Season the chicken breasts with salt, pepper, and garlic powder on both sides, ensuring even flavor.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown. Remove the chicken and set aside.

Melt the butter in the same skillet, then add minced garlic and sauté for 30-60 seconds.

Pour in the chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.

Add the uncooked egg noodles to the pan, pressing them into the liquid. Cover and simmer for 8-10 minutes until tender.

Stir in the grated Parmesan cheese and dried parsley until the cheese melts into the sauce.

Slice the cooked chicken and return it to the pan. Gently fold everything together.

Let sit for 2-3 minutes off the heat before serving. Garnish with freshly chopped parsley.