Creating Creamy Chicken Carbonara is simple when you follow these steps:

1. Cook Pasta: In a large pot, bring salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

2. Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until golden brown and cooked through (about 7-10 minutes). Season with salt and black pepper.

3. Add Pancetta: Add the pancetta to the skillet and cook until crispy, about 3-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

4. Prepare Sauce: In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, and some salt and black pepper.

5. Combine Ingredients: Reduce the heat to low. Add the drained pasta to the skillet and toss it together with the chicken, pancetta, and garlic. Pour the egg and cream mixture over the pasta, stirring quickly to combine. Make sure to add a bit of reserved pasta water if the sauce is too thick.

6. Thicken Sauce: Continue cooking for 2-3 minutes on low heat until the sauce thickens and coats the pasta. Be careful not to scramble the eggs.

7. Adjust Seasoning: Taste and adjust seasoning with more salt and pepper if necessary.

8. Serve Immediately: Remove from heat and garnish with chopped parsley and additional Parmesan cheese before serving.