Creamy Chicken Carbonara

Ingredients:

• 12 oz pasta (spaghetti, fettuccine, or penne)

• 1 lb boneless skinless chicken breasts, diced

• Salt and pepper to taste

• 2 tablespoons olive oil

• 4 oz pancetta or bacon, diced

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 2 large eggs

• 1 teaspoon Italian seasoning

• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.

2. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden and cooked through. Remove and set aside.

3. In the same skillet, cook pancetta/bacon until crispy. Add garlic and sauté 1 minute.

4. Reduce heat to low. Whisk together heavy cream, Parmesan, eggs, and Italian seasoning in a bowl. Slowly add to the skillet, stirring constantly to prevent scrambling.

5. Toss cooked pasta and chicken in the creamy sauce. Add reserved pasta water a little at a time if needed to thin the sauce.

6. Serve immediately, garnished with fresh parsley and extra Parmesan.