Bring a pot of water to boil. Cook pasta until al dente; drain and set aside.

Meanwhile, heat the EVOO in a large skillet over medium heat. Saute onion and garlic for two minutes. Season chicken with salt and pepper and add to onion/garlic mix. Add lemon juice to mix and cook until chicken is no longer pink and juices run clear.

Reduce heat to low and add the artichoke hearts until heated through. Once heated through, combine with pasta, feta, and olives. Season, serve, and enjoy!