Start by creating your pasta dough. In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and crack in 2 large eggs along with 1 tablespoon of olive oil. Use a fork to slowly incorporate the flour into the eggs, until the mixture begins to form a shaggy dough. Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.

Once your dough is kneaded, shape it into a ball and wrap it in plastic wrap. Let it rest for 20-30 minutes at room temperature. This step allows the gluten to relax, making it easier to roll out the dough later.

After resting, divide the dough into four equal portions. Roll one portion out on a floured surface or using a pasta machine to your desired thickness—about 1/16 inch works great.

Use a sharp knife or a pasta cutter to slice the sheets into your preferred shape, such as fettuccine or tagliatelle. Dust the cut pasta with a little flour to keep the strands separate.

Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add your freshly cut pasta and stir gently. Cook for about 2-4 minutes, or until the pasta floats and is al dente.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced cloves of garlic and sauté for 1-2 minutes until fragrant. Pour in 1 cup of heavy cream, stir to combine, and bring to a gentle simmer. Gradually mix in ½ cup of freshly grated Parmesan cheese.

Once your sauce is ready, add the drained pasta directly into the skillet with the creamy garlic sauce. Toss everything together on low heat for about 1 minute.

Plate your creamy garlic Tuscan chicken pasta in generous portions. Garnish with fresh basil and cracked black pepper.