You don't tell us how long you ended up simmering all the ingredients together but my guess is not very long considering you used chicken breast which cooks in a flash, and the fact that you by the time the linguini was ready you served the dish.
There are several things you could have done to make this dish better. First of all, using bone-in chicken will have increased your cooking time, making the flavors really meld together. The original recipes for coq-au-vin use an old rooster that has very tough meat and needs a long slow braise to soften. Those are hard to find, but sometimes you can find an old hen at the grocery store and even a young chicken will work as long as you keep it on the bone.
Secondly, being a non-wine drinker maybe you didn't know that you have to use a good wine in food. It doesn't have to be a $100 bottle of cabernet but it does have to be drinkable, you can't use grocery store wine. What wine did you use by the way? Also, considering how much wine is necessary in this dish it does need to cook for quite a long time to marry with the other ingredients and become Le Sauce!
You followed some good steps on searing. However, after you remove the bacon I would have seared the chicken minus the flour. I don't like searing with flour because too often I've burned the flour. I sear the chicken, bone-in skin on, so that all the pieces get nice and brown and there is some nice fond on the bottom. Then I do the mushrooms and remove, then the onions-garlic-tomato. I add the onions back in and add flour then, making a bit of an oniony roux :) I cook that for at least 3 minutes, I don't like the smell of raw flour.
Deglaze with a little chicken stock and about a half bottle of red wine (my preferences), add some thyme and a couple of bay leaves, and bring that to a simmer for about 5 minutes, let all the alcohol evaporate. Then put the chicken/bacon back in but only the dark meat which takes longest to cook. Cover and let it braise for about 45-60min then put in the breasts for another 20min or so.
I think I know what I'm making for dinner tonight, now I have a hankering.