Make the pasta dough: On a clean surface or in a large bowl, create a well with the flour. Crack the eggs into the center, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead for 5-7 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.

Roll and cut pasta: Divide the dough into 4 portions. Using a rolling pin or pasta machine, roll each portion into thin sheets. Cut into desired pasta shape (fettuccine, tagliatelle, or pappardelle work well). Dust with flour to prevent sticking.

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

Prepare sauce: In the same skillet, add garlic and cook for 1 minute until fragrant. Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese and Italian seasoning. Cook until slightly thickened, about 3-4 minutes.

Cook pasta and combine: Bring a large pot of salted water to boil. Cook fresh pasta for 2-3 minutes until al dente. Drain and add to the cream sauce along with the cooked chicken. Toss to combine and heat through. Garnish with fresh parsley and extra Parmesan.