Place a large skillet over medium-high heat. Add 1 tablespoon olive oil along with the minced garlic and onion, frying for one minute or until fragrant.
Add the sliced chicken and sauté for 5 to 7 minutes until tender. Then remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Add the shrimp and sauté stirring regularly until pink and firm, about 3 to 5 minutes (be careful not to overcook). Remove to a plate and set aside.
Wipe the skillet clean with paper towels and place back on the heat. Line a plate with paper towels and set aside. Put the bacon in a pan in a single layer and fry until crisp. Remove to the prepared plate and crumble into pieces.
Bring a large pot of cold water to a boil. Cook the pasta according to the package directions until al dente.
While the pasta is cooking, combine the sauce ingredients. In a medium bowl, whisk together the beaten eggs, heavy cream, grated parmesan and Italian seasoning.
Drain the pasta and immediately add the egg mixture (the steam from the pasta will cook the eggs). Using kitchen tongs, toss a few times and then add the chicken, shrimp and bacon, tossing once more.
Add the chicken shrimp carbonara to serving plates and garnish with optional fresh parsley to serve.