In a pan, heat 1 tbsp olive oil until it just begins to shimmer (about 2 minutes).

Season chicken with ¼ teaspoon pepper and salt.

Sear seasoned chicken for 6-8 minutes over medium high heat. Flip and sear for an additional 5-6 minutes- or until the chicken is golden brown.

While the chicken is cooking, bring a separate small pot of water to a boil for your pasta.

While the chicken is cooking, chop garlic and onion.

Once chicken is browned, remove from the pan and set aside on a clean plate.

While the water boils, add an additional tablespoon of olive oil to the same pan you seared the chicken in. The brown bits in the pan will add more flavor to the sauce- no need to clean the pan! Heat oil, and add in minced onion. Sauté until fragrant and translucent, about 5 minutes.

Stir in garlic and sauté for an additional 2-3 minutes.

While onion/garlic cook, cook pasta according to package directions. Important: while pasta is cooking, reserve 1/4 cup of starchy pasta water before draining.

Once garlic is cooked, add cherry tomatoes. Cook over medium heat for 2-3 minutes until the tomatoes start to soften.

When the tomatoes have softened, stir in artichoke hearts, kalamata olives, lemon juice and spices. Stir to combine.

Add cooked pasta and toss to combine again. Stir in pasta water and arugula until the arugula starts to wilt.

Top with feta cheese.

Slice chicken and toss in with the pasta or slice and plate on top of the pasta. Optional: Garnish with fresh parsley.