Heat oil in a large skillet over medium heat and add in the pancetta. Cook for 3-5 minutes until just browned and use slotted spoon to remove from pan (set aside)
Season chicken on both sides with salt, pepper and garlic powder. Turn skillet to medium/high heat and brown chicken for 2 minutes on each side and remove from pan (set aside)
Turn heat back to medium and add in the onion and garlic, saute for 3 minutes (stir so garlic doesn’t burn) then add in the crushed tomatoes, basil, pancetta, pepper flakes and cream (I use dairy-free) Stir together, bring to a boil, then reduce to a simmer
Once it is simmering, add the browned chicken breasts back into the sauce and cover with lid. Let simmer for 15 minutes. Chicken should be fully cooked through (165 internal temp)
Enjoy on its own or serve over cauliflower rice to keep it low carb or fresh pasta if not low carb