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Boil the pasta: Fill a large pot with water and sprinkle it liberally with kosher salt. Add the pasta and cook it according to the package instructions until al dente. Drain and set aside.
Saute the veggies: Heat olive oil in a large skillet over medium-high heat. Add onion and carrots and cook, stirring frequently, until carrots are tender, 9-10 minutes.
Cook the chicken: Add the chicken and cook, breaking the chunks with a wooden spoon until the meat is no longer pink.
Add tomato paste: Add the tomato paste and cook, stirring constantly, for about a minute.
Stir in the spices: Stir in the garlic, dried oregano, thyme, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds to a minute.
Add additional ingredients: Add the diced tomatoes, chicken stock, wine (if using), and bay leaf. Put the lid on, bring it to a boil and let it simmer for about 10-15 minutes. It should be slightly thickened.
Add the pasta: Remove the bay leaves and add the drained pasta to the bolognese sauce. Give it a gentle toss to make sure that the pasta is coated evenly with the sauce.
Serve: Sprinkle it with parmesan cheese (if using) and torn fresh basil leaves. Taste for seasoning and add in if necessary before serving.