Prepare the chicken: Season the chicken fillets with salt, pepper, smoked paprika, oregano, and thyme on both sides.

Cook the pancetta: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Incorporate the diced pancetta and cook until it becomes crispy, approximately 3 to 4 minutes. Take the pancetta out of the skillet and set it aside, keeping the rendered fat in the pan.

Cook the chicken: In the same skillet, add the chicken fillets and cook for 4-5 minutes on each side until golden brown and cooked through.

Sauté the aromatics: In the same skillet, melt 1 tablespoon of unsalted butter. Incorporate the finely diced onion and sauté for 2 to 3 minutes until it becomes tender. Then, add the minced garlic and cook for an additional minute until it releases its aroma.

Add the bell pepper and sun-dried tomatoes: Add the thinly sliced red bell pepper and chopped sun-dried tomatoes to the skillet.

Deglaze with wine and broth Add the white wine and chicken stock, using a spatula to lift any browned bits stuck to the bottom of the skillet. Simmer for 2-3 minutes until the liquid reduces slightly.

Make the creamy sauce: Stir in the tomato paste, followed by the cream and grated Parmesan. Allow the sauce to simmer for 5 to 6 minutes until it reduces and thickens. Taste and modify the seasoning with salt and pepper as necessary.

Add the chicken and pancetta back to the pan: Return the cooked chicken fillets and pancetta to the skillet. Spoon the sauce over the chicken and let it simmer for another 2-3 minutes, allowing the flavors to meld together.

Finish and serve : Sprinkle the dish with freshly chopped parsley and crushed red pepper flakes for a bit of heat. Serve the Creamy Garlic Red Pepper Chicken hot with pasta, rice, or crusty bread.