Sauté Vegetables: In a large pot, sauté carrots, onions, celery, salt, pepper, and red pepper flakes with butter until fragrant.
Add Garlic and Spices: Stir in garlic and olive oil and sauté until fragrant. Add flour and cook for a few minutes, stirring constantly.
Create the Base: Pour in water and whisk until smooth. Bring to a boil.
Simmer with Sazón and Chicken: Add Sazón packet, bay leaves, and chicken breasts. Half Cover and simmer until chicken is cooked through (internal temperature of 165°F).
Shred and Combine: Remove chicken and shred. Return to pot.
Add Cream and Simmer: Stir in heavy cream. Bring to a simmer and cook for 5-10 minutes to thicken.
Finish and Serve: Season with salt and pepper. Add chopped parsley. Bring to a boil and add egg noodles. Cook according to package directions.