Begin by bringing a large pot of salted water to a boil. Add 8 ounces of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the spaghetti in a colander, shaking off excess water, and set it aside while you prepare the rest of the dish.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast and cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through.

Once the chicken is perfectly browned, add ½ pound of peeled and deveined shrimp to the skillet. Cook for an additional 3-4 minutes until the shrimp turns pink and opaque, stirring gently to ensure even cooking.

In a mixing bowl, whisk together 3 large eggs, 1 cup of heavy cream, 1 cup of grated Parmesan cheese, 4 cloves of minced garlic, and a generous pinch of salt and black pepper to taste.

Reduce the heat to low and return the reserved spaghetti to the skillet with the chicken and shrimp. Pour the creamy egg mixture over the pasta, stirring quickly to combine everything.

Cook the mixture for an additional 2-3 minutes on low heat, stirring continuously to ensure the sauce thickens slightly without scrambling the eggs.

Once the sauce has thickened to your liking, remove the skillet from heat. Sprinkle chopped fresh parsley over the top to add a pop of color and freshness to your dish. Serve immediately.