In a large dutch oven, cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes. Add 2 tablespoons olive oil, onion, garlic, potato, and carrots. Cook, stirring often, until softened and lightly caramelized, about 5 minutes. Stir in tomato paste. Push veggies to edge of pan and add remaining 2 tablespoons of oil if pan is dry. Add chicken, seasoning with salt and pepper. Sear on all sides, 4-8 minutes per side depending on thickness. Stir in mushrooms and cook another 1 to 2 minutes, until softened.

Slowly pour in wine and broth. Add bay leaves and thyme and season with salt and pepper. Gently stir to combine. Increase the heat to high and bring mixture to boil. Reduce heat to medium and simmer about 10 minutes, or until sauce reduced to 1/3.

Meanwhile, make noodles. Bring large pt of water to a boil, adding salt. Add noodles and cook to al dente, per packages instructions. Drain and set aside.

In same pot, combine butter and sage of medium heat until just browned. The butter will melt, foam, and froth, them begin to turn brown along the bottom. Whisk to remove brown bits on bottom of pan. Remove pan from heat, stir in garlic. Add the noodles, tossing will to combine Season with salt and pepper.

To served, remove and discard bay leaves and thyme. Divide the noodles among 4-6 bowls, topping with chicken.