In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.