Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain them well and set aside while you prepare the rest.

Season the chicken pieces evenly with salt and black pepper, tossing gently so every chunk is coated.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken in a single layer and let it cook undisturbed for a few minutes to develop a light golden color. Stir occasionally and cook until fully done. Transfer the chicken to a plate and keep it nearby.

Reduce the heat to medium and melt the butter in the same skillet, scraping up any flavorful bits left behind.

Stir in the minced garlic and cook briefly, just until fragrant.

Sprinkle in the ranch seasoning, then slowly pour in the milk and heavy cream, stirring to combine everything smoothly.

Let the mixture simmer gently for several minutes, allowing it to thicken slightly.

If using, add the shredded cheddar and stir continuously until it melts into a creamy, rich sauce.

Toss the cooked noodles into the skillet, turning them through the sauce so they’re evenly coated.

Return the cooked chicken to the pan and gently fold it into the noodles.

Let everything simmer together for 2 to 3 minutes, just until the sauce thickens and clings nicely to the chicken and noodles.