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Whisk together the eggs, parmesan, heavy cream and ½ teaspoon pepper in a medium bowl. Set aside.
Cook the bacon in a large skillet over medium heat, stirring frequently, until crispy and the fat has rendered, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate.
Increase the heat to medium-high. Add the chicken to the drippings in the skillet, season with the salt and remaining ½ teaspoon pepper and cook, tossing occasionally, until browned and cooked through, 6 to 8 minutes. In the last minute of cooking, stir in the garlic. Transfer the chicken to a plate; do not wipe out the skillet.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute. Reserve 1 cup cooking water, then drain.
Immediately add the hot pasta and peas to the skillet off the heat. Pour in the egg mixture and quickly toss with tongs, adding 2 to 3 tablespoons of the reserved cooking water, until the sauce is creamy. If the sauce is too thick, add more of the reserved cooking water. If it’s too thin, cook over low heat until thickened.
Stir in the bacon and chicken. Garnish with parsley, pepper and parmesan.