Create a well with the flour on a clean surface. Crack the eggs into the center, add olive oil and salt. Gradually incorporate the flour into the wet ingredients using a fork, then knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.

Divide the dough into quarters. Roll each piece through a pasta machine or with a rolling pin until thin. Cut into fettuccine or tagliatelle strips. Dust with flour to prevent sticking.

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

In the same skillet, sauté onion and garlic until fragrant. Add chicken broth to deglaze the pan, then stir in heavy cream and Italian seasoning. Simmer until slightly thickened.

Bring a large pot of salted water to boil. Cook fresh pasta for 2-3 minutes until al dente. Reserve 1/4 cup pasta water before draining.

Return chicken to the sauce, add Parmesan cheese, and stir until melted. Toss with drained pasta, adding pasta water if needed to thin the sauce. Garnish with fresh parsley and extra Parmesan.