Arrange the bacon in a large, cold skillet in a single layer (some overlapping is okay). Turn the heat to medium and cook, flipping halfway, until crisp.

While the bacon cooks, slice the chicken breasts in half lengthwise and pound them to an even thickness. Season both sides with salt and pepper, and set aside.

When the bacon is cooked, carefully remove it from the skillet to a paper towel lined plate. Set aside.

In the same skillet, melt the butter, add the chicken, and cook until browned and cooked through, about 4-5 minutes on each side.

While the chicken cooks, bring a large pot of well-salted water to a boil. Cook the pasta to al dente per the package instructions. Drain and set aside.

When the chicken is cooked, remove from the skillet, cover loosely with foil, and set aside.

Add the garlic, oregano, and thyme to the same skillet. When fragrant, pour in half of the chicken broth and scrape the brown bits off the bottom with a spatula.

Sprinkle the flour over the broth and whisk until smooth, about 2 minutes. Slowly pour in the remaining broth, followed by the cream, whisking constantly until smooth and thick.

Add the Parmesan in small handfuls, stirring well to melt.

Finally, add the sun-dried tomatoes and red pepper flakes, and return the chicken and crumbled bacon to the pan. Stir until everything is well coated and cook for 1-2 minutes until hot and the chicken is fully cooked.

Serve the chicken and sauce over the cooked pasta with chopped parsley for garnish. Enjoy!