Preheat oven to 425 degrees F. Place baking pan in oven and melt 2 tablespoons butter in hot pan. Carefully remove pan from oven.

In a shallow bowl, stir flour, Italian seasoning, salt, and pepper together with a fork. Dredge chicken breasts in flour and then place in buttered baking pan. Bake for 30 minutes, turn and bake for another 15-20 minutes. Chicken is done when the juices run clear and crust is golden.

Remove chicken from pan and place on a cutting board. Let rest while preparing pasta.

Bring a large pot of water to a boil. Season generously with salt and cook pasta according to package directions until al dente. Drain pasta and set aside. (You can let the pasta cook while you make the sauce.)

In a large, deep-sided saute pan, heat olive oil over medium to medium-high heat. Slice the chicken breast.

Add sliced chicken, artichoke hearts, and half of the sun-dried tomatoes. Cook for 2 to 3 minutes and let the veggies at let them caramelized in the pan. Add garlic and cook for 1 minute.

Deglaze pan with white wine and scrape up any brown bits from the bottom of the pan. Add Alfredo sauce to pan and stir into the wine. Add peas and cook for 2 to 3 minutes once sauce is simmering.

Add cooked pasta to saute pan. Stir to combine. Check seasoning and add more salt and pepper to taste.

Transfer pasta to a serving bowl, using a rubber spatula to get all those bits off the bottom of the pan. Try to get artichoke, tomatoes, peas, and chicken showing on top. (It's nice to see what you're seating.)