Sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.
In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin.
Add in marinara sauce and stir. Then add in heavy cream. Let the sauces simmer for about 10 minutes.
To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake.