Marinate chicken breast in 1 tablespoon of olive oil and garlic for 30 minutes to overnight.
Bring a large pot of water to a boil, cook pasta according to package directions.
Meanwhile in a skillet sauté chicken on both sides for 6-7 minutes or until thoroughly cooked. Remove chicken and set aside.
Sauté leek with remaining olive oil in the same pan over low heat until translucent, about 4-5 minutes. Add artichokes, turn up heat and cook until light brown, about 5 minutes. Add wine, reduce to half, add broth and reduce by half again, season with salt and pepper.
Stir in cream and simmer. Slice chicken and add to the sauce.
Drain pasta, toss with sauce over high heat. Remove from the heat, add cheese and garnish with parsley and roasted red peppers.
