Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-low heat. Add the diced pancetta and sauté for 4-5 minutes until it's crisp and golden. Remove the pancetta and leave the fat in the skillet.

Season both sides of the chicken fillets with salt, black pepper, and smoked paprika. Melt 2 tablespoons of unsalted butter in the same skillet over medium heat. Add the chicken and cook for 8-10 minutes per side until browned and reaching 165°F internal temperature.

Lower the heat to medium-low and add the minced garlic and finely chopped onion to the skillet, stirring for about 1 minute until aromatic and the onion is translucent.

Pour in ½ cup of white wine to deglaze the skillet, scraping up any browned bits. Let it simmer for 1-2 minutes to cook off the alcohol.

Stir in the chopped red bell pepper and sauté for about 5 minutes until softened.

Add the sun-dried tomatoes, along with dried thyme and oregano. Sauté for another 5 minutes.

Pour in 1 cup of low-sodium chicken broth and add 2 tablespoons of tomato paste. Bring to a boil, then reduce and simmer for about 3-4 minutes.

Stir in ½ cup of cream and ½ cup of grated Parmesan cheese until smooth. Return the chicken fillets to the skillet and simmer for 3-5 minutes until heated through.

Garnish with crispy pancetta and freshly chopped parsley. Serve with crusty bread.