1️⃣ Cook the pasta:
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.

2️⃣ Prepare the sauce:
In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, basil, salt, and pepper. Set aside.

3️⃣ Cook the bacon:
Heat a cast-iron skillet over medium heat. Add the chopped bacon and cook until crispy, about 4-5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Leave 1-2 tablespoons of bacon grease in the skillet and discard the rest.

4️⃣ Cook the chicken:
In the same skillet, add the minced garlic and chicken strips. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through.

5️⃣ Combine everything:
Return the bacon to the skillet. Add the warm linguine and toss with the chicken and bacon. Turn the heat to low and let the skillet cool for 2-3 minutes (this prevents scrambling the eggs in the next step).

6️⃣ Add the sauce:
Slowly pour the egg mixture into the skillet, tossing quickly to coat the pasta evenly. Stir in 2-3 tablespoons of reserved pasta water to create a creamy consistency.

7️⃣ Serve:
Plate the pasta immediately, garnishing with extra Parmesan cheese and fresh basil. Enjoy warm!