Chicken A La Carbonara

3 boneless, skinless chicken breasts
1 pint heavy whipping cream
1 onion, chopped
2 garlic cloves, chopped
5 slices bacon
1 egg
1/2 lb. bag of bowtie pasta
2 Tbs. Italian Seasonings
1 tsp. Garlic salt
1/4 cup butter
1 tsp. Basil
2 tsp. Salt
2 tsp. Pepper

Melt 1/8 cup butter in a saucepan, and add the onion, garlic cloves, 1 Tbs. Italian seasoning, and chicken breasts. Stir often on medium heat, until chicken is almost cooked. Add garlic salt, and basil. Stir. In another pan, place 5 slices of bacon, and cook until somewhat crisp, yet not stiff. Remove from pan, and lay aside to cool. Once bacon has cooled off, cut in 1 inch sized pieces. Use another saucepan for the pasta. Fill saucepan with desired amount of water for pasta, and bring to a boil. Add a dash of salt to water. Once chicken is cooked, add the heavy whipping cream and remaining butter while stirring often. Whisk in egg and do so quickly, so the egg can be mixed in evenly without any egg chunks. Remove egg chunks, if they cannot be avoided. Stir often, while adding salt and pepper. Allow the cream mixture to come to a boil. Add the bacon pieces to cream mixture and let it boil for 5 minutes. Stir often.
Makes 4 servings.