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Creamy Sun-Dried Tomato Chicken

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner
Creamy Sun-Dried Tomato Chicken
Ingredients
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground thyme
  • 1/2 cup chicken broth, divided
  • 1/2 pound bacon
  • 1 (16 ounce) package angel hair pasta
  • 1 tablespoon all-purpose flour
  • 1/2 cup freshly shaved Parmesan cheese
  • 1/4 cup whipping cream
  • 1/4 cup chopped sun-dried tomatoes
  • 1 pinch red pepper flakes
  • salt to taste
Instructions
1
Gather all necessary ingredients before starting the recipe.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This will ensure that the dish cooks evenly and at the correct temperature.
3
Lay out the chicken breasts flat on a stable work surface. Using a sharp knife, carefully make a horizontal cut through the middle of each breast, being cautious not to cut all the way through. Open the two sides and flatten them out like an opened book, allowing you to work with the chicken more easily.
4
Melt butter in a large skillet that is suitable for oven use over medium-high heat. Add minced garlic, dried oregano, and thyme to the skillet. Sauté for about 30 seconds, allowing the flavors to meld together.
5
Add the chicken breasts to the skillet and cook until they are golden brown on both sides but not yet fully cooked, typically taking 3 to 4 minutes per side.
6
Pour 1/4 cup of chicken broth into the skillet and transfer it to a preheated oven. Cook until the chicken is no longer pink in the center and the juices run clear, usually taking around 15 minutes.
7
While the chicken is cooking, cook the bacon in a separate large skillet over medium-high heat. Stir occasionally until the bacon is evenly browned, which should take about 10 minutes. Remove the cooked bacon from the skillet and let it cool enough to handle, approximately 5 minutes; then chop.
8
At the same time, bring a large pot of salted water to a boil. Cook the angel hair pasta in the boiling water, stirring occasionally until it is tender yet still firm to the bite, typically taking 4 to 5 minutes. Drain and keep it warm.
9
Remove the skillet from the oven and transfer the chicken to a plate, reserving the juices in the skillet. Keep the chicken warm by placing it on a heat-proof surface and cover it with aluminum foil to retain the heat. Place the skillet back on the stovetop.
10
Using a whisk, mix flour into the skillet over medium heat. Add the remaining chicken broth, Parmesan cheese, and whipping cream to the skillet. Whisk until all the ingredients are well combined.
11
Add sun-dried tomatoes, red pepper flakes, and salt to the skillet. Add the cooked bacon and chicken back into the skillet.
12
Serve the dish on top of hot cooked pasta.