Cook pasta according to package instructions; drain.
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add garlic and onion, and cook for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
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.
Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.