· 1 (16 ounce) package thick-cut bacon· 1 (16 ounce) package penne pasta· ⅓ cup olive oil· ¼ cup butter· 3 tablespoons minced garlic· 3 teaspoons ground black pepper, divided· 3 eaches skinless, boneless chicken breasts, sliced· 2 cups heavy whipping cream· 1 cup grated Parmesan-Romano cheese blend· 1 cup shredded Colby Jack cheese blend· 3 large eggs eggs, beaten
Step 1Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.Step 2Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.Step 3While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.Step 4Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.