Heat 1 tablespoon olive oil in a large skillet over medium heat. Add in the chicken and cook for 5 minutes, stirring frequently, until it is no longer pink.

Add 1 tablespoon of olive oil to the pan and add in the bacon. Cook for 4-5 minutes or until the fat has rendered.

Add remaining olive oil along with onions, carrots, celery, thyme, and garlic. Cook for 3-4 mintues or until the vegetables begin to soften.

Season the mixture in the pan with salt and pepper then add in the wine and cook, stirring often, for 2 minutes.

Add in the chicken broth, crushed tomatoes, and half and half. Bring to a boil then reduce heat and simmer for 20 minutes.

Meanwhile, cook the pasta according to the package directions. Drain and keep warm.

Toss the pasta with half of the sauce and top with half of the Parmesan cheese. Save remaining sauce for later.