Begin by boiling a large pot of salted water. Add 8 oz of spaghetti or fettuccine and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the pasta, but remember to reserve a cup of the starchy pasta water for later use.

Season 3 boneless, skinless chicken breasts with salt and pepper for flavor. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest while you prepare the next steps.

In the same skillet used for the chicken, add 6 oz of thick-cut bacon, diced into small pieces. Cook over medium heat until the bacon is crispy and has released its flavorful fat, about 5-7 minutes. Once crispy, add 4 cloves of minced garlic, stirring for about 30 seconds until fragrant.

Lower the heat to medium-low and pour in 1 cup of heavy cream. Whisk in 1 cup of freshly grated Parmesan cheese until it combines smoothly into a rich, creamy sauce. Look for a velvety consistency during this process.

Slice the cooked chicken into bite-sized pieces and return it to the skillet, along with the drained pasta. Toss everything together gently, incorporating the crispy bacon and creamy sauce. Gradually add reserved pasta water, a few tablespoons at a time, until the desired creaminess is achieved.

Serve your Creamy Carbonara with Crispy Chicken and Bacon in bowls. Garnish with chopped fresh parsley for a pop of color and sprinkle additional Parmesan cheese on top for extra flavor. Enjoy!