Begin by seasoning the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and sear the chicken for about 6-7 minutes on each side until golden brown. Remove chicken and set aside.

In the same skillet, reduce heat to medium and add butter. Sauté diced carrots, celery, and onion for 5-7 minutes until softened. Add minced garlic and cook for 1 minute.

Sprinkle flour over vegetables, stirring for about 2 minutes until golden. Gradually pour in chicken stock, scraping the skillet bottom. Stir well until thickened, about 3-5 minutes.

Return chicken and fresh herbs to the skillet. Simmer covered for about 15 minutes to meld flavors.

Remove chicken and shred with forks. Return shredded chicken and stir in frozen peas and heavy cream. Simmer for another 5 minutes until peas are tender.

Cook pappardelle in salted water according to package instructions. Drain and add to skillet with sauce, tossing gently to combine.