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Heat a wide skillet over medium. Add the pancetta and cook until it’s taken on a bit of color and is nice and crispy. Remove with a slotted spoon, leaving the grease in the pan.
Season the chicken with Italian seasoning and a good pinch of salt on both sides. Place in the hot skillet and cook for six minutes. Flip and cook another six, until the chicken is seared all over. Remove from the pan to rest.
Add the diced tomatoes and milk; keep on a medium low simmer until the pasta is cooked, just a few minutes.
In the meantime, bring a large pot of salted water to a boil. Add the pasta and let it cook until just shy of al dente, then transfer the pasta into the sauce to finish. We still want it toothy. Nestle the chicken back in and gently stir to combine.
Off the heat, garnish with fresh basil, grated parmesan cheese and the reserved crispy pancetta. Divine!
Serves four. (At least)