1Cook pasta as directed on package. Drain; set aside.
2Meanwhile, heat 12-inch skillet over medium heat. Drizzle olive oil into skillet. Add garlic; sauté 1 to 2 minutes or until fragrant. Add chicken and artichoke hearts; cook until thoroughly heated. Remove skillet from heat. Stir in yogurt, sour cream, lemon peel and pepper.
3Add hot pasta; mix well to combine. Before serving, garnish pasta with parsley and Parmesan cheese.