Cook pasta according to package directions in a large pot.

While pasta cooks, heat olive oil in a skillet over medium heat.

Add garlic, basil, and oregano to the oil and sauté briefly until fragrant.

Add cubed chicken and cook until browned.

Add diced red onion and cook until softened.

Drain and rinse the cooked pasta with hot water.

Transfer the oil, chicken, and onion mixture to the now-empty pasta pot.

Squeeze lemon juice into the pot, and add the lemon rinds.

Add white wine and sliced mushrooms, bring to a boil, and reduce for 1 minute.

Add diced bell pepper and toss.

Add diced roma tomatoes and toss.

Add artichoke hearts, toss, and heat for 1 minute.

Serve immediately and garnish with parmesan cheese to taste.