Prepare the Chicken

1. Season the Chicken: Start by seasoning both sides of the chicken breasts with salt and pepper. You can also add a pinch of garlic powder or dried herbs if you want to kick up the flavor.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the chicken breasts and cook for about 6-7 minutes per side, or until the chicken is fully cooked through and reaches an internal temperature of 165°F. Remove the chicken from the pan and set it aside to rest. Once cooled slightly, slice it into strips or bite-sized pieces.

Cook the Pasta

1. Boil the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Reserve 1/2 cup of pasta water before draining the pasta. Set aside.

Make the Carbonara Sauce

1. Cook the Bacon: In the same skillet you used for the chicken, add the chopped bacon and cook over medium heat until crispy, about 4-5 minutes. Remove the bacon from the pan and set aside on a paper towel-lined plate to drain excess grease.
2. Sauté the Garlic: In the remaining bacon grease, add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to burn it!
3. Combine Eggs and Cream: While the garlic is sautéing, whisk together the eggs, heavy cream, and grated parmesan cheese in a bowl until smooth and well-combined. Set aside.

Bring It All Together

1. Toss the Pasta: Add the drained pasta to the skillet with the garlic and bacon grease. Toss the pasta to coat it in the flavorful bits from the pan. If the pasta looks dry, add a bit of the reserved pasta water, a tablespoon at a time, until it’s coated and smooth.
2. Add the Creamy Sauce: Reduce the heat to low. Slowly pour the egg and cream mixture into the skillet with the pasta, stirring constantly to prevent the eggs from scrambling. The heat from the pasta will cook the sauce, creating a smooth, creamy coating. Keep stirring until the sauce thickens slightly and coats the pasta.
3. Add the Chicken and Bacon: Toss the sliced chicken and crispy bacon back into the skillet and give everything a good stir to combine. Season with additional salt and pepper to taste.

Serve and Garnish

1. Plate the Pasta: Serve the Chicken Carbonara on individual plates, making sure to spoon plenty of the creamy sauce over the top.
2. Garnish: Sprinkle fresh parsley and extra parmesan cheese on top for a burst of color and added flavor.