Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add spaghetti or fettuccine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

Sear the Chicken: Heat a skillet over medium-high heat and add a splash of olive oil. Season chicken breasts with salt and pepper and sear for 6-7 minutes on each side until golden brown. Let chicken rest on a cutting board.

Add Bacon and Garlic: In the same skillet, reduce heat to medium and add diced bacon. Cook for 5-7 minutes until crispy, stirring occasionally. Add minced garlic and sauté for 30 seconds until fragrant.

Create the Sauce: Lower heat to medium-low, pour in heavy cream into the skillet with bacon and garlic. Whisk in Parmesan cheese until a smooth sauce forms, about 2-3 minutes.

Combine Ingredients: Slice rested chicken into strips and return to the skillet along with drained pasta. Toss together, adding reserved pasta water until desired creaminess is achieved.

Garnish and Serve: Transfer carbonara to serving plates, garnish with parsley and sprinkle with extra Parmesan if desired. Serve hot.