Cut chicken into 1-in pieces. Combine chicken, 1 tbsp of the olive oil, and the lemon pepper rub to coat. Heat remaining oil in skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet; cook and stir 10 minutes or until chicken in golden brown. Remove from skillet, set aside.

Meanwhile, bring broth a boil. Chop onions and add to skillet; cook 10-20 seconds. Carefully add broth and pasta to skillet; cook uncovered 7-8 minutes or until pasta is tender.

Zest lemon to measure 1 tbsp. Juice lemon to measure 2 tbsp. Add zest, juice, and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook uncovered 1-2 miutes or until heated through. Remove from heat; stir in capers before serving.