In a large pot of salted boiling water, cook the fettuccine according to package directions until al dente.

Drain, reserving 1/2 cup of pasta water, and return to the pot.

Meanwhile, in a large skillet over medium heat, cook the chopped bacon for about 5 minutes until crispy.

Add minced garlic and cook until fragrant, about 2-3 minutes more.

Transfer the bacon to a bowl and drain off half of the fat from the skillet.

Season the chicken strips generously with salt and pepper, then add them to the skillet over medium-high heat.

Cook, flipping halfway through, until no longer pink, about 10 minutes.

Reduce the heat to low and return the cooked bacon to the skillet.

Toss to combine, then add the cooked pasta and toss until well combined.

In a small bowl, beat together the eggs, Parmesan cheese, and chopped parsley.

Season with salt and pepper.

Pour the egg mixture over the pasta and toss until the pasta is coated.

Add a couple of tablespoons of pasta water and toss again until creamy.

Add more pasta water as needed.

Garnish the creamy chicken carbonara with additional Parmesan cheese and parsley.

Serve immediately and enjoy!