Cook the pancetta in a large skillet over medium-high heat until rendered and crisp, 6-7 minutes. Remove the pancetta to a plate, leaving the fat in the skillet. Add the garlic and cook 1 additional minute.
Add the panko to the fat in the skillet and cook, stirring, until golden and toasty, 3-4 minutes. Season with salt and pepper and transfer to a bowl; cool slightly, stir in the cheese parsley and reserve.
Meanwhile, cook the pasta according to package instructions and drain, reserving 1/2 cup of the pasta cooking water. While the pasta is cooking, warm the alfredo sauce in a large saucepan over medium heat. Add the cooked pasta, chicken and pancetta and cook until warmed through, 4-5 minutes.
Divide the pasta among bowls; top each bowl with the reserved bread crumb mixture.