1. Heat olive oil over medium-high heat in a large deep skillet or Dutch oven, add chicken strips, season with salt and pepper, and cook 4-5 minutes per side until nearly cooked through, then remove to a plate.

2. Add minced garlic to the same pot and sauté for 30 seconds until fragrant.

3. Pour in uncooked pasta and chicken broth or water to cover the pasta, bring to a simmer and cook, stirring occasionally, until pasta is tender and most liquid is absorbed.

4. Reduce heat to medium-low, stir in heavy cream and pesto until combined and silky smooth.

5. Return the chicken and add artichoke hearts to the pot, simmer for 2-3 minutes to heat through.

6. Stir in grated parmesan cheese until melted and the sauce is glossy, adding pasta cooking water if needed to adjust the consistency.

7. Season to taste, serve immediately.