Heat a large non-stick skillet with high sides over medium heat. Lightly mist with olive oil spray.

In two batches, add artichokes and cook until dark golden, about 3-4 minutes. Remove to a plate.

Season chicken with 0.75 teaspoons salt and 0.125 teaspoons black pepper.

Add chicken to the pan and cook for 5 minutes, turning halfway. Transfer to a plate.

Add onions, garlic, and 1 teaspoon oregano. Cook until onions are softened, about 4 minutes.

Stir in sun-dried tomatoes and kale, sprinkle with 0.75 teaspoons salt and 0.25 teaspoons black pepper.

Add lemon juice and 2.25 cups water, stir in cavatappi, cover, and cook for 10 minutes.

Cut chicken into 1-inch pieces.

Add chicken and artichokes back to the pan. Reduce heat and cook covered for 5 minutes or until pasta is al dente and chicken is heated through.

Remove cover, stir, and cook off excess liquid if needed.

Serve topped with parmesan, remaining oregano, and season to taste.