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Ingredients
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1 ½ pounds skinless, boneless chicken breast halves
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2 tablespoons butter
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3 cloves garlic, minced
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½ teaspoon dried oregano
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¼ teaspoon ground thyme
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½ cup chicken broth, divided
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½ pound bacon
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1 (16 ounce) package angel hair pasta
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1 tablespoon all-purpose flour
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½ cup freshly shaved Parmesan cheese
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¼ cup whipping cream
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¼ cup chopped sun-dried tomatoes
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1 pinch red pepper flakes
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salt to taste
Directions
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Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.
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Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side.
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Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
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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.
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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.
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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.
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Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined.
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Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.
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Serve on top of hot cooked pasta.
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Recipe Tip
You can use any kind of pasta that you'd like.
Nutrition Facts (per serving)
518 | Calories |
20g | Fat |
45g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 518 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 8g | 42% |
Cholesterol 108mg | 36% |
Sodium 798mg | 35% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 40g | 79% |
Vitamin C 2mg | 2% |
Calcium 103mg | 8% |
Iron 3mg | 19% |
Potassium 519mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.