In a large pot over medium heat add the butter. Once melted add the onion, celery, and carrots. Cook until the veggies are soft and onions are translucent; 5-7 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.
Sprinkle in flour and sauté with veggies and garlic. Add chicken broth, half and half (cream), and dried spices. thyme. Stir to combine.
Add the shredded chicken. Once the mixture begins to boil add pasta noodles and reduce heat to a simmer. Allow to cook uncovered (no lid) for 10-12 minutes, until pasta is al dente, and most of the liquid has been absorbed, stirring every few minutes.
Remove from heat and fold in thawed peas, mixing until everything is fully combined. Garnish with the chopped parsley (optional). Serve and enjoy.