Cook the penne according to the package directions until al dente. Drain and set aside.
Melt the butter in a large oven-safe skillet over medium heat. Cook the onion until softened, then stir in the flour. Gradually whisk in the chicken broth and cook until the sauce has thickened.
Stir in the shredded chicken, artichoke hearts, sun-dried tomatoes, olives, and 3/4 cup of the feta cheese. Add the cooked pasta and toss until everything is evenly coated.
Sprinkle the remaining feta over the top and broil for 4–6 minutes, or until the cheese is lightly golden and bubbling. Garnish with fresh parsley and serve warm.
