Cook Pancetta: Heat olive oil in a large non-stick skillet over medium-low heat. Add pancetta and cook until crispy and golden brown, about 3 minutes. Remove from skillet, leaving as much grease as possible.

Season and Cook Chicken: Season the chicken fillets with salt, black pepper, and smoked paprika. Melt butter in the same skillet and cook the chicken over medium-high heat for 8-10 minutes per side, or until browned and fully cooked. Remove chicken from skillet and cover with foil to keep warm.

Sauté Garlic and Onion: Lower the heat. Add minced garlic and chopped onion to the skillet and sauté until soft and fragrant, about 1 minute.

Sauté Vegetables: Add the sliced bell pepper and sauté for 5 minutes. Stir in the sun-dried tomatoes, thyme, and oregano, and cook for another 5 minutes.

Make Sauce: Add the chicken broth and tomato paste. Stir to combine and bring to a boil. Then, pour in the cream and add grated Parmesan, stirring until the sauce is smooth.

Simmer Chicken: Return the cooked chicken to the skillet. Simmer for 3-5 minutes or until the chicken is heated through and coated with the creamy sauce. Taste and adjust salt and pepper.

Finish and Serve: Top the dish with fresh parsley, crispy pancetta, and crushed red pepper flakes. Serve with crusty bread and a side salad. Enjoy!