Bring a large pot of salted water to boil. Add the pasta and cook according to package directions; drain.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until lightly browned and cooked through, 6 to 7 minutes.
Remove the chicken and add the remaining 1 tablespoon oil to the skillet, along with the garlic and oregano; cook 30 seconds. Add the roasted peppers, artichoke hearts and tomatoes; cook until the tomatoes start to soften, about 3 minutes. Add the lemon juice and the reserved chicken and cook 1 minute longer.
Transfer mixture to a large bowl and add the pasta, feta, and Parmesan cheese. Toss well. Serve warm or at room temperature.