Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing.
Sprinkle generously with salt and pepper.
Heat olive oil in heavy large skillet over medium-high heat.
Add pancetta; saut until light brown and fat is rendered, about 5 minutes.
Transfer pancetta to paper towels to drain.
Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes.
Transfer to plate.
Add onion and garlic to skillet; saut until tender, about 10 minutes. Return pancetta to skillet.
Add wine; boil until mixture is reduced to 2 cups, about 12 minutes.
Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing.)
Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite.
Drain.
Transfer noodles to large platter. Top with chicken and sauce and serve.
