Bring a large pot of salted water to a boil. Pound chicken with a rolling pin to 1/2-inch thickness. Pour broth into a skillet; bring to a boil over high heat. Add chicken, lower heat to medium and cover. Cook, turning twice, until no longer pink, 12 minutes.
Transfer chicken to a plate and cover with foil. Increase heat to high and bring broth to a boil. Boil rapidly until liquid has reduced by half. Pour in cream, bring to a boil, and cook until thick enough to coat back of a spoon, 5 to 7 minutes. (Watch carefully and stir to prevent it from boiling over.)
Chop chicken and artichokes; set aside. Cook pasta according to package directions; drain. Return pasta to pot and stir in sauce, chicken and artichokes. Season with salt and pepper, sprinkle with parsley and grated Parmesan, and serve hot.