In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.

Add the minced garlic and cook for an additional minute, until fragrant. Stir in the chicken thighs, seasoning them with salt and black pepper. Cook until the chicken is browned on all sides, about 6-8 minutes.

Pour in the chicken broth and bring to a gentle simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces. Return the sliced chicken to the skillet.

Stir in the heavy cream, dried thyme, and dried parsley. Allow the mixture to simmer for another 5 minutes, letting the sauce thicken slightly.

Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.

Add the cooked noodles and frozen peas to the creamy chicken mixture. Stir gently to combine, ensuring that the noodles are well coated with the sauce.

Finally, sprinkle in the grated Parmesan cheese, mixing until melted and fully incorporated. Adjust the seasoning with additional salt and pepper if needed.