Bring a large pot of salted water to a boil, add the pasta and cook it until it is al dente. Reserve ½ cup of pasta water before you strain the pasta.

Then combine the eggs, half and half, parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl and whisk thoroughly and set aside.

Next, add the bacon to a large nonstick or cast iron pan on medium heat and cook it until it is slightly crispy and cooked through. Then transfer the bacon to a paper towel lined plate to drain the excess fat. Leave all of the bacon grease in the pan.

In the same pan you cooked the bacon in, add the minced garlic and cook it for 1 minute then add the sliced chicken to the skillet and toss it in the bacon grease and garlic. Season the chicken with salt and pepper and cook until the chicken is fully cooked through, about 5-7 minutes.

Place the bacon back into the skillet, add the linguine and toss it in with the chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. This will prevent the eggs from scrambling once you add them to the pan.

Add the egg mixture to the skillet and toss it in with the pasta and chicken until everything is fully incorporated, about 2 minutes. Any longer and the eggs will turn to scrambled eggs. Stir in 2-3 tablespoons of the reserved pasta water until the sauce is nice and creamy, if needed.

Serve immediately and garnish with extra Parmesan cheese and the fresh basil.