Begin by bringing a large pot of well-salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, carefully reserve 1/2 cup of the pasta water, then drain the fettuccine and return it to the pot, keeping it warm and ready for the Chicken Carbonara.

In a large skillet, heat over medium-low and add the turkey bacon strips. Cook for about 5 minutes, or until they become irresistibly crispy and browned. Next, add the minced garlic and sauté for another 30 seconds, just until fragrant. Remove the bacon and garlic mixture from the skillet, leaving some rendered fat behind.

Increase the skillet's heat to medium-high and add the seasoned chicken strips. Cook the chicken for 8-10 minutes, turning occasionally, until golden and fully cooked through. Once done, remove the chicken from the skillet, letting it rest briefly before slicing into bite-sized pieces.

Lower the heat to medium and return the cooked bacon and garlic mixture back into the skillet. Add the sliced chicken along with the warm fettuccine, tossing everything gently to combine.

In a separate bowl, whisk together the large eggs, freshly grated Parmesan cheese, and chopped parsley, adding a pinch of kosher salt and freshly ground black pepper to taste. Carefully remove the skillet from the heat, then pour the egg mixture over the pasta, tossing swiftly to coat everything.

Take the reserved pasta water and add it gradually to the skillet, mixing thoroughly until you achieve your desired sauce consistency.

Immediately plate your Chicken Carbonara, and sprinkle extra Parmesan cheese and fresh parsley on top.