Let's cook.
Cook penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add cubed chicken breast to the skillet, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
Reduce heat to medium. Stir in 1/2 cup of heavy cream, 1/4 cup of basil pesto, and the chopped marinated artichoke hearts. Bring to a gentle simmer.
Add the drained pasta to the skillet with the sauce. Stir in 1/4 cup of grated Parmesan cheese. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
Serve immediately, garnished with additional grated Parmesan cheese if desired.
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