Cook chicken thighs in your preferred way or use rotisserie chicken, and set aside.
Cook pasta to al dente, according to package directions. Drain and set aside. Toss with 1 tablespoon of the sun dried tomato or artichoke heart oil to keep it from sticking together. (Note: reserve some pasta water if a saucier pasta is desired)
Slice red bell peppers and zucchini, very thin, and in a large sauce pan, combine with onions, sun dried tomatoes, marinated artichoke hearts, roasted red peppers, sun dried tomato paste, red wine vinegar, minced garlic, dried basil, dried dill, chili flakes, and remaining oil from the sun dried tomatoes or artichoke hearts jar.
Saute 3-4 minutes, until heated through, and veggies are beginning to cook through. Add cooked pasta and cooked chicken, and toss to coat everything in the sauce, cooking an additional couple minutes until everything is heated through.
Add parmesan, spinach, and fresh basil, and cook 1-2 minutes until spinach is wilted.
Remove from heat, and tear burrata and place in pieces across the top of the pasta. (see Note for saucier result)
Season with fresh cracked pepper and additional fresh basil as desired.