Cook the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet or pan over medium-high heat. Cook chicken for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove and set aside.
Make the Sauce: In the same pan, add minced garlic and sauté for 1 minute until fragrant. Stir in chicken broth and heavy cream, bringing to a gentle simmer.
Cook the Noodles: Add egg noodles directly into the sauce. Stir well, cover, and cook for 10–12 minutes (stirring occasionally) until noodles are tender and sauce thickens.
Finish the Dish: Stir in butter until melted. Return chicken to the pan and spoon sauce over the top. Simmer for 2 minutes to blend flavors.
Serve: Garnish with chopped parsley and Parmesan if desired. Serve hot.
