in a large skillet, combine olive oil and garlic and cook on medium high heat for three minutes. Add the chicken, pancetta, Rosemary, red Chile flakes, salt and pepper. Cook about 45 minutes.
Add wine to skillet with olives, onion and tomatoes. Cook on medium high for 10 to 12 minutes, until sauce thickens. Add drained pasta to pan and toss to coat well. Remove from skillet, sprinkle with parsley and Parmesan cheese and serve. Serves 4 to 6.