Begin by heating a large skillet over medium heat. Add the sliced bacon to the skillet. Cook until crispy, which should take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon. Set it aside, but leave the delicious bacon drippings in the pan.

In the same skillet, add the diced onion and quartered mushrooms. Sauté until they soften, about 4-5 minutes. The flavors from the bacon will infuse into the vegetables, enhancing their taste.

While the veggies are cooking, spread the roasted garlic cloves across a small bowl. With a fork, mash them until they form a paste. This will create a fragrant base for your sauce.

Now, it’s time to add the chicken breasts. Season them with salt and pepper, then place them in the skillet. Cook each side for about 6-7 minutes or until they’re nicely browned and cooked through. Remove them and set aside to slice later.

In the same pan, pour in the dry white wine. Use a wooden spoon to scrape up any bits stuck to the bottom. Allow it to simmer for about 2-3 minutes. Next, add the mashed garlic and heavy whipping cream, stirring gently to combine. Cook the mixture for a few minutes until it begins to thicken slightly.

Slice the cooked chicken and return it to the skillet. Add the sun-dried tomatoes, cooked farfalle pasta, thyme, grated Parmesan, and crispy bacon. Toss everything together so the pasta is well-coated in the sauce, and flavors meld beautifully for another 2-3 minutes.

Finally, serve the pasta in bowls, garnishing with extra Parmesan and cracked pepper if desired. Enjoy this blissful creation with a cool beverage. Your friends and family will be amazed at your culinary skills.