Place a large pot of water over high heat. Once it comes up to a boil, add some salt and the pasta, and cook according to package directions until al dente.
In a large pot or Dutch oven, heat EVOO over medium-high heat. Add the pancetta and chicken pieces, and season with salt and pepper. Cook, stirring every now and then, until chicken is slightly browned, about 5 minutes. Remove and reserve pancetta and chicken on a paper towel-lined plate.
To the pot, add the onion, carrots, mushrooms, garlic, rosemary and red pepper flakes. Cook until the veggies are softened, about 10 minutes.