Preheat oven to 400 F. Spray casserole dish with oil and set aside.
In a large nonstick pan cook pancetta over medium heat. Remove with slotted spoon onto paper towel lined plate. Leave grease in pan.
Half chicken breasts lengthwise. Season chicken with salt, pepper and spices. Add to hot pan with leftover grease and cook until no longer pink (3-5 minutes). Remove to plate and tent with tin foil.
In a large pot of boiling salted water, cook pasta until al dente. Drain and lay out on baking sheet to cool off without sticking.
In a large pot, melt butter over medium heat. Whisk in flour and garlic cooking for about 1 minute. Pour in a little milk and whisk until combined. Continue to pour in milk while whisking frequently bringing to a boil. It will thicken as it heats up. Season with salt and pepper. Remove from heat and stir in 1.5 cups provolone, 1/2 cup parmesan and 1/4 cup asiago.
Slice or shred chicken and mix with bacon, sundried tomatoes and noodles. Pour into prepared casserole dish. Sprinkle remaining provolone, parmesan and asiago on top.
Baked, uncovered, for about 25 minutes or until top is starting to brown and bubbling.
Serve immediately as is or with a side salad and drizzle of olive oil on top.
