Cook the pasta following the package directions; drain.

Meanwhile, melt 2 tablespoons of butter in a Dutch oven or large sauté pan over medium heat. Add the cubed chicken and cook, stirring, for 5 to 7 minutes or until cooked through. Add the green onions and garlic and cook for 1 minute. Add the flour and stir, cooking, for 2 minutes.

Add the chicken broth, cream, and Parmesan cheese and bring to a simmer. Cook for 2 minutes or until thickened. Add the, artichokes and lemon zest and juice; cook for 2 more minutes.

Add the pasta to the pot and taste; add salt and pepper as needed.

Transfer to a serving bowl and garnish with sliced green onion tops. Enjoy!