Prepare the Chicken:
In a skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, and cook them for about 6-7 minutes on each side or until golden brown and cooked through. Once cooked, remove from the skillet, let it rest for a few minutes, and then chop it into bite-sized pieces.

Cook the Pasta:
In a large pot, bring water to a boil and cook the pasta according to package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water.

Cook the Bacon:
In the same skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside.

Make the Carbonara Sauce:
In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, garlic, and some black pepper until smooth. Add a bit of the reserved pasta water if the sauce feels too thick.

Assemble the Bake:
In a large mixing bowl, combine the cooked pasta, diced chicken, crispy bacon, and the carbonara sauce. Stir until everything is well-coated. Transfer the mixture into a greased 9×13-inch baking dish.

Bake:
Preheat the oven to 375°F (190°C). Sprinkle shredded mozzarella cheese on top of the pasta mixture. Bake for 20-25 minutes until the top is golden brown and bubbly.

Serve:
Remove the pasta bake from the oven and let it rest for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired.