Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add red onion and garlic and sauté for 2 minutes until fragrant.

Add chicken pieces and cook, stirring occasionally, until no longer pink and cooked through, about 5 to 6 minutes.

Reduce heat to medium-low. Add artichoke hearts, tomato, dairy-free feta, parsley, lemon juice, and oregano. Stir to combine.

Add cooked pasta to the skillet and toss everything together until heated through, about 2 to 3 minutes.

Season with salt and pepper to taste. Serve with lemon wedges.