Start by cooking the thick-cut bacon in a large skillet over medium-high heat. Keep turning until it’s evenly crispy, which should take about 10 minutes. Set the cooked bacon on paper towels to drain, then chop it into bite-sized pieces.

While your bacon is cooling, bring a large pot of salted water to a boil. Cook the penne pasta until it’s al dente, about 8 minutes. Drain and set it aside, tossing it in a little olive oil to prevent sticking.

Using the same skillet, melt butter on low heat. Add minced garlic and pepper, and sauté until fragrant. Increase the heat to medium, toss in the chicken slices, and cook until fully done. You’ll know the chicken is ready when it’s white, juicy, and tender.

Reduce the heat and pour in the heavy cream, stirring to combine it with grated Parmesan-Romano and shredded Colby Jack cheese. Keep stirring until the sauce becomes creamy and all the cheese melts.

Whisk the beaten eggs into the creamy cheese mixture, stirring constantly to prevent scrambling. Add your cooked pasta and mix until every piece is coated in rich, silky sauce.

Finally, fold in the crispy bacon back into the dish and give it a good stir. Your chicken bacon carbonara is now ready to serve warm and delicious!