Create a well with the flour on a clean work surface. Crack the eggs into the center and add the olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.

Divide the dough into quarters and roll each piece through a pasta machine or roll thinly with a rolling pin. Cut into your preferred pasta shape - fettuccine works beautifully. Dust with flour to prevent sticking.

Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and Italian seasoning, bringing to a gentle simmer.

Meanwhile, cook the fresh pasta in a large pot of salted boiling water for 2-3 minutes until al dente.

Return the cooked chicken to the skillet with the sauce. Stir in Parmesan cheese until melted and smooth. Drain the pasta and add it directly to the skillet, tossing to coat evenly with the creamy sauce.