In a large skillet over medium heat add the olive oil, onion, carrot, celery and garlic. Then add the pancetta. When thoroughly mixed, add the chicken so that it is surrounded by vegetables. Add the herbs, broth, white wine, salt and pepper. Cover and cook over medium-low heat, stirring frequently, for 45 minutes.
Remove from the cover and place the chicken on a cutting board. Continue to cook the remaining vegetables until golden brown. Remove the skin from the chicken, and then remove the meat from the bone. Place the chicken meat in a food processor, and then add the remaining ingredients from the skillet. Mix together on pulse until pureed, but not smooth. Return the mixture to the skillet.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir until it boils again, and cook until al dente (about 1-2 minutes less than the manufacturer’s directions). Drain the pasta, retaining 1 cup of its cooking liquid. Add the pasta to the skillet that contains the chicken mixture. Set the pan over medium heat and cook for 2 more minutes, adding some of the pasta water if mixture appears too dry. Remove from the heat. Sprinkle with freshly ground black pepper and Parmigiano-Reggiano cheese, stir well again.