Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook 5–6 minutes per side until golden and fully cooked. Remove and set aside.

Lower the heat slightly. Add minced garlic and cook for 1 minute, stirring until fragrant but not browned.

Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer.

Add noodles directly to the skillet. Cover and cook for 8–10 minutes, stirring occasionally, until tender and the sauce thickens.

Stir in butter and Parmesan until melted and creamy.

Slice or chop the chicken, return to skillet, and stir to heat through—about 2–3 minutes.

Turn off heat. Garnish with parsley if desired. Serve hot, family-style.