Cook the pancetta in a heavy-bottom, nonstick medium skillet, over low heat, stirring occasionally. When pancetta is cooked, after about 5 to 10 minutes, remove to a plate covered with a paper towel. Cut into small pieces with a sharp knife or kitchen shears.

Wipe skillet with a paper towel. In same skillet, heat olive oil over low heat. Add onion and garlic. Cook until translucent, about 5 minutes.

Meanwhile, bring 4 quarts of water to a boil, in a large pot, over high heat. When the water is boiling, add 2 tablespoons salt and penne. Reduce heat to medium-high and cook uncovered, according to package directions, stirring occasionally.

Snap off the tough end of each asparagus spear then cut on the diagonal into 1/2-inch pieces. Add asparagus, sun-dried tomatoes, broth, sea salt and pepper to skillet. Bring to a boil, reduce heat, cover and simmer for 5 to 7 minutes.

Stir in cooked chicken and pancetta and toss with drained pasta. Taste and adjust for salt. Transfer to a heated serving dish and garnish with grated parmesan cheese. Serve hot.