Ingredients

• 1 , 16 ounce
• 1 , 16 ounce
• 0.33 cups olive oil
• 0.25 cups butter
• 3 tablespoons minced garlic
• 3 teaspoons ground black pepper , divided
• 3 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 eggs , beaten

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
3. 3 Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
4. 4 Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
5. 5 While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes.
6. 6 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.
7. 7 Add 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.
8. 8 Add drained pasta and stir until coated with sauce.

Nutrition per serving