrots, celery, and onion, and season lightly with salt and pepper.

Cook those vegetables for five to seven minutes, then stir in the garlic and cook for another minute until fragrant.

Sprinkle the flour over the softened vegetables and stir it in thoroughly. Cook until the flour turns a light golden shade.

Slowly pour in the chicken stock, scraping the bottom of the skillet.

Tie your rosemary, thyme, and sage together with kitchen twine, then drop the bundle into the skillet. Return the chicken to the pan.

Partially cover the skillet and let everything simmer gently for twelve to fifteen minutes.

Cook the pappardelle in the boiling salted water according to the package directions, aiming for al dente. Reserve some pasta water before draining.

Pull the herb bundle out and discard it. Shred the chicken and return it to the skillet with the peas and cream. Simmer for one to two minutes.

Add the cooked pappardelle directly into the skillet and toss everything to coat evenly.