Heat the olive oil in a large high-sided skillet over medium heat until shimmering.
Add the minced garlic and chopped onion and cook, stirring occasionally, until the onion softens, about 3 minutes.
Stir in the sun-dried tomatoes and cook for about 2–3 minutes more, until the onions are translucent.
Add the chopped cooked chicken, chopped artichokes, kosher salt, chicken broth, and penne to the skillet; stir to combine.
Cover the skillet and cook over medium heat for about 12 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
Remove from heat and stir in the lemon zest, chopped basil, and shredded Parmesan until well combined.
Adjust seasoning if needed and serve the pasta hot.
