Bring a large pot of salted water to a boil over high heat. Add your choice of penne or rigatoni pasta, cooking until al dente, approximately 8-10 minutes. Reserve ½ cup of the pasta water before draining.

While the pasta cooks, season the chicken breast with salt, black pepper, onion powder, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden brown and cooked through. Remove and let it rest.

In the same skillet, reduce heat to medium and add minced garlic, sauté for about 60 seconds until fragrant.

Pour in the chicken broth and let it simmer for about 2 minutes, scraping the bottom of the skillet.

Reduce heat to low and stir in the Greek yogurt, then gradually add the grated Parmesan cheese, mixing until smooth.

Return the pasta and sliced chicken to the skillet, tossing everything together. Use reserved pasta water to adjust sauce consistency.

Taste and adjust seasoning with additional salt if needed, then serve warm, topped with extra grated Parmesan and fresh parsley.