Drop the potatoes in boiling water and cook until just fork tender, about 8 minutes. Drain, set aside, and keep warm.

In a sauté pan set over medium-high heat, warm 2 tablespoons of the olive oil for 1 minute. Add the chicken breasts and sauté, turning them twice, until they are cooked through. Set the chicken breasts aside and keep them warm.

In a serving bowl large enough to hold all of the pasta after it is cooked, combine the remaining olive oil, garlic, oregano, rosemary, parsley, peas, and ground pepper.

In a large pot of boiling salted water, cook the pasta until it is al dente. Drain it thoroughly. While it is still hot turn the pasta out into the serving bowl. Add the reserved potatoes and chicken and toss to combine. Serve at once.