Greek Chicken Pasta

I honestly hadn't eaten artichokes but a handful of times before this dish. I wanted something different. This was definitely it.

14 oz uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken breasts - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
2 cans diced tomatoes
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
1/2 cup cream/ yogurt

Cook pasta as directed on package; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and cooked through. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Add cream to thicken.