1. Season chicken breasts with salt and pepper on both sides.

2. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.

3. Add chicken and cook until golden and cooked through, 4–6 minutes per side. Remove and keep warm.

4. Lower heat to medium, melt remaining 1 tablespoon butter in the same skillet, and stir in garlic.

5. Cook garlic for 30 seconds to 1 minute until fragrant.

6. Pour in chicken broth, scraping up any browned bits. Simmer for 2–3 minutes.

7. Add cream and Italian seasoning. Let it simmer until the sauce slightly thickens. Adjust seasoning.

8. Meanwhile, cook egg noodles in salted boiling water until just tender. Drain and toss with 2–3 tablespoons butter.

9. Return chicken to skillet and spoon some sauce over the top. Warm through for 2–3 minutes.

10. To serve, place buttered noodles on plates, top with chicken, drizzle with sauce, and garnish with parsley and Parmesan if desired.