Heat olive oil and 1 tablespoon of butter in a large non-stick skillet over medium heat. Season the chicken breasts with salt, pepper, and paprika, then cook for 5–6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, melt another tablespoon of butter. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in chicken broth and milk, stirring to deglaze the pan and combine the flavors. Bring to a light simmer.
Add the egg noodles directly into the liquid, stirring occasionally to prevent sticking. Cook for 8–10 minutes until the noodles are tender and most of the liquid is absorbed. Stir in the remaining butter and Parmesan cheese until creamy and smooth.
Slice the cooked chicken and return it to the pan. Toss gently to coat the chicken in the creamy noodles. Taste and adjust seasoning if needed.
Garnish with chopped parsley and a sprinkle of red chili flakes if desired. Serve hot and enjoy your delicious one-pan chicken with creamy buttered noodles straight from the pan.
