1Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8-10 minutes; drain.
2Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes.
3Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5-6 minutes.
4Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2-3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
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