Start by boiling a large pot of salted water for the noodles.

In a separate large pot, heat the olive oil over medium-high heat.

Sauté the diced chicken until it's browned and cooked through, about 5-7 minutes.

Stir in the chopped onion and minced garlic, sauté until the onion becomes translucent, about 3-4 minutes.

Add the chicken broth to the pot and bring it to a simmer.

Once simmering, pour in the heavy cream.

Drain the noodles and add them to the sauce along with the frozen peas, stirring well to combine.

Add salt, pepper, and dried thyme if using, adjusting flavors to taste.

Dish up the creamy chicken and noodles into bowls and serve warm.