Bring a large pot of salted water to a boil and cook egg noodles according to package directions until al dente.

While noodles cook, heat olive oil in a large skillet over medium-high heat.

Season chicken cubes with salt and pepper, then sear in the skillet until browned and cooked through (about 5-7 minutes). Remove chicken and set aside.

Reduce heat to medium. Melt butter in the same skillet, scraping up any browned bits from the chicken.

Add minced garlic to the butter and sauté for 1 minute until fragrant.

Drain noodles, reserving 1/4 cup of pasta water.

Add the cooked noodles and chicken back into the skillet with the garlic butter.

Toss to coat thoroughly, adding reserved pasta water if needed for consistency.

Stir in fresh parsley and Parmesan cheese before serving.