In a large skillet over medium heat, add diced bacon and cook for about 5–7 minutes, stirring occasionally until crispy and golden. Remove from the skillet and let drain on paper towels.

Season chicken breasts with salt and pepper on both sides. In the same skillet, add the seasoned chicken and grill over medium heat for 6–8 minutes per side until cooked through. Let rest and slice into thin strips.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Sprinkle in flour, whisking it into the garlic and butter mixture to form a roux. Cook for approximately 1–2 minutes.

Gradually whisk in milk, heavy cream, and chicken broth. Continue to whisk until well combined and sauce thickens, about 3–5 minutes.

Incorporate cooked bacon, sliced grilled chicken, and freshly grated Parmesan cheese into the skillet. Stir gently.

Cook bowtie pasta according to package instructions in a large pot of salted water until al dente, roughly 8–10 minutes. Drain pasta, reserving a little pasta water.

Add the drained pasta to the skillet with the Chicken Carbonara sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water until desired consistency.

Plate the Chicken Carbonara, garnishing with extra Parmesan and chopped parsley. Serve hot and enjoy.