Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place chicken breasts on a flat work surface. Slice horizontally through the middle being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
Step 3
Melt butter in a large oven-safe skillet over medium-high heat. Add garlic oregano thyme. Saute until fragrant about 30 seconds. Add chicken and cook until golden brown but not fully cooked 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet.
Step 4
Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear about 15 minutes.
Step 5
Meanwhile place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle about 5 minutes; chop.
Step 6
At the same time bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water stirring occasionally until tender yet firm to the bite 4 to 5 minutes. Drain and keep warm.
Step 7
Remove skillet from the oven and transfer chicken to a plate reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
Step 8
Whisk flour into the skillet over medium heat. Add remaining chicken broth Parmesan cheese and whipping cream. Whisk until combined. Add sun-dried tomatoes red pepper flakes and salt. Add bacon and chicken back into the skillet. Serve on top of hot cooked pasta.