Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente (around 8-10 minutes). Drain and set aside, reserving about ½ cup of pasta water.

In a large skillet, add the turkey bacon. Cook over medium heat until crispy (about 5-7 minutes). Remove from the skillet, chop it into pieces, and set aside.

In the same skillet, add the chicken strips seasoned with salt and pepper. Cook until fully cooked through and golden brown (about 6-8 minutes), stirring occasionally.

In a bowl, whisk together the eggs and grated Parmesan cheese until smooth and creamy.

Add the drained fettuccine and crispy bacon back into the chicken-filled skillet. Pour the egg and cheese mixture over the pasta, tossing quickly to coat everything evenly.

Slowly add reserved pasta water, a little at a time, until you reach your desired sauce consistency. Do this off the heat to prevent scrambling the eggs!

Garnish with chopped parsley and additional salt and pepper, if desired.