1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle boil.
5. Add the egg noodles to the skillet, ensuring they are mostly submerged in the liquid. Cover and simmer for 8-10 minutes, stirring occasionally, until the noodles are tender.
6. Stir in the butter and Parmesan cheese until melted and creamy. Adjust seasoning with additional salt and pepper if needed.
7. Slice the cooked chicken and place it back in the skillet with the noodles.
8. Garnish with fresh parsley before serving, if desired.