In a large skillet over medium heat, add 2 tablespoons olive oil. Add onion, cook for 4 to 5 minutes, until translucent. Add garlic and cook for 30 seconds. 

Add chicken and sauté until chicken is no longer pink on outside (Chicken will not be cooked through at this point - you are just cooking the outside.) 

Set a large stock pot of water over high heat to bring to a boil. Continue with the rest of the recipe while the water comes to a boil. 

Add chicken stock, white wine, artichoke hearts, sun-dried tomatoes, thyme, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook until chicken is cooked through, about 8 minutes. 

While chicken cooks, add a tablespoon of salt to boiling water and add pasta. Cook pasta according to package directions, until al dente. 

Drain pasta and toss in 2 tablespoons olive oil. Transfer pasta to a large bowl or individual plates. 

Spoon chicken and sauce mixture over top of the pasta and sprinkle with goat cheese. Serve immediately.