Servings: 6

1½ pounds skinless, boneless chicken breast halves 1½ pounds skinless, boneless chicken breast halves
2 tablespoons butter 2 tablespoons butter
3 cloves garlic, minced 3 cloves garlic, minced
½ teaspoon dried oregano ½ teaspoon dried oregano
¼ teaspoon ground thyme ¼ teaspoon ground thyme
1 cup chicken broth, divided 1 cup chicken broth, divided
½ pound bacon or shiitake mushrooms ½ pound bacon or shiitake mushrooms
1 (16 ounce) package angel hair pasta 1 (16 ounce) package angel hair pasta
1-2 tablespoons all-purpose flour 1 to 2 tablespoons all-purpose flour
½ cup freshly shaved Parmesan cheese ½ cup freshly shaved Parmesan cheese
½ cup whipping cream ½ cup whipping cream
¼ cup chopped sun-dried tomatoes ¼ cup chopped sun-dried tomatoes
1 pinch red pepper flakes 1 pinch red pepper flakes
salt to taste 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.  You can use any kind of pasta that you'd like.