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What can I make with these ingedients?

Basically, all I have is artichoke hearts, sun dried tomatoes, calamata olives, whipping cream, potatoes, onions, regular tomatoes, garlic, and parmesan cheese.
If I had noodles, I’d make meditarranean pasta, but I don’t have any pesto or noodles.
any recipes containing just this stuff?
oh, and i have some chicken too.

Artichoke Chicken –

INGREDIENTS
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.

Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

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Feta and Sun-Dried Tomato Stuffed Chicken — Use what you have and make this.

INGREDIENTS
1/3 cup lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons Greek seasoning
2 teaspoons lemon zest
2 (6 ounce) skinless, boneless chicken breast halves

1 (4 ounce) package crumbled feta cheese
6 chopped sun-dried tomatoes
10 pitted and coarsely chopped kalamata olives (optional)
1 tablespoon oil from the sun-dried tomatoes
4 strips roasted red pepper

DIRECTIONS
Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.

Preheat oven to 375 degrees F (190 degrees C).

Remove the chicken from the marinade, and shake off excess.

Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.

Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.

Chicken Piccata Pasta