Make the pasta dough: Create a well with the flour on a clean work surface. Crack the eggs into the center and add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.

Roll and cut the pasta: Divide the dough into four equal portions. Using a pasta machine or rolling pin, roll each portion to your desired thickness. Cut into fettuccine or tagliatelle shapes using a pasta cutter or sharp knife. Dust with flour to prevent sticking.

Cook the chicken: While the pasta dough rests, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.

Create the creamy sauce: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.

Combine everything: Cook the fresh pasta in boiling salted water for 2-3 minutes until al dente. Drain and add to the skillet with the creamy sauce. Return the cooked chicken to the pan and toss everything together until well coated. Garnish with fresh parsley and additional Parmesan.