Heat a large non-stick skillet with high sides over medium heat and lightly mist with olive oil spray.
Working in two batches, add the drained artichoke hearts and cook until dark golden, about 3–4 minutes per batch; transfer to a plate.
Season the chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
Spray the pan again, add the chicken, and cook about 5 minutes, turning once, until cooked through; transfer to a plate and set aside.
Spray the pan once more, add the chopped onion, chopped garlic, and 2 teaspoons of the chopped oregano, and cook, stirring, until the onion is softened and golden, about 4 minutes.
Stir in the sun-dried tomatoes and chopped kale, then sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Add the lemon juice and 2 1/4 cups water, stir in the cavatappi, cover, and cook for 10 minutes.
While the pasta cooks, cut the cooked chicken into 1-inch pieces.
Remove the cover, stir in the chicken and the browned artichokes, reduce heat to medium-low, cover, and cook 5 more minutes or until the pasta is al dente and the chicken is heated through.
Remove the cover and cook off any excess liquid if needed, then serve topped with shaved Parmesan (if using), the remaining chopped oregano, and additional salt and pepper to taste.
