Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season both sides of the chicken breasts with salt and pepper.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Once done, remove the chicken from the skillet and set aside on a plate.
Prepare the Noodles:
In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
Stir in 2 cups of chicken broth and 1 cup of heavy cream. Bring to a simmer.
Once simmering, add in the 8 oz of egg noodles. Stir the noodles into the broth mixture, making sure they’re evenly submerged.
Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
Combine the Ingredients:
Stir 3 tablespoons of butter into the noodles, allowing it to melt completely and make the sauce creamy.
Add in the 1/4 cup of grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
Taste and adjust seasoning with additional salt and pepper if needed.
Return the Chicken:
Place the cooked chicken breasts back into the skillet on top of the noodles. Let the chicken heat through for 2-3 minutes.
If you like, slice the chicken breasts into strips and mix into the noodles for easier serving.
Serve:
Garnish with freshly chopped parsley for a pop of color and added freshness.
Serve the chicken and buttered noodles warm, and enjoy!
