1. Heat olive oil in a deep skillet over medium-high heat until shimmering.

2. Add chicken cutlets in a single layer and cook 3 to 4 minutes per side until golden brown, then remove and set aside.

3. Reduce heat to medium, add butter and let melt, then stir in minced garlic and red pepper flakes and cook until fragrant.

4. Pour in chicken broth to deglaze the pan, scraping up browned bits, then return chicken to the skillet.

5. Stir in heavy cream and bring to a gentle simmer, then whisk in Parmesan cheese until sauce is smooth.

6. Add uncooked egg noodles, stirring to coat and prevent sticking, and simmer 8 to 10 minutes until noodles are tender.

7. If sauce becomes too thick before noodles are done, add extra broth to reach desired consistency.

8. Taste and adjust seasoning with salt, pepper, and Italian seasoning as needed.

9. Garnish with chopped parsley before serving.