Step 1: Season the cubed chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 2: Heat olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: While the chicken cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside.
Step 4: In the same skillet, reduce heat to medium. Add butter and let it melt. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 5: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Continue to simmer gently for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
Step 6: Return the cooked chicken to the skillet with the sauce. Add the drained egg noodles and toss everything together until the noodles and chicken are fully coated in the creamy sauce.
Step 7: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley, if desired, and serve hot.