2boneless, skinless chicken breasts(300-400 grams) cut into 1" pieces
2teaspoonsminced garlic(about 3 cloves)
½cupheavy whipping cream
¼cupshredded Parmesan cheese
Bring a large pot of salted water to a boil and add the spaghetti. Cook the spaghetti to al dente according to the package instructions.
Meanwhile, cook the bacon in a large skillet over medium-high heat until browned. Remove with a slotted spoon and set on paper towel to drain.
In the same skillet, cook the onion until softened. Add the chicken pieces and cook until done, about 5-7 minutes on medium high heat (checking that the internal temperature is 165 degrees F with a meat thermometer is the best way to know if it's done).
Add the garlic to the chicken and cook 1 minute. Turn off the heat but leave the skillet on the stove.
Drain the spaghetti, reserving 1 cup pasta water, and add pasta to the pan.
In a medium bowl, whisk together eggs, cream, Parmesan, salt and pepper.
Add bacon and egg mixture to pan, stir in ¼ cup pasta water and continue stirring and adding pasta water until the sauce comes together. If desired, you can turn the skillet on to medium-low heat to cook the sauce, though there is enough heat in the pan to cook the eggs.
Serve with fresh Parmesan and fresh chopped parsley if desired.