Prepare the Dough: On a clean surface, mound 2 cups of all-purpose flour and make a well in the center. Add 2 large eggs, a pinch of salt, and a tablespoon of olive oil into the well. Mix until a shaggy dough forms. Knead for 5-7 minutes, then let rest for 20 minutes.

Roll Out the Pasta: Divide the dough into four pieces. Roll out each piece to about 1/16 inch thickness and cut into desired shapes.

Cook the Pasta: Boil salted water and cook fresh pasta for 2-4 minutes. Reserve some pasta water before draining.

Sauté the Chicken: Heat olive oil in a skillet, add chicken pieces, and cook for 5-7 minutes until golden brown. Set aside, keeping juices.

Make the Creamy Garlic Sauce: Sauté minced garlic in the skillet, add heavy cream, simmer until thickened. Stir in Parm cheese.

Combine and Serve: Toss cooked pasta and chicken in the sauce, add fresh herbs, serve immediately garnished with cheese.