Bring a large pot of salted water to a boil. Cook the bucatini according to package directions. Drain and reserve.
Heat a large sauté pan over medium heat. Add the olive oil and artichokes and lightly brown (about 2 minutes). Add the garlic and cook until aromatic (about 30 seconds). Add the arugula and lemon juice to wilt the arugula. Stir in the chicken and bucatini.
Toss to combine and heat through. Season to taste with salt and pepper. Stir in basil. Divide between 4 bowls.
*For a gluten-free dish, simply substitute gluten-free bucatini or thick spaghetti. An exclusive PastaFits.org recipe.