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Provide fettucine noodles.
Use chicken breast.
You need uncooked bacon diced.
Use garlic chopped.
Prepare prepared pesto.
Prepare shredded parmasean cheese.
Provide eggs beaten.
You need salt and pepper to taste.
You need olive oil.

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Season chicken breast to your liking (I like to use cajun season in addition to salt and pepper) cook in a saute pan with alittle olive oil until they cooked through.
Remove chicken and let rest.
Cook pasta according to package directions (reserve 1/4 cup of the cooking liquid once pasta in finished) drain and set aside.
In unclean sautee pan used to cook chicken add bacon.
While the bacon is cooking in a bowl combine eggs, parmasean cheese, pesto, and a dash of salt and pepper and whisk together...set aside.
Once the bacon has cooked through add garlic and saute.
add reserved pasta water and simmer for a second then toss pasta along with the bacon and garlic.
Remove from heat and add egg mixture....toss thouroughly...check seasonjng.
Add 1tsp of butter for richness (optional).
Slice chicken breast and toss with pasta then sprinkle additional parmasean as needed.

I have a deep love for classic spaghetti carbonara, the Roman dish of spaghetti tossed with crispy pork, lots of pecorino cheese, and a luxe egg sauce. A twist on the classic, chicken carbonara makes a wonderful mid-week dinner. This healthy take on Chicken Carbonara with bacon and asparagus atop a bed of roasted spaghetti squash for Delicious and healthy chicken carbonara served over nutrient-packed spaghetti squash. Chicken Carbonara - An authentic, restaurant-quality recipe for a classic Italian dish! So good, you'll think you are eating at an Italian restaurant!

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