Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
Wash chicken and pat dry with paper towels; season with salt and pepper.
Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.