Cook the pasta until al dente.

Dice the chicken breasts and rub with olive oil, salt and pepper.

Brown the pancetta in a large skillet over medium heat. Add the chicken and cook, stirring occasionally for 5 minutes. Add the shallots and garlic and continue cooking for 3-5 minutes.

Break the chicken with a wooden spoon while cooking to see if the meat is cooked through. It should no longer be pink.

Add the butter, until melted. Add in the canned artichokes and cook for about 3 minutes.

Whisk together the mustard, herbes de Provence, wine and half and half.

Pour it into the skillet with the Parmesan cheese. Cook until the cheese is melted.

Add in the tomatoes, basil and cooked pasta. Toss to coat evenly with sauce.

Serve in a bowl and top with more Parmesan cheese, fresh cracked black pepper and a pinch of kosher salt.