1. Bring a large pot of salted water to a boil over high heat on the stove. Once boiling, add the pasta and cook until the noodles are al dente, about 7-8 minutes. Drain the noodles, reserving about 1/4 cup fo the pasta water for later. Set the pasta aside.
2. In a large skillet, melt the butter and then add the diced onion, cooking it until softened, about 4-5 minutes. Add in the diced carrots and frozen peas, and cook for an additional 5-6 minutes or until the carrots are fork tender. Next, add the garlic, fresh thyme, salt and pepper and cook for another minute.
3. With the heat on low, sprinkle in the flour, salt and pepper. Stir to combine, then slowly add in the broth and cream. Bring the mixture to a gentle boil, then turn the heat down to a simmer and allow the mixture to thicken. Next, add in the diced chicken and stir to combine.
4. Add the cooked noodles and stir to combine. If you find the pasta is too thick, add in a splash of the reserved pasta water and then continue to stir. Top with extra pepper and enjoy!

Leftovers can be stored in an airtight container, in the fridge, for 2-3 days. It can also be stored in the freezer for up to 2 months. Thaw overnight and reheat in the oven or heat straight from frozen.