In a large skillet drizzle bottom with olive oil.

Dice the vegetables and set aside. Empty artichokes into a small colander, rinse, and drain well.

Heat skillet over medium heat. Dice the chicken and add to skillet. Season with salt and cracked black pepper. When chicken has cooked through, move aside in skillet and add vegetables. Season vegetables with salt and pepper if needed. Sauté until tender. Add artichoke hearts, parsley and capers to skillet and heat through. Turn down to low heat to keep warm.

While the vegetables cook, in a large pot bring water to a boil to cook pasta. Season water with salt. Add pasta once water comes to a boil, cook for 10 minutes until tender. Drain well and add pasta to skillet. Pour the Alfredo sauce over pasta and chicken mixture in skillet and combine. Transfer to a large serving bowl.