Begin by boiling a large pot of salted water. Once the water is at a rolling boil, add the egg noodles and cook according to package instructions, usually around 8-10 minutes until al dente. Once cooked, drain the noodles in a colander and set aside while you prepare the sauce, allowing the steam to escape.

In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and diced onion, sautéing them for about 3-4 minutes until the onion becomes translucent and fragrant. Stir occasionally to avoid any browning.

Once the onions are ready, add the pre-cooked chicken, stirring well to combine with the sautéed garlic and onions. Cook for an additional 2-3 minutes.

Pour in the chicken broth, stirring to combine the mixture. Increase heat slightly to bring the sauce to a gentle simmer, about 2-3 minutes.

Lower heat to medium and stir in the cream and fresh thyme. Allow the sauce to simmer for another 5 minutes until it thickens slightly.

Add the drained egg noodles directly into the skillet, gently tossing them with the creamy sauce until they are thoroughly coated, about 1-2 minutes.

Taste the Chicken Pot Pie Pasta and season with salt, pepper, and optional red pepper flakes to your liking. Allow the dish to sit for a minute before serving.