Cook the Pasta: Bring a pot of salted water to a boil and cook the egg noodles until just al dente, following package instructions. Drain, toss with a little butter if desired, and set aside to prevent sticking.

Prepare and Season the Chicken: Season chicken breasts evenly with salt, pepper, and half the thyme (reserving the rest for the sauce). Pat dry to ensure a good sear.

Sear the Chicken: In a large skillet over medium-high heat, heat the olive oil. Sear the chicken for about 5–7 minutes per side until a golden crust forms and cooked through. Remove from the pan and rest on a plate.

Build the Sauce: In the same skillet, reduce the heat to medium. Add the butter and let it melt, swirling to coat the pan. Add the minced garlic and sauté until fragrant (about 1–2 minutes), being careful not to burn it.

Add Herbs and Broth: Stir in the remaining thyme, dried parsley, and pour in the chicken broth. Simmer for 3–5 minutes to reduce slightly and let flavors deepen.

Enrich with Cream: Lower the heat to medium-low, slowly pour in the heavy cream, and stir until the sauce thickens and becomes silky—about 2 minutes.

Toss in Noodles: Return the noodles to the pan, gently stirring them into the sauce so each strand is coated in buttery goodness.

Finish and Serve: Slice the rested chicken and lay it atop the buttery noodles. Garnish with fresh parsley, grated Parmesan, and a sprinkle of red pepper flakes if desired. Serve immediately while steaming hot.