Cook Linguine (8 ounce) according to package time and instruction. Drain pasta in a colander and return to the large saucepan.
Meanwhile, pat dry Skinless Chicken Breast (2) with paper towels and cut into one inch pieces. Place into a medium bowl and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Meanwhile, heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. When the oil is hot, add the Onion (1) and Garlic (2 clove) and saute until fragrant, about two minutes.
Add the chicken and cook for about 7 minutes, or until cooked through.
Reduce heat to medium and add the Artichoke Hearts (4 ounce), Cherry Tomato (5 ounce), Feta Cheese (3.5 ounce), Fresh Parsley (0.25 ounce), Lemon (1), and Dried Oregano (1 teaspoon). Cook for 3 minutes until well combined.
Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Add the Unsalted Butter (2 tablespoon) and stir to combine. Return the linguine to the saute pan and mix to combine and heat through.
Place the Greek chicken pasta in the center of 2 plates.