Four-Cheese Chicken Carbonara Delight

Place bacon in a large skillet and cook over medium-high heat, turning occasionally until crispy and evenly browned, about 10 minutes. Drain on paper towels, then chop into small pieces once cool enough to handle.

Bring a large pot of salted water to a boil. Add the penne pasta and a drizzle of olive oil, cooking until tender but firm to the bite, about 8 minutes. Drain the pasta.

While the pasta cooks, melt butter in a large, deep skillet over low heat. Add the chopped bacon, garlic, and 1 teaspoon of pepper, sautéing for 2 to 3 minutes until fragrant. Increase heat to medium, add the chicken, and cook until fully cooked through, about 5 to 7 minutes.

Add the heavy cream, Parmesan-Romano cheese, and the remaining 2 teaspoons of pepper to the skillet. Stir and cook until everything is heated through, about 3 minutes. Then add the Colby-Jack cheese and stir until it melts. Stir in the beaten eggs and bring to a gentle simmer. Add the drained pasta and toss until the pasta is thoroughly coated in the creamy sauce.