Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 2 chicken breasts with salt and pepper, place them in the hot oil, and cook for 5-6 minutes on each side until golden brown and cooked through.

Remove the chicken from the pan and set aside, keeping it warm.

In the same skillet, add 2 minced garlic cloves and sauté for about 30 seconds until fragrant.

Pour in 1 cup of chicken broth and 1 cup of heavy cream and stir while bringing to a simmer. Allow it to bubble gently for 2-3 minutes.

Add 8 ounces of egg noodles to the sauce, cover the skillet, and cook for 8-10 minutes, stirring occasionally.

Once the noodles are cooked, stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese.

Slice the seared chicken and return it to the skillet to warm through for 1-2 minutes. Garnish with freshly chopped parsley before serving.