Creamy Loaded Chicken Carbonara

Fry bacon in a large skillet over medium heat until crispy, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Discard excess fat, keeping 2 tablespoons of the bacon drippings in the skillet.

Season chicken breasts with salt and pepper. In the same skillet, heat 1 tablespoon of bacon drippings over medium heat. Cook chicken until fully cooked and juices run clear, around 5 minutes per side. Ensure the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing, then set aside.

Add the remaining bacon drippings to the skillet and heat over medium until shimmering. Sauté garlic and black pepper for about 30 seconds, then pour in the wine and simmer until the sauce thickens, about 2 minutes. Remove from heat.

In a bowl, whisk together Parmesan cheese and eggs. Gradually pour the wine mixture into the egg mixture while whisking to combine.

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 12 minutes, stirring occasionally. Reserve 1/2 cup of pasta water for later use.

Place the peas in a colander. Drain the pasta and peas together in the colander, then return to the pot. Add the cooked bacon, sliced chicken, and wine mixture to the pasta, stirring to combine. If needed, thin the sauce with the reserved pasta water.