Bring a large pot of salted water to a boil.
Cook noodles according to package instructions until al dente.
Drain and set aside.
Season chicken with salt, pepper, and paprika.
In a large skillet, heat 1 tbsp butter over medium-high heat.
Add chicken pieces and cook 5–7 minutes until golden and cooked through.
Remove chicken and set aside.
In the same skillet, melt remaining butter.
Add onion and garlic, sauté 2–3 minutes until soft.
Sprinkle in flour and whisk for 1 minute.
Slowly pour in chicken broth, whisking to avoid lumps.
Stir in heavy cream, cheese, and thyme. Cook 3–4 minutes until sauce thickens.
Season with salt and pepper to taste.
Add cooked chicken and drained noodles to the sauce.
Stir until everything is evenly coated and heated through.
Garnish with fresh parsley if desired.
Serve hot for a comforting, creamy meal.
