Cook whole wheat pasta according to package instructions, reserving 1 cup of the starchy cooking liquid for later.

Heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of the olive oil.

Sprinkle chicken cubes with salt and pepper and add to the hot pan. Saute chicken until browned, about 5-7 minutes, then remove from pan using a slotted spoon; set aside.

Add the white wine to the hot pan to deglaze, using a wooden spoon to scrape up all the browned bits. Add the garlic to the pan and heat until fragrant, about 30 seconds, before stirring in the artichoke hearts, sun-dried tomatoes and reserved chicken cubes.

Stir the cooked pasta into the pot along with the remaining 1 tablespoon olive oil and parmesan cheese. If the pasta seems a bit dry, add in a little of the reserved starchy cooking liquid. Season with salt and pepper to taste before stirring in the basil before serving. Serve warm.