BBQ Chicken Pasta

Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve 1-2 cups of pasta water before draining.
10 oz pasta
Toss the diced chicken with the smoked paprika, garlic powder, onion granules, oregano, salt, and pepper.
1 lb chicken breast
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion granules
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
Heat 1 tablespoon of olive oil in a large pan. Cook the chicken over medium-high heat until it's golden brown and cooked through. Set it aside on a plate.
2 tablespoons olive oil
Add the remaining olive oil in the same pan and sauté the pancetta until crispy.
5 oz smoked pancetta cubes
Next, add the onion and red bell pepper and cook for about 5 minutes until they soften. Stir in the garlic and cook for another minute.
1 medium onion
1 medium red bell pepper
2 large garlic cloves
Pour in the chicken stock, diced tomatoes, and BBQ sauce. Let it simmer for about 10 minutes, or until slightly thickened.
½ cup chicken stock
1 cup diced tomatoes
¼ cup BBQ sauce
Add the drained pasta and cooked chicken to the sauce. Toss everything to coat well. If the sauce seems too thick, add a splash of the reserved pasta water.
Stir in the mozzarella, then season to taste and serve immediately.
½ cup mozzarella
Salt and freshly ground black pepper to taste