Brown chicken breast strips in oil for 5 to 6 minutes, until cooked through. Add sun-dried tomatoes and garlic, and saute for 2 minutes. Add basil, artichoke hearts, and feta cheese to pan, and saute for an additional minute. Stir in the cream; remove mixture from heat and cover to keep warm.
Meanwhile, cook pasta according to package directions. Drain and place pasta in a large bowl and toss with the sauce. Season to taste with oregano, salt, and pepper.