Cook pasta according to package directions. (You can do this up to 5 days ahead and just refrigerate the pasta or cook it while you prepare the other ingredients.)

Option step to make crispy sage: Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add sage (careful - it will pop bit when it hits the hot oil) and cook until the color turns from a bright to a darker shade of green, about 2 minutes. Use a slotted spoon to transfer sage to a paper-towel lined plate. Return skillet to heat.

Heat 1 Tbsp of oil in skillet. While the oil heats, toss chicken with some alt and black pepper. Add chicken to heated oil and saute until cooked through, 4 to 6 minutes (try not to move the chicken around too much while cooking so that it gets nice and golden brown on all sides). Transfer chicken to a mixing bowl and return pan to heat.

Add 1 Tbsp of oil to skillet and then shallots. Saute shallots until soft, 1 to 2 minutes. Add chicken broth and sweet potatoes to pan and bring to a simmer. Cover the pan with a lid or foil and simmer until sweet potatoes are softened, 7 to 8 minutes.

When potatoes are tender, remove pan from heat and stir in cooked pasta and cooked chicken. Add heavy cream (if you'd like a more creamy sauce) and stir it all together to combine.

Top pasta with parmesan cheese, crispy sage and season with some salt and black pepper. Serve immediately.