Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
Place bacon in a large, deep frypan. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Season chicken with salt. Stir chicken with bacon in a large frypan or saucepan. Add tomatoes and rosemary and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.