Cook the Pasta:Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water and drain the rest.

Cook the Bacon:In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Keep the bacon grease in the pan.

Cook the Chicken:In the same skillet with the bacon grease, add 1 tablespoon of olive oil and the sliced chicken. Cook the chicken for 5-7 minutes until golden brown and fully cooked. Season with salt and pepper. Transfer the chicken to a plate and set aside.

Sauté the Garlic:In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it.

Prepare the Carbonara Sauce:In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, and black pepper until smooth.

Combine Pasta and Sauce:Add the cooked pasta to the skillet with the garlic. Remove the skillet from the heat, and immediately pour in the egg and cream mixture. Stir quickly to coat the pasta, allowing the residual heat to cook the eggs without scrambling them.

Add Chicken and Bacon:Toss the cooked chicken and crispy bacon back into the skillet with the pasta. If the sauce is too thick, add a little reserved pasta water to thin it out until you reach your desired consistency.

Serve:Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.