Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through (about 6-7 minutes). Remove chicken and set aside.
Sauté Vegetables: In the same skillet, add the remaining olive oil, chopped onion, and garlic. Sauté until the onion becomes soft and translucent (about 3-4 minutes).
Add Stock and Noodles: Pour in the chicken stock and bring to a boil. Add the egg noodles, thyme, and parsley. Stir well and let the noodles cook according to the package directions (usually 8-10 minutes).
Combine Ingredients: When the noodles are nearly done, stir in the cooked chicken and heavy cream. Add the peas or carrots if desired. Simmer for 2-3 minutes until the sauce thickens and everything is heated through.
Serve: Garnish with parmesan cheese and fresh parsley if desired. Serve warm!
Serving and Storage Tips:
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