Season chicken evenly with salt, pepper, and paprika. Set aside.

Cook bacon over medium heat in a straight edged sauté pan until crispy. Once crispy, remove and set aside.

To the hot pan, add chicken and cook on one side for 4 minutes - don’t touch it.

Flip the chicken, then cook for an additional 2 minutes.

Cover the pan with a tight fitting lid and reduce the heat to low.

Cook for 6-12 minutes, flipping halfway through, until the chicken has reached an internal temperature of 165 degrees F. Remove chicken and set aside.

Drain off excess grease, leaving just enough to coat the pan.

Increase heat back to medium, add in garlic and tomato and sauté for 30 seconds.

Whisk in the chicken broth, scraping up any bits stuck to the bottom of the pan, then whisk in the heavy cream, parmesan cheese, and red pepper flakes (if using).

Bring to a simmer, then simmer for 5-10 minutes or until thickened to your liking (this doesn’t get super thick, but will continue to thicken as it cools, especially if stirring pasta into it).

Stir in the sun-dried tomatoes and bacon, taste and re-season, if necessary, then spoon over chicken and carb of choice (pasta, rice, mashed potatoes, etc.) and enjoy!

Take 5 seconds to rate this recipe below. We greatly appreciate it!