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Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, sauté minced garlic until fragrant. Add chicken broth and heavy cream, then bring to a simmer. Add egg noodles, cover, and cook for 8–10 minutes until tender.
Stir in butter and Parmesan until fully melted and creamy. Return chicken to the skillet and simmer for a few minutes.
Garnish with fresh parsley if desired and serve warm.