Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast, seasoning it with salt, pepper, and half of the Italian seasoning. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer. Add egg noodles, remaining Italian seasoning, and a pinch of salt and pepper. Stir to ensure noodles are submerged.
Cover skillet with lid and cook noodles for 8-10 minutes, stirring occasionally to prevent sticking, until noodles are tender and have absorbed the liquid.
Stir in grated Parmesan cheese until melted and creamy. Return cooked chicken to skillet, tossing to coat and heat through.
Remove skillet from heat. Sprinkle chopped fresh parsley on top. Serve immediately and enjoy.
