The Robertson Yummy Chicken A La Carbonara

3-4 boneless, skinless chicken breasts, cut into 1 inch sized pieces
1 pint heavy whipping cream
1 onion, chopped
2 garlic cloves, chopped
5 slices of bacon
1 egg
1/2 lb. bag of bowtie pasta
2 tblsp. italian seasoning
1 tsp. garlic salt
1/4 cup butter
1 tsp. basil
2 tsp. salt
2 tsp. pepper

Melt butter in saucepan, and add onion and garlic, italian seasoning and chicken. Stir often on medium heat, until chicken is almost cooked. Add garlic salt and basil. Stir. In another pan, place the bacon and cook it until somewhat crisp. Remove from pan, and lay aside to cool. Once bacon has cooled off, cut in 1 inch sized pieces. Use another pot for the pasta.
Once chicken is cooked, add heavy whipping cream and remaining ingredients while stirring. Whisk the egg in and do so quickly, so that the egg can be mixed in evenly without creating any egg chunks. Stir often, add bacon pieces to cream mixture and let it boil for 5 minutes.
Makes 5 servings

Tip: You can add various fresh vegetables to change it up a bit! Spinach, mushrooms, broccoli, and peas have all been great additions.