Turn the oven on to 350 degrees. Salt and pepper the prepared chicken. Set aside.
Saute the minced garlic in the olive oil and melted butter until you smell the garlic over medium to low heat, under a minute. Add the oregano, basil, and thyme. Add the chicken and saute for 2-3 minutes on each side. Pour ¼ cup chicken broth into the pan. Place pan in preheated oven, do not cover.
Bake for 17 minutes or until the juices run clear.
Get the pasta water boiling
Remove the chicken to a plate. Return the pan to the stove.
Over medium heat add the last of the chicken broth. Stir. Add the flour. Stir up the bits until it makes a nice roux. Add the cream, parmesan cheese, sun dried tomatoes and bacon. Return the chicken to the pan. Cook over low heat until the chicken is fully cooked. Add more cream if desired. Shake in some red pepper flakes to taste and salt and pepper to finish it off.
Cook the pasta according to package directions. If using, angel hair about 3 minutes. Drain. Save a little pasta water if needed to thin the sauce a little.
Place a serving of cooked pasta in a pasta bowl. Place 1 chicken breast on the pasta with desired amount of sauce.
Parmesan Asiago Bread – Sourdough Cookbook by Lizi and Ash.