Begin by removing the chicken breasts from the refrigerator 15-20 minutes prior to cooking. This helps the meat cook evenly. Pat each piece dry and generously season with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and sear for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.

While chicken cooks, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions (6-8 minutes), reserving 1 cup of pasta water before draining.

Remove cooked chicken from skillet, let rest. In the same skillet, lower heat, add unsalted butter and let melt. Add minced garlic, sauté for 1 minute. Pour in chicken broth and heavy cream, stirring to create a smooth sauce.

After 3-4 minutes, add drained noodles to the skillet. Toss in creamy sauce, adding reserved pasta water as needed to reach desired consistency.

Slice chicken and arrange over buttery noodles. Garnish with chopped parsley and serve immediately.