Preheat your grill to the highest setting.

Season the chicken with kosher salt and pepper, then sprinkle garlic powder, oregano, and smoked paprika on both sides.

Grill the chicken for 5 to 6 minutes on each side or until the internal temperature reaches 165°F. Let it rest for 10 minutes before chopping.

Boil salted water and cook the short-cut pasta according to package directions. Toast the pine nuts in a nonstick skillet over low heat until golden.

Combine the pasta in a large bowl with grilled chicken, artichoke hearts, parmesan cheese, pine nuts, and fresh herbs.

Drizzle half of the vinaigrette over the salad and toss gently. Adjust seasoning with more vinaigrette, salt, and pepper.

Serve immediately or refrigerate for later.