Bring a large pot of well-salted water to a boil. Add fettuccine and cook until al dente, around 8-10 minutes. Save ½ cup of pasta water before draining.

In a skillet over medium heat, cook the chopped turkey bacon until crispy, roughly 5 minutes. Then, add minced garlic and cook until fragrant, about 30 seconds.

Transfer the bacon and garlic mixture into a bowl, discarding excess fat but leaving a thin layer in the skillet.

Increase the heat to medium-high. Add seasoned chicken strips to the skillet and cook until golden and cooked through, about 8-10 minutes.

Lower the heat and return the turkey bacon mixture and cooked pasta to the skillet. Toss everything gently to combine.

In a bowl, whisk together eggs, Parmesan, and parsley, seasoning lightly with salt and pepper.

Remove the skillet from heat. Quickly pour the egg mixture over the pasta, tossing vigorously to coat.

Gradually add reserved pasta water, one tablespoon at a time, until your desired creamy texture is achieved.

Serve immediately, garnished with additional Parmesan and chopped parsley.