Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, about 6 to 8 minutes. Transfer to a bowl.

Heat 1 tablespoon olive oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.

Cook diced bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave the grease in the skillet.

Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons olive oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.

In a bowl, mix together heavy cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper until well combined.

Sauté diced onion in the leftover bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.

Add the cream mixture to the skillet. Reduce the heat and simmer until the sauce begins to thicken, about 3 to 5 minutes.