Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

To butterfly the chicken, place it on a chopping board. Put your palm on top of the chicken and slice it horizontally through the middle, leaving a small section on the other side uncut. Open out the breast to look like a butterfly.

Step 3

Melt butter in a large, oven-safe skillet over medium-high heat. Saute garlic, oregano, and thyme for 30 seconds or until fragrant.

Step 4

Add the chicken and cook for 3 to 4 minutes on each side, or until golden brown. It doesn’t need to be cooked throughout at this point. Add in 1/4 cup of chicken broth.

Step 5

Bake for 15 minutes, or until chicken is no longer pink and the juices run clear.

Step 6

While baking, brown bacon in a large skillet over medium-high heat, about 10 minutes. Let it cool on a plate lined with paper towels to drain excess grease, about 5 minutes. Cut into small pieces.

Step 7

Bring a large pot of salted water to a boil. Cook angel hair pasta, stirring occasionally until al dente, about 4 minutes. Drain and keep warm.

Step 8

Once the chicken is cooked, transfer it onto a plate and keep warm.

Step 9

To make the pasta sauce, place the used skillet on the stovetop over medium heat. Whisk flour with remaining chicken broth, Parmesan cheese, and whipping cream until combined. Mix in sun-dried tomatoes, red pepper flakes, and salt.

Step 10

Toss together the sauce and pasta until evenly coated. Top with chicken and bacon. Enjoy!