Measure out and mix in a small bowl, the ground sage, onion powder, salt, and black pepper. Cut the chicken breasts in 2 pieces each and season with the seasoning mixture.

Slice the bacon. Finely slice the scallions. Mince the garlic.

Bring a large pot of water up to a boil. Add a teaspoon of salt to the pasta water and then add the fettuccine pasta to the boiling water and stir so they noodles do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the chicken.

Preheat a large frying pan on medium heat. Add the bacon slices and cook for 7-8 minutes to render the fat and crisp up the bacon. Transfer the bacon to a plate using a slotted spoon, leaving the bacon fat in the pan.

To the bacon fat, add the seasoned chicken breasts. Cook 5 minutes on the first side and then 2 minutes on the other side. Then cover the pan and cook for another 3-5 minutes to cook through until internal temperature of the chicken reaches 165 F or all pink is gone in the center. Transfer chicken to the plate with the bacon.

To the same pan, add the garlic, the tomatoes and half of the scallions. Pour in ¼ cup of the broth and scrape up all of the browned bits from the bottom of the pan. Cover the pan and cook for about 5 minutes until the tomatoes start to pop and get juicy.

While the tomatoes are cooking, make the corn starch slurry by mixing the half and half and the corn starch in a small bowl.

Add ½ cup of the pasta water and the remaining broth to the pan and then whisk in the half and half slurry. Bring up to a simmer while stirring as it thickens.

Add back the chicken and half of the bacon bits. Let cook for 3 minutes so that everything comes together. If the sauce is too thick, you can whisk in another ¼ cup of the pasta water. Serve over Fettuccine.