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Heat olive oil in a large deep skillet over medium-high heat.
Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes. Remove chicken and set aside.
Reduce heat to medium. Add butter and sauté garlic for 1 minute until fragrant.
Pour in chicken broth and heavy cream. Stir in Italian seasoning, salt, and pepper.
Add egg noodles, pressing them into the liquid. Bring to a boil, then reduce heat to low and cover.
Simmer for 8–10 minutes, stirring occasionally, until noodles are tender and sauce thickens.
Return chicken to skillet and stir in Parmesan cheese. Cook 2–3 minutes until sauce coats chicken and noodles.
Garnish with parsley and serve warm.