Cheesy Chicken Carbonara

Begin by placing the bacon strips in a substantial skillet and cook over an elevated heat setting, flipping periodically, until uniformly browned, approximately 10 minutes. Remove the cooked bacon from the skillet and lay it out on paper towels to drain excess moisture. Once cool enough, chop the bacon into tiny pieces.

Meanwhile, bring a substantial vessel of salted water to a rolling boil. Introduce penne pasta and olive oil into the pot, stirring occasionally until the pasta is tender yet retains a slight firmness in the center, roughly 8 minutes.

During this time, melt butter in an extensive, deep skillet over a low heat setting. Add the chopped bacon, garlic, and 1 teaspoon of pepper; sauté until fragrant, taking approximately 2 to 3 minutes. Gradually increase the heat to a medium setting and introduce chicken into the skillet, cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit and its juices run clear, 5 to 7 minutes.

Add whipping cream, Parmesan-Romano cheese, and the remaining 2 teaspoons of pepper to the skillet. Stir and cook until heated through, approximately 3 minutes. Introduce Colby-Jack cheese into the skillet and stir until melted. Stir in beaten eggs and bring the mixture to a gentle simmer. Introduce the cooked pasta into the skillet, stirring until it is evenly coated with the sauce.