Bring a large pot of salted water to a boil. Add ravioli carefully and cook according to package instructions. Stir gently so they do not stick together. Drain the ravioli and set them aside while preparing the creamy carbonara sauce.

Place chopped bacon into a large skillet over medium heat. Cook until crispy and golden brown. Stir often for even cooking. Remove bacon pieces and place them on paper towels. Leave a little bacon grease inside the skillet for extra flavor.

Add butter and garlic into the same skillet. Cook for one minute until fragrant. Pour in heavy cream slowly while stirring gently. The sauce should begin thickening slightly. This creates the rich and creamy base for the carbonara flavor.

Lower the heat before adding Parmesan cheese and egg yolks. Stir quickly to avoid scrambling the eggs. The sauce will become silky and smooth. Add salt and black pepper for seasoning. This step gives the pasta its classic carbonara richness.

Add cooked ravioli and sliced chicken into the skillet carefully. Toss gently so every piece gets coated with creamy sauce. Add crispy bacon pieces back into the pan. The flavors combine beautifully while the warm sauce covers the ravioli completely.

Turn off the heat and sprinkle fresh parsley over the pasta. Add extra Parmesan cheese if desired. Serve immediately while hot and creamy. Every bite should feel rich, cheesy, smoky and comforting just like restaurant-style ravioli carbonara.