One-Pan Chicken with Buttered Noodles

Sear the Chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Generously season the chicken breasts on both sides with salt and pepper. Add the chicken to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Transfer the chicken to a plate and set aside.

Aromatics & Liquids: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth and heavy cream, using a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.

Cook the Noodles: Add the dry egg noodles directly to the simmering liquid, pressing them down gently so they are mostly submerged. Cover the skillet with a tight-fitting lid. Let cook for 8-10 minutes, or until the noodles are tender and most of the liquid is absorbed.

Make it Creamy: Remove the lid and stir in the butter and grated Parmesan cheese until melted, creating a rich, glossy sauce.

Finish and Serve: Return the cooked chicken breasts (and any resting juices) to the skillet, nestling them into the noodles to warm through for 1-2 minutes. Garnish generously with fresh parsley and serve warm.