1. Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Once the water is boiling, add your pasta and cook according to the package instructions until al dente (usually 8-10 minutes for spaghetti or fettuccine). Once the pasta is done, reserve about 1 cup of pasta water before draining. This starchy water will help adjust the sauce later if needed. Drain the pasta and set it aside.

2. Prepare the Chicken

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet, and season with a pinch of salt, pepper, and 1 tablespoon of Cajun seasoning. Sauté the chicken for 5-7 minutes, stirring occasionally, until it’s fully cooked and browned on all sides. Remove the chicken from the skillet and set it aside.

3. Cook the Pancetta

In the same skillet, add the remaining tablespoon of olive oil and the diced pancetta (or bacon). Cook over medium heat for 3-4 minutes, stirring frequently, until the pancetta turns crispy and releases its fat. Be careful not to burn it—stir occasionally to ensure even cooking. Once the pancetta is crispy, remove it from the skillet and set it aside, leaving some of the rendered fat in the pan.

4. Prepare the Sauce

In a mixing bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season with salt and pepper to taste. The combination of the creamy eggs and cheese will create the rich carbonara sauce. Be sure to whisk everything together until the mixture is smooth and well-blended.

5. Combine the Chicken, Pancetta, and Pasta

Return the cooked chicken and pancetta to the skillet with the remaining rendered fat. Add the minced garlic and cook for another 1-2 minutes until fragrant, making sure not to burn the garlic. Add the cooked pasta to the skillet and toss everything together to evenly combine. If the skillet looks too dry, add a splash of reserved pasta water to help coat the pasta with the flavorful fat.

6. Add the Sauce

Once the pasta is combined with the chicken, pancetta, and garlic, reduce the heat to low. Slowly pour the egg and cream mixture over the pasta, stirring quickly to avoid scrambling the eggs. The residual heat from the pasta will gently cook the eggs and form the creamy sauce. If the sauce seems too thick, add a bit more reserved pasta water, one tablespoon at a time, until you achieve the desired consistency.

7. Serve and Garnish

Once the pasta is well-coated with the creamy sauce, remove the skillet from the heat. Serve the Cajun Chicken Carbonara in individual bowls, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. This adds a fresh touch and a pop of color to the dish.