Cook the Egg Noodles

Bring a large pot of salted water to a boil.

Cook the egg noodles according to package directions.

Drain, toss with 1 tablespoon butter, and set aside.

Cook the Chicken

Season the chicken strips with salt, black pepper, and garlic powder.

Heat olive oil and butter in a large skillet over medium-high heat.

Add the chicken and sear for 4-5 minutes per side until golden brown and cooked through.

Remove from the skillet and set aside.

Make the Garlic Parmesan Sauce

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the chicken broth, scraping the bottom of the pan to deglaze and absorb all the flavors.

Stir in the heavy cream, Italian seasoning, red pepper flakes (if using), Parmesan cheese, salt, and black pepper.

Simmer for about 2 minutes, stirring occasionally, until the sauce thickens slightly.

Combine & Serve

Return the cooked chicken to the skillet and add the egg noodles.

Toss everything together until fully coated in the creamy sauce.

Garnish with fresh parsley and extra Parmesan cheese.