Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chicken broth, heavy cream, Parmesan cheese, cream cheese, garlic, and thyme. Stir until the cheeses are melted and the sauce is smooth.
Return the chicken to the skillet, spooning the sauce over the top. Cover and simmer on low heat for about 10 minutes, allowing the flavors to meld.
Meanwhile, cook the angel hair pasta according to package instructions. Drain and set aside.
Serve the chicken and sauce over the cooked pasta, garnishing with chopped parsley.
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Variations & Tips
For a bit of a kick, add a pinch of red pepper flakes to the sauce. You can also substitute the chicken with shrimp or turkey for a different protein option. If you’re looking to add some vegetables, consider tossing in some sautéed mushrooms or spinach to the sauce. For a lighter version, use half-and-half instead of heavy cream, and reduce the amount of Parmesan cheese.
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