Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and fully cooked through, about 6-8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

In a bowl, whisk together the eggs and grated Parmesan until well combined. Add salt and pepper to taste.

Slowly add the hot, drained spaghetti to the skillet with the chicken. Mix well, allowing the pasta to soak up the chicken flavor. Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta, stirring vigorously to create a creamy sauce. If the sauce seems too thick, add some reserved pasta water gradually until desired consistency is reached.

Plate the Chicken Carbonara and garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately and enjoy!