Slice the garlic and set aside. Add a good glug of olive oil to a pan and heat up, add the chicken when hot and brown on all sides, if you want to add pancetta do it now. In the meantime put your pasta on to cook in a deep pan of water, with about two tablespoons of maldon sea salt.
Add the garlic and cook for a minute, turn up the heat and add the wine. Cook until almost evaproated. Now add the peas and turn down the heat so the chicken cooks gently. Add the cream and allow to cook until the pasta is al dente (about 12 mins depending on the pasta, De Cecco is really good)
when the pasta is ready, drain and add to the pan, toss until the pasta is coated.
Shred the herbs and mix through before serving…. fine!