In a large mixing bowl, combine the flour and a pinch of salt. Create a well, add eggs, and mix until a shaggy dough forms. Knead for 8-10 minutes and let rest for 30 minutes.

Divide the dough into four portions and roll out each to desired thickness, dusting with flour. Cut into strips.

Bring a pot of salted water to boil, add pasta, and cook for 2-3 minutes until they float. Drain and reserve some pasta water.

Heat olive oil in a skillet, add minced garlic, and sauté until fragrant. Pour in heavy cream and simmer for 5 minutes.

Add cooked chicken and Parmesan cheese to the skillet, stirring until melted. Season with salt and pepper.

Mix cooked pasta with the sauce in the skillet, adjusting thickness with reserved pasta water. Cook for another minute.

Plate the pasta, garnish with parsley, and serve immediately.