Bring a large pot of well-salted water to a rolling boil. Add the fettuccine and cook it until al dente, typically around 8-10 minutes; reserve 1/2 cup of the pasta water before draining.

In a large skillet, heat over medium heat and add the turkey bacon. Sauté for about 5 minutes until crispy, then add minced garlic and sauté for another 30 seconds.

Increase heat to medium-high and add the chicken strips, seasoning with kosher salt and pepper. Cook for 8-10 minutes until golden brown.

Lower the heat and return the crispy turkey bacon and sautéed garlic to the skillet. Add the cooked fettuccine and toss to combine.

In a mixing bowl, whisk eggs with Parmesan and parsley. Remove the skillet from heat, then pour this mixture over the pasta and toss quickly.

Gradually add reserved pasta water to the Carbonara, tossing until the sauce reaches a creamy consistency, then adjust seasoning.

Plate the Chicken Carbonara immediately, garnishing with additional Parmesan cheese and parsley.