Season the chicken breasts with salt and pepper, then sear in a heated skillet for 5-7 minutes on each side until cooked through. Remove and set aside.

In the same skillet, melt butter and sauté diced carrots, celery, and onion for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

Sprinkle flour over the sautéed vegetables, cooking for 1-2 minutes. Gradually pour in chicken stock, stirring until thickened.

Add the herb bundle and seared chicken to the sauce, allowing it to simmer for 15 minutes on low heat.

Remove the chicken and shred it. Return chicken to the skillet, stir in peas and heavy cream, and simmer for about 5 minutes.

Cook the pappardelle in salted water until al dente. Drain and reserve pasta water.

Add the drained pappardelle to the skillet, toss together, adjusting sauce with reserved pasta water if needed. Serve hot.