Heat olive oil in a large skillet over medium-high heat.
Add diced chicken and cook until golden, about 5-7 minutes. Remove and set aside.
In the same skillet, add garlic and cook for 1 minute.
Add chicken broth and bring to a boil.
Add egg noodles and cook according to package directions, about 8-10 minutes.
Stir in heavy cream and return chicken to the skillet.
Add frozen peas and simmer for 3-4 minutes.
Stir in Parmesan cheese and season with salt and pepper.
Garnish with fresh parsley and serve immediately.