Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta and set is aside, keeping warm.

Meanwhile, prepare the creamy chicken sauce. Heat a large, deep saute pan over medium-high heat and add a drizzle of cooking oil (I use avocado oil). Once the pan is hot, add in the chicken breast or chicken thigh and season the chicken generously with salt and pepper. Brown the chicken all over, cooking for 8 to 10 minutes, until the chicken is cooked through. Using a large spatula, remove the chicken from the pan and keep warm on the side.

Next, into the same pan, add in the butter. Once it's melted, add in the mushrooms and onion. Saute this mixture for 7 to 8 minutes, or until the mushrooms are browned and the onion is tender. Next, add in the minced garlic and chopped sun-dried tomatoes and cook for an additional minute. Season the mixture with salt, pepper, smoked paprika, dried oregano and basil.

Now for the sauce: add in the white wine and let it simmer for a few minutes until most of the liquids are reduced. Sprinkle in the flour and mix it in well, then cook for 1 minute. Begin adding the milk - add 1 cup at a time and whisk well after each addition. For a richer sauce, try adding 1 cup heavy cream in place of 1 cup milk. Add in the chicken broth next and return the browned chicken into the pan. Bring the sauce up to a simmer over medium heat and let it cook for 3 to 5 minutes, until thickened.

Remove the pasta from heat and add in the marinated artichoke, parsley and cheese and mix well until everything is well combined. Next, add in the cooked pasta and toss to coat it well. Serve the pasta with extra grated cheese on top!

For reheating the pasta, preheat a large frying pan over medium heat, add the pasta and add about 1/2 cup of chicken broth. The broth will help reconstitute the sauce. Heat until warm.