Bring a large pot of heavily salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Season the chicken pieces generously with salt and black pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and sear until golden brown and cooked through, approximately 6 to 8 minutes. Remove chicken and set aside.

In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the artichoke hearts and sauté for 4 minutes until the edges are slightly charred.

Stir in the minced garlic and red pepper flakes; cook for 1 minute until fragrant.

Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits from the bottom. Simmer for 2 minutes.

Reduce heat to medium-low and stir in the heavy cream and lemon zest. Simmer for 3 minutes until the sauce thickens slightly.

Return the cooked chicken and pasta to the skillet. Add half of the Parmesan cheese and the chopped parsley.

Toss everything together to coat, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.

Garnish with the remaining Parmesan cheese and additional parsley before serving immediately.