Preheat oven to 425 degrees F. Place baking dish in your oven. Once the dish is hot, carefully remove it from the oven and the butter and let it melt in the dish.
In a shallow bowl, stir together the flour, Italian seasoning, salt, and pepper. Dredge chicken breasts in flour and then place them in the buttered baking pan.
Bake for 30 minutes. Then turn the chicken and bake for another 15-20 minutes. The chicken is done when the juices run clear and the crust is golden. Remove chicken from baking dish 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.
While the pasta is cooking, heat olive oil over medium heat in a large, deep-sided skillet.
Slice the chicken and add it to the skillet along with the artichoke hearts and half of the sun-dried tomatoes. Cook for 2 to 3 minutes to caramelize the veggies and chicken. Add the garlic and cook for 1 minute.
Pour in the white wine to deglaze, and scrape up any brown bits stuck to the bottom of the pan. Add Alfredo sauce and stir into the wine. Add peas (if using) and cook for 2 to 3 minutes.
Once the sauce is simmering and slightly thickened, add in the cooked pasta and stir into the sauce. Check the seasoning and salt and pepper to taste.
Transfer pasta to a large serving bowl or portion into pasta bowls for serving. Try to get some of the artichoke hearts, tomatoes, peas, and chicken showing on top. (It's nice to see what you're seating.) Serve warm.
You can bake the chicken ahead of time and store it in an airtight container in the fridge. Doing so will take your total cooking time down to about 25 minutes when you're ready to make the pasta.You can also swap in a rotisserie chicken from the store to save on prep time. Add the chicken in with the veggies as directed. The dish will have a slightly different flavor, but will still be delicious!