Creamy Chicken Carbonara: A Deliciously Rich Pasta Dish

Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to the package instructions. Once done, reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
Cook the Chicken: While the pasta is cooking, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Slice the chicken into strips and set aside.
Prepare the Sauce: In a large bowl, whisk together the eggs, egg yolk, Parmesan cheese, and black pepper until smooth and well combined.
Combine Pasta and Sauce: Add the hot, drained pasta to the skillet (off the heat) with a small splash of reserved pasta water to loosen the sauce. Quickly pour the egg mixture over the pasta, tossing vigorously to combine until the sauce becomes creamy. Add more pasta water if necessary to achieve the desired creaminess.
Add the Chicken: Gently toss in the sliced chicken, ensuring everything is evenly coated with the creamy sauce.
Serve: Divide the Chicken Carbonara into serving plates. Garnish with extra Parmesan and freshly ground black pepper if desired, then serve immediately.
Serving and Storage Tips: