Cook pasta according to package directions and drain.

In the meantime heat oil over medium heat. Add chicken and brown on all sides, roughly 4-5 minutes; reduce heat to medium-low and add garlic and mushrooms.

Cook until extra liquid evaporates and chicken is cooked through, about 7 minutes; remove from pan and set aside.

Melt butter in pan then whisk in flour until smooth.

Slowly stir in milk, then add the cream cheese and Parmesan, stirring constantly until well combined and smooth consistency.

Return chicken and mushrooms to sauce, add tomatoes, olives, and artichokes; stir until combined and heated through. Remove from heat.

Serve over hot pasta.