1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until lightly browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the pot and set it aside.

2. In the same pot, add the chopped onion and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

3. Return the chicken to the pot. Add the dried pasta and pour in the chicken broth. Stir everything together to ensure the pasta is mostly submerged. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the pasta is al dente and most of the broth has been absorbed. Stir occasionally to prevent the pasta from sticking.

4. Once the pasta is cooked and the liquid has mostly absorbed, remove the pot from the heat. Stir in the heavy cream and prepared basil pesto until well combined and the sauce is creamy. The heat from the pasta and pot will warm the cream and pesto through.

5. Gently fold in the quartered artichoke hearts and the grated Parmesan cheese. Stir until the cheese is melted and the artichokes are heated through. Taste and adjust seasoning with additional salt and pepper if needed.

6. Ladle the creamy pesto chicken pasta into bowls. If desired, garnish with a sprinkle of extra Parmesan cheese and a few fresh basil leaves. Serve immediately and enjoy your delicious one-pot meal!