Cut chicken into bite-sized chunks, and artichoke hearts into small bite-sized pieces.
Over medium heat, saute strips of chicken in virgin olive oil until chicken is light to golden brown in color.
Add artichoke hearts to pan and heat for about 90 seconds.
Turn heat to low, add cooked noodles to pan, and heat until warm.
Add warm Bechamel sauce to pan and toss ingredients 3-4 times.
Add freshly grated black pepper and fresh parmesan cheese to taste.
Sprinkle dash of paprika over food for color.
BECHAMEL SAUCE (Microwave instructions):
In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH). Add grated onion and flour, then mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH, or until sauce is thickened. Do NOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute.
Remove from oven; add seasonings; stir.