Preheat oven to 350°.

Place chicken breasts on a cutting board. Slice horizontally through the middle, but not all the way through the other side. Open the two sides and spread out like an open book to butterfly.

Melt butter in a large oven safe skillet over medium-high heat. Add garlic, oregano and thyme. Saute about 30 seconds. Add the chicken and cook until golden brown but not fully cooked, 3-4 minutes per side. Pour 1/4C chicken broth into the skillet. Bake in oven for about 15 minutes, until center is not pink.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning until evenly browned, about 10 minutes. Drain slices on paper towels and let cool 5 minutes and chop.

At the same time, bring a large pot of lightly salted water to a boil. Cook pasta until 4-5 minutes. Drain and keep warm.

Remove the skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Put skillet on stove top over medium heat. Whisk in the flour to the juices. Add remaining chicken broth, parmesan cheese whipping cream. Whisk until combined. Add the sun dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into skillet. Serve on top of the pasta.