Cook pasta according to the package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.

In a large skillet, heat a small amount of oil over medium heat, then add the diced chicken. Cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside.

In the same skillet, add the diced pancetta. Cook until crispy, about 4 to 5 minutes. Once crispy, add the minced garlic and sauté for about one minute until fragrant.

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, salt, and pepper until smooth.

Add the cooked pasta to the skillet with pancetta and garlic. Pour the egg and cheese mixture over the hot pasta. Stir quickly to combine, allowing the residual heat to gently cook the eggs and create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until you achieve the desired consistency.

Return the cooked chicken to the skillet and mix well to combine.

Serve immediately, garnished with freshly chopped parsley and additional Parmesan cheese if desired.