Preheat oven to 410 degrees.
Add tomatoes, onion, and garlic to large sheet pan, add 1-2 tsp olive oil and mix, season with salt, pepper and half of the Italian seasoning. Season chicken with salt, pepper and garlic powder, add to the sheet pan with the veg and cook in the oven for 30 min.
In a large frying pan, cook the pancetta until just crispy. Remove the fat, leaving 2 tbsp.
Cook noodles, reserve 1/4 cup of the pasta water.
When the chicken and veg are done cooking, slice chicken into bite size pieces and squash the garlic into a paste.
Place cooked tomato, onion, and garlic into the frying pan with reserved fat. Heat until starting to sizzle, add the chicken, drained pasta, and 1/4 tsp Italian Seasoning, mix well. Add pasta water to loosen up the sauce, it should thicken slightly and coat the noodles. Add basil and pancetta.
Serve.
