In a large dutch oven or heavy pot with a lid, cook the bacon over medium heat for 10 to 15 minutes, occasionally stirring until the fat has rendered out and the bacon is crispy.
Drain grease and reserve, adding 2 tablespoons back to the pan.
Stir in the onion, garlic, and fennel until coated with oil. Cook over medium heat for 8 minutes or until soft and glistening.
Add the mushrooms and cook for 4 minutes until tender. Transfer cooked vegetables to a medium-sized bowl.
Turn the heat to medium-high and add 2 tablespoons olive oil.
Sear the chicken thigh pieces in the hot oil for 3 minutes, flip and cook 2 minutes. Add the vegetables back to the pot and the fresh thyme.
Stir in the flour until combined with the vegetables and chicken. Pour in the chicken stock, bring to a boil and then lower to medium-low heat to a simmer.
Partially cover the pot and cook for 30 minutes or until the chicken is very tender.
Remove the chicken from the pot and transfer to a medium-sized bowl. Using two forks to shred the chicken and add back to the pot.
Cook the pappardelle noodles according to manufacturer's direction. Divide the pasta amongst 4 bowls. Top with chicken ragu and garnish with basil and shaved parmesan cheese.
Notes
Make 16 ounces of pasta if you want a larger noodle serving per person.