- 1½ pounds skinless, boneless chicken breast halves
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon ground thyme
- 1 cup chicken broth, divided
- ½ pound bacon or shiitake mushrooms
- 1 (16 ounce) package angel hair pasta
- 1 to 2 tablespoons all-purpose flour
- ½ cup freshly shaved Parmesan cheese
- ½ cup whipping cream
- ¼ cup chopped sun-dried tomatoes
- 1 pinch red pepper flakes
- salt to taste
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.
- Add chicken and cook until golden brown but not fully cooked, 2 minutes per side.
- Pour ½ cup chicken broth into the skillet and cover; Cook until chicken is no longer pink in the centers and juices run clear, about 2 minutes.
- Meanwhile, place bacon (or mushrooms, salt generously) 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.
- 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.
- Transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm.
- 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.
- You can use any kind of pasta that you'd like.