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In a large saucepan or medium stockpot, bring the chicken broth and minced garlic to a boil. Add the dried tarragon and the lemon juice.
Break the dried pasta in half and then add it to the seasoned broth. Cover and reduce the heat to medium. Stir occasionally to keep the pasta from sticking.
While pasta is cooking, steam (or boil) the peas according to the package directions. Set aside.
When the pasta is al dente (do not drain), remove from heat and add the cream and lemon zest to the pasta, stirring to evenly coat the spaghetti.
Next, add the chicken and steamed peas. Stir or toss thoroughly to ensure everything is evenly coated. Serve immediately.
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