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Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
While water begins to boil in a pot, place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Deglaze with some wine partway through, wait until liquid reduces. Return chicken to skillet, and add remainder wine.
Cook pasta. Meanwhile, reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
Stir in capers, cream, and cornstarch slurry. Simmer for another 5 minutes. Remove from heat.
If sauce needs more body, add pasta water to sauce, then drain noodles. Combine well in pot and serve immediately