Heat a large non-stick skillet over medium-low heat and pour in the olive oil. Once hot, add the pancetta and sauté for about 3 minutes until it's crispy and golden. Remove the pancetta from the skillet, leaving behind the flavorful grease.

Season the chicken fillets generously with salt, black pepper, and smoked paprika. In the same skillet, melt the unsalted butter and increase the heat to medium. Sear the chicken for 8-10 minutes on each side, until golden brown and cooked through.

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

Pour the white wine into the skillet, scraping the bottom with a wooden spoon to dissolve the tasty browned bits. Allow the wine to simmer for 1-2 minutes.

Stir in the sliced red bell pepper, cooking for about 5 minutes until it's slightly tender. Then, add the sun-dried tomatoes, dried thyme, and oregano, continuing to sauté for another 5 minutes.

Pour in the low-sodium chicken broth and add the tomato paste, whisking to combine. Increase the heat to bring the mixture to a gentle boil, letting it simmer for about 2-3 minutes.

Reduce the heat to low and stir in the cream and grated Parmesan cheese, mixing until smooth. Return the seared chicken fillets to the skillet and let everything simmer for an additional 3-5 minutes.

Remove the skillet from the heat and garnish the dish with the crispy pancetta and freshly chopped parsley. Serve immediately, sprinkling crushed red pepper flakes on top for an extra kick.