Preheat oven to 375 degrees Fahrenheit.
Cook pasta according to the instructions for al dente and drain.
Arrange chicken in a baking dish, top with leeks and fennel, juice of one lemon, salt, pepper, and 2 cups of the white wine. Bake until the internal temperature reads 165 in the thickest parts of the chicken. Cube chicken and discard skin.
Combine chicken and vegetables with pasta in a large sauté pan. On low flame, add in artichoke hearts and juice of remaining lemons, oregano, and salt to taste. Drizzle with olive oil, garnish with fresh cilantro. Serve cold or warm in a bowl or on a plate. Pair with a fruity white wine such as the Herzog Special Reserve Albariño or Baron Herzog Chenin Blanc. Enjoy!