Place chicken breasts on a plate and drizzle with olive oil, salt and pepper, and Italian seasoning and let marinate for ½ hour (refrigerated).
Preheat oven to 325 degrees. Heat olive oil in a skillet and brown both sides of chicken. Place breasts in baking dish and place in oven and bake for 20 minutes.
Bring water in a boiling pot for your pasta. There should be enough water to cover your pasta. Add 1 tablespoon of salt to the water before it begins boiling. Cook your pasta al dente (timing varies by pasta type, but don’t fully cook it).
Add diced sun-dried tomatoes (include a bit of their oil if packed in oil), diced garlic, and drained artichoke hearts to the skillet you browned the chicken breasts in and sauté for 1-2 minutes. Add white wine and chicken broth and bring to a simmer. Add parsley and capers.
Slice chicken breasts diagonally. This, this time right now, is when you get to be creative! Add some crushed red peppers or freshly diced red peppers and ANY other veggie that sounds good. You can’t really go wrong, so experiment. Toss the ingredients in the skillet, chicken and any “creative” additions in a heated bowl and enjoy! Pass with good bread and freshly grated Parmesan cheese.