In a pot, add butter, carrots, onions, celery, salt, pepper, and crushed red pepper flakes. Sauté that for a few minutes. Add in the garlic, olive oil, and sauté that until fragrant. Shake in the flour and continuously move that around for a few minutes.

Then pour in the chicken broth and whisk that continuously for 3-5 minutes. Bring the pot to a boil, and add in the packets of sazon, the bay leaves, and the chicken breasts. Cover the pot halfway with the lid and let that continue to boil for about 10-15 minutes or until the chicken reaches the internal temperature of 165°F.

Once the chicken is cooked through, lower the pot to a simmer, remove the chicken, and shred it up. Once its shredded add it back to the pot.

Add in the heavy cream, bring then pot back to a boil, then lower it to a simmer, and let that simmer for 5-10 minutes to thicken up.

Then add in salt & pepper (to taste), the chopped parsley, and give that a stir. Bring the pot a boil and add in the egg noodles (let them boil according to the package directions).