In a large pot, boil water and cook the spaghetti according to package instructions until al dente. Drain and set aside.
While the spaghetti is cooking, in a skillet over medium heat, cook the chicken slices until they are browned and cooked through. Remove from skillet.
In the same skillet, sauté garlic until fragrant.
Remove skillet from heat. Quickly toss in the drained spaghetti, followed by the beaten eggs. Stir quickly, ensuring the pasta is well coated without scrambling the eggs.
Add the chicken slices back to the skillet. Mix well.
Sprinkle in the Parmesan cheese, stirring continuously until a creamy sauce forms.
Season with salt and pepper to taste.
Serve immediately.
Notes
Use freshly grated Parmesan for a smoother sauce.
Don’t overcook the eggs; remove the pan from heat to avoid scrambling.
Stir continuously when adding eggs to achieve a creamy texture.
Cook the spaghetti al dente as it continues cooking when mixed with hot sauce.
Season with salt cautiously, as Parmesan is already quite salty.