Cook pasta according to package instructions until al dente, then drain and set aside.

While the pasta cooks, heat olive oil in a large pan over medium heat.

Add finely chopped garlic and cook until fragrant, about 1 minute.

Cut the chicken breast into bite-size pieces and add to the pan. Season with salt and pepper, and cook until golden and no longer pink inside.

Halve cherry tomatoes and add them to the pan along with the frozen peas. Cook for an additional 3-4 minutes until the vegetables are just soft.

Pour the light cream into the pan and bring to a simmer.

Add the cooked pasta to the pan, tossing everything together until the pasta is nicely coated with the sauce.

Serve hot, garnished with grated Parmesan and fresh basil leaves.